Category Archives: Recipes
Churros Recipe
At the Mayan Cafe, we have made several versions of churros over the years, always tweaking what’s the secret inside them. We started with bananas, moved to peaches, added a tiny bit of flan rolled in there, and are currently filling them with creamy mascarpone cheese. The most important part is the batter though. The […]
tags: chef bruce's secrets, churros, dessert recipes, Recipes
Chilaquile Recipe
Chilaquiles are a traditional Mexican dish, so Chef Bruce has put his own spin on them, and is featuring local vegetables that you can find in late summer/early fall in this version of them. There are several steps to this dish, so give yourself plenty of time to prepare it. We promise, it will be […]
tags: Chef Bruce's recipe, chilaquile, farm to table, local vegetables, Mayan Cafe recipes, Recipes
Chef Bruce’s Eggplant Dip Recipe
Our eggplant dip on special this month is seriously delicious, so we wanted to make sure as many people as possible got to enjoy it! It’s simple to make, gluten-free and vegan. Oh, and did I mention really tasty?! INGREDIENTS serves 10 people 3 large eggplants 1/2 cup salad oil 8 cloves of garlic 4 […]
tags: Chef Bruce's recipes, eggplant dip, farm-to-table recipes, Recipes, summer recipes
Scallop Ceviche Recipe
Scallop Ceviche Special | April 2015 INGREDIENTS 1 lb bay scallops 3 limes 1/2 chayote, julienned into thin strips 1/4 cup pomegranate seeds salt to taste 1/2 cup extra virgin olive oil 2 tbsp basil microgreens SAUCE 1 dried, seedless guajillo pepper 1 tsp fresh ginger 2 cups water 2 tbsp vinegar 1 lime salt […]
tags: ceviche, Chef Bruce Ucan, recipe, scallops
Quail Egg Salbutes Recipe
This month, we are featuring different types of eggs on our special menu. One egg that we always have fun with is the quail egg. Try this dish – our traditional salbutes – with black beans and these tiny fried quail eggs. There are several steps, but once you get the hang of making the […]
tags: black beans, Chef Bruce Ucan, Recipes, salbutes
White Bean Chile Recipe
Our specials this month all incorporate beans, and one of the highlights is Bruce’s White Bean Chile. We wanted to share the recipe with you knowing that you may want to eat this delicious soup everyday of the week. It takes a couple hours of cooking time, but is totally worth the wait. Enjoy! […]
tags: Chef Bruce Ucan, February specials, Recipes, white bean chile
Courier-Journal | Cook’s Corner featuring Chef Bruce
Courier-Journal October 28, 2014 “Cook’s Corner” by Nancy Miller INTENSE FLAVORS The movie “Food, Inc.,” about corporate farming, had a profound influence on Bruce Ucan, chef and partner at Mayan Cafe. The movie was in stark contrast to the foods and cooking of his native Yucatan Peninsula, and particularly, how his mother cooked at home. “Everything […]
tags: Chef Bruce Ucan, Cook's Corner, courier-journal, Nancy Miller
Fall Recipes | Pumpkin Soup
We have been featuring this delicious pumpkin soup this October as a tribute to the pumpkin – not only a fabulous fall ingredient, but more importantly, a staple in Mayan cooking. Try this rich pumpkin soup at home and fill your house with the warm smells of autumn. INGREDIENTS 1 small pumpkin 2 roasted poblano peppers […]
tags: Chef Bruce Ucan, fall, pumpkin soup, Recipes
Autumn Juice Recipe
Edible Louisville recently asked us to share one of our fall secrets with them – juices made with farmer’s market fresh vegetables with a little extra kick. We had loads of ideas for them! The following article and recipe are just one of Bruce’s many seasonal juice combos. Enjoy! EDIBLE LOUISVILLE Seasonal Sip October/November 2014 […]
tags: Anne Shadle, Autumn Juice, Bruce Ucan, NuLu, Recipes
Mole with Dana McMahan
Dana McMahan, a well-known food writer in Louisville, KY, recently traveled to Mexico. Before this trip, she had long hated peppers, thinking that bell peppers represented all peppers. Her mind was opened and her taste buds were pleased to learn that chilies are amazingly complex and really spice up a dish, literally. Returning from the trip, she […]
tags: Chef Bruce Ucan, courier-journal, dana mcmahan, mole, recipe
