As Ceiba marks its second anniversary, the celebrated rooftop restaurant at Conrad Orlando is unveiling its first major menu update, elevating its offerings to reflect the rich tapestry of Mexico’s culinary heritage. Under the guidance of Chef David Montelongo Merlo and Pastry Chef Caroline Ballam, guests are invited to explore a refined selection of regional Mexican dishes and desserts that promise to delight the palate.
A Culinary Journey Through Mexico
Ceiba has quickly become a favorite among Orlando residents and hotel guests alike, thanks to its stunning rooftop views and an impressive agave-centric cocktail program. The new menu builds upon its foundation of modern interpretations of traditional Mexican fare, featuring an array of specialty salsas, house-crafted tortillas, and intricate moles.
Chef David Montelongo Merlo has infused his childhood memories and professional training into the menu, ensuring each dish celebrates the authenticity and craftsmanship of Mexican cuisine. “Updating our menu has been a meaningful process,” says Montelongo. “It allowed me to return to many of the traditional dishes I grew up eating.”
New Additions to the Menu
The updated menu begins with enticing botanas (snacks) that shine with bright and robust flavors:
- Chabelita de Mariscos: A coastal cantina-inspired dish featuring local Royal Red shrimp and Patagonia scallops with pico de gallo and lively house sauces.
- Torta Ahogada: An elevated Guadalajara street food staple, showcasing tender pork belly soaked in savory tomato and chile de árbol sauces.
- Sopa de Tortilla: A comforting tomato-based soup perfect for warming the soul.
Main Dishes
Following the botanas, the menu transitions into platos fuertes (main dishes) that highlight slow-cooked meats bursting with flavor:
- Carne en su Jugo: A rustic preparation of prime short rib braised to fork-tender perfection in a vibrant tomatillo salsa verde.
- Mixiote: Chile-marinated chicken leg served with cactus and pineapple pico.
- Mole Negro: A guajillo-marinated hanger steak accompanied by a rich mole crafted from over 30 ingredients.
- Relleno Negro: Slow-cooked Iberico pork shoulder enriched with recado negro, served with chicharrón and bright citrus salsas.
While these new dishes offer a fresh wave of flavors, Ceiba continues to serve its beloved signature dishes, including the Barbacoa de Cordero and Pescado Zarandeado.
Innovative Desserts by Pastry Chef Caroline Ballam
Ceiba’s culinary journey does not end with the main dishes; Pastry Chef Caroline Ballam introduces a range of imaginative desserts that evoke nostalgia while showcasing refined techniques:
- Piña Colada Tres Leches: A delightful twist on a classic, featuring caramelized rum pineapple and coconut foam.
- Mole Chocolate Cake: A decadent dessert served with burnt cinnamon ice cream and peanut brittle.
- Café de Olla: A sophisticated layering of whipped orange panna cotta with coffee mousse and dark chocolate cream.
- Paloma Paleta: An imaginative dessert with pickled blackberry and tequila gelée.
- MangoMarind: A refreshing mango-tamarind sorbet in tamarind sauce.
“Dessert at Ceiba is meant to be a continuation of the story we’re telling throughout the menu,” Ballam explains. “I want our guests to feel warmth and connection at every stage of their meal.”
Ceiba’s Unique Dining Experience
With its new menu, Ceiba solidifies its reputation as one of Orlando’s most distinctive dining destinations. The combination of refined regional Mexican dishes, expertly crafted agave cocktails, and serene rooftop ambiance makes for a memorable experience.
Guests can savor the flavors of Mexico while enjoying panoramic views, punctuated by nightly fireworks from nearby theme parks. This immersive experience encourages patrons to explore, celebrate, and connect with the diverse culinary traditions of Mexico.
Join the Celebration
As Ceiba celebrates its two-year milestone, the restaurant invites food enthusiasts and hospitality leaders to explore its innovative menu. The evolution not only honors traditional Mexican cuisine but also showcases a commitment to craftsmanship and quality ingredients.
For more information or to make a reservation, visit CeibaOrlando.com or follow @CeibaOrlando on social media.
Call to Action
Have you dined at Ceiba yet? What are you most excited to try from the new menu? Share your thoughts in the comments below and join the conversation!
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
