Maya Cafe

Atlantic rim. Creamy combination of a white cheese blend roasted poblano chili and Mexican spices.

Cuba. 2 flaky pastry turnovers stuffed with plantains, chorizo, chihuahua cheese, red and green onion; fried and served on a bed of our black bean soup and topped with sour cream.

Atlantic rim. Calamari lightly breaded and flash fried; served with roasted red peper aioli.

Mexico. A generous portion of hand mixed, chunky guacamole with fresh avocado, roma tomato, onion and lime; served with our corn tortilla chips.

Three dips; guacamole, queso and chefs choice fresh salsa.

Mexico. seasoned potato wedges topped with melted chihuahua cheese, refried beans, and corn.

Broad latin roots. A hearty and spicy black bean soup; served with white rice.

Spain. Mixed greens, artichoke heart, roasted red pepper, kalamata olives, cotija cheese, green onion; tossed in our sherry vinaigrette.

Mexico. 1 half heart of romaine lettuce marinated in schlafly's oatmeal stout and garlic and then grilled. Topped with chihuahua cheese, creamy criollo dressing and your choice of roasted chicken or grilled flank steak.

Cuba. Slices of pork loin rubbed with coffee, chiles and brown sugar and grilled; topped with our black bean and corn salsa; served with white rice and grilled asparagus.

Argentina. Slices of beef brisket, slowly braised in red wineand spices, topped with pico de gallo and served with moros y cristianos and mayan corn.

Baja, Mexico. 3 soft flour tortillas filled with fried or grilled tilapia, guacamoleand mixed greens, tossed in a citrus vinaigrette; served with rice and frijoles negros.

Mexico. Chunks of pork cooked slowly with tomatillo, nopalitos cactus, serrano pepperand oregano; served over white rice with a side of tortillas.

Peru. a grilled chicken breast or six large shrimp covered in spicy ancho, habanero and citrus cream sauce. Served with rice and garnished with slices of hard-boiled egg, kalamata olives, and slivered almonds.

Guatemala. an authentic Mayan dish of grilled chicken breast topped with a sauce of ground pepitas and sesame seeds, red bell peppers, tomatoes, onions, and garlic stewed in bitter orange and cinnamon-infused chicken broth. Served with white rice, grilled asparagus and garnished with roasted almonds slices and pisco bloomed raisins.

Mexico. 2 corn tortillas filled with chipotle studded cream cheese, chihuahua cheese and onions; topped with a puree of ancho, pasilla, guajilloand cashew; baked and served with maya rice, lettuce and tomato.

Mexico. A griddled flour tortilla stuffed with pablano, Chile, onion, garlic, tomato, huitlacoche, cilantroand chihuahua cheese. Served with saffron rice.

Mexico. A griddled flour tortilla stuffed with chihuahua cheese, zucchini squash blossoms, baby spinach; served with maya rice and frijoles negros.

Broad Latin roots. A fried flour tortilla topped with refried beans, chihuahua cheese, and your choice of roasted chicken or ground beef, baked, and topped with lettuce and tomato. Served with rice.

Broad Latin roots. Three street tacos on soft corn tortillas. One chicken, one beef, and one chorizo topped with cilantro, onion, and garnished with lime wedges; served with refried beans. Or pick your favorite combination.

Mexico. traditional 3-milk sponge cake.

Mexico 1 flour tortilla lightly fried until crispy and puffy, topped with a scoop of ice cream, drizzled with honey and sprinkled with raw sugar and cinnamon.

Mexico. Puffed pastry with delicious green chili and apple filling, drizzled with caramel and topped with ice cream.

Our version of the traditional Spanish custard.