Come and taste all the traditional dishes that we have for you. With us you will enjoy the mythical Mayan recipes that will satisfy your palate.
Salbutes ($3.25)
Salbute is a traditional Yucatan dish. It derives from the Mayan words saal, light, and but, filling.
Our dish is prepared with a fried tortilla covered with chicken marinated in achiote, or black filling. We accompany it with lettuce, onion and tomato.
Codzitos ($7.00 )
Derived from the Mayan kots’, it is a stuffed taquito. It is very popular in the Yucatan peninsula and in Campeche.
Our plate contains five fried tortillas with four different fillings to choose from. This combination is bathed in tomato sauce and cheese.
As filling you can choose chicken, roast beef, cochinita pibil and Poc Chuc.
Brazo de reina ($11.00)
A delicious Yucatecan-style tamal bathed with tomato sauce.
Our dish is made from corn. The interior has a boiled egg and ground pumpkin seeds. In addition, we bathe it with tomato sauce.
* Contains egg.
Kibis ($10.00)
Yucatecan food also has its fusions. A proof of this are the kibis, which combines the gastronomy of the peninsula with Lebanese cuisine.
The dish includes four fried wheat balls, stuffed with ground beef, pork and mint. We serve it accompanied with grated lettuce.
* Contains egg.
Black stuff ($12.00)
Typical dish of Yucatecan gastronomy. It is generally prepared during Hanal Pixán, a festival that takes place in the month of November, during the festivities to receive the faithful departed.
Made from shredded turkey and a stewed meatball with a rich roasted chile de arbol sauce.
* Contains eggs.
Panuchos($3.25)
The story says that the panuchos were born in Mérida, Yucatán, in an area known as the Ermita de Santa Isabel. It is one of the most traditional dishes of Yucatecan cuisine.
It is made with tortilla chips with beans and a protein of your choice; in addition, it is accompanied by lettuce, tomato, onion and avocado.
The proteins to choose from can be chicken, roast beef, cochineal pibil and poc chuc.
Poc Chuc ($13.00)
The name of this dish derives from the Mayan words poc, toast, and chuc, carbon. According to historian Gonzalo Navarrete, this stew is mestizo and has its origins in the mid-20th century in the city of Ticul.
It is made with grilled pork loin. It is served with shredded cabbage and a side of refried beans.
Polcan ($10.00)
Its shape is like the traditional gordita. The name derives from the Mayan words pol, head, and can, serpent.
The polcan is made with three fried dough balls stuffed with beans, epazote, onion and ground pumpkin seed. It is served with shredded cabbage and habanero sauce.
Cochinita Pibil ($12.00)
The pibil is a term for a food prepared in an earth oven. It is derived from the Mayan word piibi’k’eek’en.
It is prepared with pork tenderloin and leg cooked over low heat and marinated in achiote. It is served with pickled red onion and five tortillas.