Mitad del Mundo

fresh and chunky served with tortilla chips. (central).

panela cheese, with fresh blue corn tortillas, a wedge of lime and tomatillo salsa for making tacos. (mayan riviera).

black bean bathed "enchiladas" with chorizo and fresh cheese and crunch garnishes (veracruz specialty).

veracruz style flaky turnovers stuffed with caribbean fresh cheese and fresh epazote; guacamole to daub.

crisp little tortillas piled with lime marinated marlin, manzanillo olives, tomato, serrano and cilantro. (guerrero).

crispy taquitos filled with mash potatoes and poblanos. topped with homemade sour cream, roasted tomatillo salsa and guacamole.

chihuahua cheese with garlicky roasted peppers and chorizo sausage.

appetizer platter of cheesy empanadas, crispy potato taquitos with sour cream, tangy seviche tostadas and guacamole.

smoked phesasant, avocado, pico de gallo, white rice, vermicelli and cilantro in rich garlicky broth.

charcoal grilled, butterflied coleman beef steak marinated in red-chile adobo with black beans, fried plantains with sour cream and guacamole. (oaxaca).

homemade tortillas rolled around chicken, doused with oaxacan red mole and black beans.

grilled chicken breast stew with smoky chipotle peppers and bits of bacon with whole black beans for making tacos. this is the definitive mexican experience.

farm raised chicken breast marinated with garlic thinly sliced served with rajas, frijoles, guacamole, tortillas.

farm raised tilapia marinated with garlic thinly sliced served with rajas, frijoles, guacamole, tortillas.

coleman skirt steak marinated with garlic and spices thinly sliced served with rajas, frijoles, guacamole, tortillas.

maple leaf duck breast marinated with red-chile adobo thinly sliced served with rajas, frijoles, guacamole, tortillas.

assorted grilled pieces of steak, chicken, fried plantains, homemade chorizo bacon, tomato sauce and garnished with queso fresco. (capital).

chile marinated, grilled maple leaf farm duck breast with spicy, garlicky, red-chili chileajo and mexican rice. (inspired by a oaxacan specialty).

charcoal grilled baby rack of lamb with spicy festive red mole sauce served with rustic mashed potatoes. (northern mexico).

seafood paella loured with langostino, shrimp, mussels, bay scallops, fish and vegetables in saffron rice. (veracruz).

garlic marinated fresh albacore tuna cooked over the coals with two spicy homemade salsas. served with mexican rice. (nayarit).

day boat catch. garlic-marinated fresh fish pinwheels, chile morita roasted tomato sauce pickled red onions and yucatecan white rice. (yucatan).

free range grilled chicken breast. marinated in garlic and sweet spices, served with green mole and mexican rice. (guerero).

impossible cake defies baking logic. it goes into the oven with the flan on top and comes out of the oven with the flan baked on the bottom, out of sight. invert the cake pan on a plate and there is the flan again, now on the new top.

classic mexican party cake: light almond orange cake doused with the complex, syrupy "three milks" (goat cajeta, evaporated and heavy cream) and served with tangy crimson prickly pear sauce.

warm chocolate flour-less cake, baked to order filled with hot fudge topped with powdered sugar and vanilla bean ice cream.

classic vanilla flan with caramel sauce.

dark roasted. a delightful blend, it offers a smooth, sweet finish with a subtle nuttiness.

you`ll never believe the wisdom of what you`ll see and taste. café maya will enlighten you with visual delight and ancient roasted flavors.