AUGUST 18-21

The Yucatan, home to the great Mayan culture has always been a place apart from the rest of Mexico. Separated from the rest of the country by tropical rain forests the culture of the Yucatan has been influenced by ties to its neighbors across the Gulf of Mexico.

Yucatan’s classic sauce chitomate is a mixture of tomatoes, roasted garlic ,roasted onions, epazote and the incredibly hot habenero chile. The habenero made its way to the Yucatan from Java through the Caribbean . Basic to the Yucatan kitchen are the recados, mixtures of allspice, black pepper, chiles and oregano. The most widely used recado is achiote, based on the red annatto seed. It is used to season and color pork in the classic cochinita pibil.

Second to achiote is chilmole, a mixture of garlic, allspice, oregano and the xcatiks chile.

Owner Cheryl Marquez has created a menu that gives a wide spectrum of the flavors of the Yucatan. We’re sure you’ll enjoy it.