Wednesday, March 25, 2009

maya excels at modern mexican cuisine


Well reader, if you are looking for the more elegant side of Mexican cuisine, Maya is the place for you. Maya is a destination restaurant. What I mean by that is that you have the feeling as you enter and look around the reserved, warm room that everyone has a celebration--a birthday or anniversary--there is an air of anticipation. You do feel special. You are greeted warmly by either the hostess or the manager, Eric Flores. Service is quiet and quick and the manager is very hands on, either pouring water, making recommendations or delivering food.

You must try the guacamole and chips. It is probably the best I have ever had. Brendan approves--the salt, garlic and cilantro level are perfect. The chips are flour tortilla fried to order. We next share their take on a chili relleno, a seafood stuffed pablano accompanied with creamy black beans and manchego cheese, roasted to creamy deliciousness. Entrees are no less interesting. I had the Langosta Y Camarones, a lovely almost broth like combination of lobster, shrimp, roasted corn, habanero chili and chive rouille. How does that sound?! Brendan's entree is what I am going to order next time--Tampiquena, a butterflied filet mignon that turned into an outrageous large steak so tender you could eat it with a fork. Add to it a melt in the mouth potato gratin with a petite mole and cheese enchilada on the side....all this plus fresh muddled fruit margaritas. The house special, the Mayapolitan, is an up drink of pineapple infused silver tequila and cranberry juice. I know I had a great dessert, but by this time I was in such a food coma I can't remember--Ha ha.

Thank you Richard Sandoval, chef/owner of Maya and the concept of Modern Mexican.

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