— A bespoke gastronomic journey designed for the soul
From our kitchen
to your table.
Sample Weekly Menu at Casa Papelillo
A balanced mix between Mexico & Europe, designed for a villa rhythm: fresh, elegant and light
MONDAY
Breakfast
- Fresh fruit board (mango, papaya, pineapple, berries), greek yogurt, honey, granola
- Omelet with herbs, panela cheese, salsa verde on the side
- Coffee / tea, fresh orange or seasonal juice
Lunch
- Niçoise-inspired salad with local catch (seared or poached), olives, soft egg, green beans, lemon vinaigrette
- Warm baguette / rustic bread, olive oil
Dinner
- Grilled fish with a light citrus butter sauce (french-style)
- Roasted seasonal vegetables (zucchini, asparagus, peppers)
- Rice pilaf or baby potatoes with herbs
TUESDAY
Breakfast
Avocado toast on rustic bread, cherry tomatoes, olive oil
Soft eggs, lime & sea salt
Agua fresca (pineapple-mint or watermelon)
Lunch
Tostadas of tuna or crab (citrus, avocado, crunchy corn)
Cucumber salad with yogurt-lemon dressing
Dinner
Chicken “al limón” with thyme, pan juices
Charred salad (lettuce, grilled onion, vinaigrette)
Tortillas, salsa tatemada
WEDNESDAY
Breakfast
Crepes with seasonal fruit, yogurt
Coffee / tea, fresh orange or seasonal juice
Lunch
Gazpacho verde (cucumber, herbs, olive oil)
Quiche (spinach, roasted tomato), side salad
Dinner
Shrimp “ajillo” (garlic butter, mild chile, lime)
Warm vegetables, herb oil
Simple green salad with Dijon vinaigrette
THURSDAY
Breakfast
- Chilaquiles rojos suaves (not spicy) with crema, queso, optional egg
- Coffee / tea, fresh orange or seasonal juice
Lunch
Grilled vegetable tartine (rustic bread, olive oil, goat cheese)
Lentil salad with herbs, lemon
Dinner
Catch of the day “a la plancha”, pumpkin seed pil-pil
Fire vegetables, black garlic purée
Coconut & lime cream
FRIDAY
Breakfast
Yogurt bowl (berries, granola, honey)
Scrambled eggs with herbs, tortillas, pico de gallo
- Coffee / tea, fresh orange or seasonal juice
Lunch
Ceviche verde villa-style (cilantro–cucumber–lime)
Chips / tostadas, guacamole
Dinner
- Tomato salad with olive oil & salt
Beef steak (arrachera) with chimichurri-style herb salsa
Roasted potatoes, green salad
SATURDAY
Breakfast
Rustic sourdough, butter & jam
Soft eggs, fruit
- Coffee / tea, fresh orange or seasonal juice
Lunch
Fish tacos (cabbage, lime crema, salsa)
Watermelon & feta salad
Dinner
Seafood rice (paella-style)
Mixed salad, olive oil / lemon
Seasonal fruit, lime zest
SUNDAY
Breakfast / Brunch
French-style omelet with herbs, cheese
Fresh fruit, yogurt
Warm bread / pastries
Lunch
Light pasta with olive oil, lemon, capers, shrimp or fish
Side salad
Dinner
Sweet corn soup or vegetable soup
Toasted bread, olive oil
Coconut panna cotta or yogurt & honey
Wine Menu Options
LIST I — HEART OF MEXICO
Whites
Manik Albariño
Kul Chardonnay
Sauvignon Blanc Catrina
Rosé
Vino de la Reina Rosé Duquesa
Reds
Tempranillo Duquesa
Tzolkín
Sparkling
Freixenet México Alta Brut Nature (or Brut)
La Gioiosa Prosecco Treviso DOC Il Fresco
Essentials
Pinot Noir VR
Nebbiolo VR
LIST II — SUMMER BRIGHTNESS
Whites
Cave de Ribeauvillé Riesling Alsace
Tuzko Grüner Veltliner
Botter Nicchio Pinot Grigio delle Venezie DOC
Rosés
M. Chapoutier Côtes du Rhône Rosé AOC Belleruche
Marius Pays d’Oc Rosé
La Belle Angèle Rosé
Light reds
Fuori Porta Sangiovese Rubicone IGP
Medici Ermete Lambrusco Grasparossa DOC Amabile
LIST III — EUROPEAN LEGENDS
Duval-Leroy Champagne AOC Brut Réserve
Grand Calcaire Chablis AOC 1er Cru Fourchaume
Allegrini Amarone della Valpolicella DOCG
M. Chapoutier Châteauneuf-du-Pape AOC La Bernardine
Dominio de Atauta Ribera del Duero DO La Mala
Optional: La Roza
Classic alternative: Viña Tondonia Rioja Gran Reserva
Between ancient roots and caressed by the sea.
EXPERIENCES
INFORMATION
© 2026 Casa Papelillo. All rights reserved. · Chamela Bay, Costa Careyes, Jalisco, México