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.
December 2017 Features
This month, we are featuring sweet potatoes in all of our special dishes. As the nights get cooler and the days get shorter, our veggie supply shrinks a bit as well. Hearty vegetables like potatoes still do very well though! We have paired a delicious Portuguese tempranillo blend with our flank steak entrée which is a dynamite combo. For dessert, we have made a special version of churros with sweet potato mousse inside that is a delightful complement to this sweet and herbacious hot toddy. Happy Holidays!
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, 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 most recent 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.