After years of researching Maya recipes, Ramón Lizaola began creating the menu for his restaurant. His mother, a wonderful cook experienced with Maya ingredients and dishes, worked with a world class chef from Switzerland's famous Cordon Blue to test the restaurant's offerings. The result was a fusion of Maya, Yucatecan, and European cuisine.

Some dishes are unchanged, and cooked in the traditional ways. Others are Maya with a twist, like shrimp in relleno negro, a spicy black sauce traditionally served with turkey. Or Yaxche's version of the chile relleno, a banana pepper stuffed with cochinita pibil, a tangy pork, instead of a poblano pepper filled with cheese.

The chef's modifications to tradition have created an upscale Maya cuisine, more accessible to the European and American palates. The meat is less fatty than that used in authentic Maya cooking and some imported ingredients are used to accent the traditional Maya flavors. However, authentic Maya condiments and spices and locally grown produce are always used. The main diet of the Maya is vegetarian, so you will find dozens of vegetarian dishes on our menu.

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Hera are some recipes we would like to share with you:

Appetizers and Salsas

Xni Pec

Tomato and Chile Relis
8-10 tomatoes, chopped
2 onions, chopped
2 habanero chiles, chopped
Juice from 2 sour oranges (or a mixture of orange and lime juice)
Chopped cilantro, to taste
Salt, to taste
Mix all ingredients together.

Achiote Paste
(6 servings)
11 ounces lemon juice
6 ounces achiote
3 cloves garlic, minced
salt & pepper
Blend these ingredients together. For use in marinades and salsas.

Soups and Salads

Che Chak
Simple Fish Soup
Fish fillets
Oregano
Garlic
Lime
Salt
Pepper
Cover fish fillets with water. Add remaining ingredients. Boil about 2 minutes for 1/2 inch thick fillets.

Lima Soup
(6 servings)
1 whole Chicken cut into pieces or 2 big Chicken Breasts
10 Cups of water
2 Bunches of oregano
2 slices of garlic
1 onion chopped into 4 pieces
salt and pepper to taste
2 tablespoons of corn oil
2 medium peeled tomatoes (big chunks)
1 chopped sweet pepper
6 slices of lime
6 tortillas chopped in slices and fried
Cook your chicken in water with oregano, garlic, onion and salt to the taste for about an hour. Once cooked take the chicken out, let it cool down and shred it. Strain the broth. Put the onion in corn oil, add tomatoes and sweet pepper and marinate before adding the broth and 3 slices of lime. Saut» for 10 minutes.

Add the shredded chicken, the other half of limes and tortillas. Serve it immediately (if not the tortillas won't be crispy anymore).

Main Dishes

Tikin Xic
(6 servings)
6 pieces of fish fillet (grouper or any white fish)
18 oz achiote paste (recipe immediately following)
2 whole white onions, sliced
2 whole green peppers, sliced
3 tomatoes, sliced
6 epazote sprigs
6 banana leaves.
Serving suggestions:

Add a serving of mixed, fresh vegetables on the side of each plate.

Marinate the fillet with achiote for about 5 minutes. Put the fillet over the banana leaf, add epazote, onion, green pepper and tomato. Wrap and put it on the grill. Cook each side for 4 minutes. Serve with vegetable on the side.

Achiote Paste
(6 servings)
11 ounces lemon juice
6 ounces achiote
3 cloves garlic, minced
salt & pepper
Blend these ingredients together.

Poc Chuc
(6 servings)
6 blade pork steaks, 1/4 - _ inch thick and 10 - 12 oz. each
16 ounces sour orange juice or regular orange juice with 1/2 cup lime juice
1.5 ounces achiote paste (see recipe above)
2 teaspoons kosher salt
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1 teaspoon of black pepper
Blend all marinade ingredients in blender or food processor. Marinate pork at least 3 hours.

4 cups of water
5 medium purple onions, very thinly sliced
8 ounces white vinegar
1 bunch of cilantro, chopped
1/4 habanero chile, roasted and finely chopped
salt and pepper to taste
Bring water to boil in deep saucepan. Add onions and blanch for 1 minute. Drain and place in stainless steel bowl. Toss with vinegar, cilantro, chile, salt and pepper.

Serving Suggestions: Serve with Mexican Yellow Rice. Garnish with habanero chile peppers and cilantro.

Prickly Pear Leaves with Egg

1/2 kilo prickly pear cactus leaves
6 tablespoons oil
3 beaten eggs
1/4 cup chopped onion
1/2 teaspoon oregano
salt to taste
Wash the prickly pear leaves and cut them into strips. Put them in 2 cups of boiling water with 1/2 teaspoon of baking soda and some onion and cook until done. Drain in a big colander and cover them with a cloth, which has been soaked in cold water and folded in four, so they do not become sticky.

Fry the onion in the oil and add the prickly pear leaves and then the beaten egg and salt. Fry until the egg coagulates. Sprinkle the oregano over the top and serve.

- From Pre-Hispanic Cooking, Ana M. de Benitez

Desserts and Drinks

Licuados
Blended Fruit Drink
Fruit such as cantaloupe, banana, pineapple, papaya or mango
Ice
Sugar
Water or milk
Blend all the ingredients together until the drink has the thickness of a milk shake.

Yaxche (pronounced Jag-shey) Maya Cuisine Restaurant is always adding new dishes and specialties to the menu. If you have dined with us before, come by again to sample the new menu's delights. We invite you to Yaxche Maya Cuisine Restaurant next time you are in Playa del Carmen.

Yaxche Maya Cuisine Restaurant can create custom menus for special events, groups, or for guests with dietary restrictions.

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