Growing up in a small village in southern Mexico, Chef Bruce Ucan roasted beans using this ancient Mayan recipe. At the Mayan Café, his tasty tok-sel lima beans surprise & delight customers. Continue reading
At the Mayan Cafe, we have made several versions of churros over the years, always tweaking what’s the secret inside …
Chilaquiles are a traditional Mexican dish, so Chef Bruce has put his own spin on them, and is featuring local …
Our eggplant dip on special this month is seriously delicious, so we wanted to make sure as many people as …
Scallop Ceviche Special | April 2015 INGREDIENTS 1 lb bay scallops 3 limes 1/2 chayote, julienned into thin strips 1/4 …
This month, we are featuring different types of eggs on our special menu. One egg that we always have fun …
Our specials this month all incorporate beans, and one of the highlights is Bruce’s White Bean Chile. We wanted to …
Courier-Journal October 28, 2014 “Cook’s Corner” by Nancy Miller INTENSE FLAVORS The movie “Food, Inc.,” about corporate farming, had a …
We have been featuring this delicious pumpkin soup this October as a tribute to the pumpkin – not only a …
Edible Louisville recently asked us to share one of our fall secrets with them – juices made with farmer’s market …
Dana McMahan, a well-known food writer in Louisville, KY, recently traveled to Mexico. Before this trip, she had long hated …
Since opening his first restaurant in 1997, Chef Bruce Ucán has had customers begging him for the recipe for his famous …
The inspiration for this early summer cocktail came from a trip our general manager took to a small-batch vinegar shop in …