Mayan Tasting Menu

Friday Feb 19^th, 2010

botanitas | dips

3 classic mayan culinary staples:

sikil’pac.- toasted pumpkin seeds and tomatoes

bu’ul.- black bean dip

i’b.- white bean dip

empanada de calabaza | squash turnover

squash, green corn & tomato corn dough turnover

ensalada de jicama | jicama salad

jicama, mango & pineapple salad

tamales | tamales

a duo of traditional maya tamales one with chaya –a native yucatecan vegetable similar to spinach –and another with espelon – a traditional mayan bean–.

sopa de chaya | “chaya” soup

the medicinal plant chaya is used in this soup preperation

Please select two of the following 4 entrees

1)

frijol con jabalí | wild boar & black beans

wild boar stewed with black beans

2)

pipian de venado | venison in “pipian”

venison in a traditional “pipian” sauce made of tomatillos, green chiles & pumpkin seeds

3)

“tikin xic” de mero | fire grilled grouper fish

grouper marinated with achiote cooked over mesquite fire

4)

pato pibil | duck pibil

duck breast marinated with achiote, baked wrapped in banana leaves

buñuelos de yuca | cassava root fritters

cassava root fritter with honey

agua de chaya | chaya beverage

Price $35 per person. Tax and gratuity not included.