Chichen Itza

Crispy fried tortilla, split and filled with black bean puree, topped with lettuce, shredded turkey, pickled red onions and a slice of avocado.

Basa fish marinated in lime juice with tomato, onion and cilantro.

House made chorizo smoked over mesquite embers. Served with sliced avocado, roasted tomato sauce, roasted onions and tortillas.

Brought to the Yucatan by Lebanese immigrants over a century ago, these ground beef and cracked wheat patties are seasoned with mint and spices, fried golden brown and served with Yucatecan pickled red onions.

Fluffy corn tortilla, topped with lettuce, shredded turkey, pickled red onions, tomatoes and a slice of avocado.

Roasted tomato, pumpkin seed and chive dip served with tortilla chips.

Aged edam cheese stuffed with ground pork, olives, raisins and capers served with olive and caper flavored white sauce.

Light turkey broth, cabbage, pickled red onions and shredded turkey. Crispy tortilla chips on the side.

Light turkey broth scented with a Yucatan variety of citrus called lima, shredded turkey and crunchy tortilla strips.

Our succulent achoite marinated slow roasted pork and pickled onions. Made with our homemade Yucatan style pan frances, a soft baguette style loaf.

Charbroiled pork, black bean, avocado, tomato and roasted onions. Made with our homemade Yucatan style pan frances, a soft baguette style loaf.

Charbroiled chicken, black bean, lettuce, tomato and roasted onions. Made with our homemade Yucatan style pan frances, a soft baguette style loaf.

Succulent pork marinated with achiote, sour orange juice and spices, cooked in banana leaves, topped with pickled red onions served with sauteed black beans, rice and steamy tortillas.

Juicy bone-in chicken legs marinated with achiote, sour orange juice and spices, cooked in banana leaves and topped with pickled red onions. Served with sauteed black beans, confetti rice and steamy tortillas.

2 fried eggs perched on a crispy corn tortilla spread with black bean puree, a scattering of diced ham, cheddar cheese and peas served with a light tomato sauce and fried plantains.

Thinly pounded Angus New York strip steak (6 oz.) caramelized onions, rice, black bean puree, fried potato slices, fried plantain and corn tortillas.

Whole grilled branzino. Whole branzino, butterfly cut and deboned, grilled over mesquite fire served with sliced avocado, pico de gallo, pickled onions, rice, beans and corn tortillas.

Thin slices of pork shoulder, cooked over mesquite charcoal, marinated with sour orange juice served with roasted red onion, roasted tomato sauce, avocado, black bean puree, corn tortillas and house made longaniza chorizo.

Boneless chicken legs, cooked over mesquite charcoal, marinated with achoite and sour orange juice served with fried plaintains, roasted red onions, rice and black beans.

4 rolled corn tortillas moistened with ground roasted pumpkin seed and epazote sauce, stuffed with hard boiled egg and topped with tomato sauce.

2 4 oz. center cut basa fillets marinated with lime juice and achiote. Served on top of rice with a citrus jicama salad on the side.

Our succulent achiote-marinated pork shredded and topped with red pickled onions served on steamy tortillas.

Fried pork cracklings, pico de gallo and diced avacado.

Breaded and fried fish, tartar sauce, cabbage and pico de gallo.

Charbroiled achiote-marinated chicken, black bean puree, lettuce, charred onions and chunky fire roasted tomato sauce served on steamy tortillas.

Marinated slices of pork, black bean puree, lettuce, charred red onions and chunky fire roasted tomato sauce served on steamy tortillas.

Finely milled corn masa steamed in a banana leaf makes this tamale exceptionally moist and soft. Filled with achiote-seasoned chicken.

A rolled tamale filled with a pinwheel of chaya, roasted pumpkin seeds and hard-cooked eggs steamed in a banana leaf served with a light tomato sauce.

Very thin tamale filled with achiote seasoned chicken, pork or vegetables and steamed in a banana leaf.

Baked. Filled with achiote seasoned chicken, hard-cooked eggs, sliced tomatoes and epazote. This tamale is baked instead of steamed, taking on a crunchy texture.

Black beans.

Home style rice cooked with onion and garlic.

Wood grilled market vegetable of the day.

Yucatan style potato salad with carrots, green peas, mayonnaise, black pepper and mild jalapeno pepper.

Citrus jicama salad. Orange, Mandarin orange and diced jicama tossed with cilantro, lime juice and crushed cayenne pepper over mixed greens.

6 slices of fried plantain.

Slices of papaya cooked in a light syrup.

Thick sliced toasted bread cooked in cinnamon-raisin syrup.

Dense vanilla flan with traditional caramel sauce.

Fried plantain with cream.