
January 2014 Special Menu : Lamb
Each month, we offer a special seasonal menu that celebrates the fruit of our farmers’ labor. Right now, lamb is …
Each month, we offer a special seasonal menu that celebrates the fruit of our farmers’ labor. Right now, lamb is …
The recent November 2013 edition of Local Palate Magazine featured recipes created by our very own, Chef Bruce Ucán. We have chosen …
The recent November 2013 edition of Local Palate Magazine featured recipes created by our very own, Chef Bruce Ucán. We …
COCHINITA PIBIL RECIPE slow-roasted Mayan-style pork Ingredients (Pork) 2 lbs. Stone Cross Farm pastured pork shoulder/boston butt 8 oz. achiote …
On Thursday, November 7, Chef Bruce will be giving a cooking class at Cooking at the Cottage on Lexington Rd. The …
KENTUCKY MONTHLY “The Food Renaissance in New Louisville” by Sean Patrick Hill “…But it’s more than Southern hospitality; it’s the …
We are working to make the best decisions for our Mayan Café team and our customers. We understand that you have come to us in the past for a good meal and a moment's pause in the midst of your busy lives. We firmly believe in our ability to continue to meet both of those needs; we just understand it may look a bit different moving forward. Perhaps that means you're eating our food at home or on a blanket in the park. Or perhaps you're at Gravely Brewing Co enjoying our fast casual menu there with a bottle of hand sanitizer on the table and a mask on in between beers. Maybe you're even a wedding guest at a "front yard wedding" where you roll past the bride and groom and grab a fancy bag of our apps & entrees along with a bottle of bubbly. In all cases, you will still be eating the food we pour our hearts and creative minds into sharing with this community.
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- And our entire team at Mayan