The Mayan culture, one known for rich cooking traditions, still lives on through our chef, Bruce Ucán, a Mayan Indian from Mexico’s Yucatan peninsula. Here, at the Mayan Café, Chef Ucán fuses traditional Mayan flavors, ingredients & cooking techniques with local, sustainably-farmed ingredients.
March 2019 Features
Join us this March in celebrating rutabega. We are serving some fun, fresh dishes to usher in spring!
Monthly Feature Menus
Thanks to the Kentucky seasons, we’re always serving something new at Mayan Cafe! After four successful summers of Mayan Market Mondays beginning in 2008, we are at the point with our food sourcing that all of our meat exclusively comes from local, sustainable farms as well as the majority of our produce and cheese. Heck, we even got rid of coke products to further our solidarity with the farm-to-table movement. Our latest iteration of seasonal menu changes involves a monthly feature menu. Each month, we choose a different theme based on what is in season from our farms and offer several dishes paired with a complementing beverage. This way, there is always something new and exciting going on when you come to the Mayan Cafe!
Our Tok-Sel Lima Beans
Since opening his first restaurant in 1997, Chef Bruce Ucán has had customers begging him for the recipe for his famous tok-sel lima beans. In response to the frustration and angst of our customers, we have put together a video with a detailed explanation of the cooking process.