Cuisine:

• Mexican
• Deli

Maya Description:
Mayan masks and mirrors framed in ornately carved wood adorn coral-hued walls, and Mexican artifacts abound. But bring a flashlight---most menu descriptions run to three lines and are difficult to read in the dim lighting. After quenching your initial thirst with one of the many tequilas, served traditionally with a sangríta (a thick fruity concoction) in a chunky Mexican glass, move on to spiced-to-your-taste guacamole or ceviche of mahi mahi. Chef-owner Richard Sandoval's food transcends the run-of-the-mill stuff served in many other restaurants that claim to be Mexican. The ostiones Sandoval are baked oysters with bacon, goat cheese, celery root purée, and black bean-apple salsa. Try the gorditas de pollo, which are pulled chicken breast in crispy corn masa, with chipotle, mole poblano sauce, pico de gallo, crema fresca and cotija cheese; or three-chile-crusted tuna with boniato, blood orange salsa and hibiscus-chile habanero emulsion.


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