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Louisville takes the reins in crafting new cuisine | The Boston Globe

BY LIZA WEISSTUCH | GLOBE CORRESPONDENT | APRIL 25, 2010

Here is an excerpt from an article published in the Boston Globe in April, 2010. The article addresses Louisville’s exceptional offerings to the Farm to Table movement, and highlights the Mayan Cafe, along with our neighbors and friends 732 Social and Proof on Main.

“…The Mayan also shows how globally-minded chefs who arrive in Louisville end up staying and garnering faithful followings. Ucan applies his proficiency with the slow-roasted meats and vegetables he was raised on in the Yucat√°n Peninsula to local crops. And then there are his moles. Each day, he creates a different iteration with chilies particular to regions of Mexico, so meat and fish plates are always changing.”

Read the full article, as published in the Boston Globe.