Mayahuel Menu

Tortilla chips, chile de arbol, queso fresco and crema

Thick pumpkin seed dip from the Yucatan; might just be the new guacamole!

Two fried eggs - one with red sauce, the other with green sauce - black refried beans, rice, chorizo and fresh black corn tortilla.

Flour tortillas, eggs, bacon, potatoes, fresh pico de gallo and roasted poblano chiles.

An American favorite, Mayahuel style! Ham, mushrooms, bell peppers and fresh avocados covered with a tomato sauce. Served with white rice.

Mayahuel's speciality - mole poblano served over Mexico's fabled breakfast dish - chilaquiles. Topped with red pickled onions, queso fresco, shaved coconut flakes and arrachera steak strips. Served with white rice and black beans.

Marinated arrachera flank steak, bacon, seasoned potatoes w/red, green & yellow bell peppers, eggs over easy, fresh pico de gallo & refried black beans.

Three tostadas, black beans, eggs, spicy chorizo, pico de gallo, fresh guacamole, crema fresca and queso fresco.

Crisp baby spinach, romaine lettuce, sweet corn, black beans, queso fresco, sesame seeds, dried chile ancho peppers with a cilantro pepita (pumpkin seed) dressing.

Spring lettuce mix, mango, jicama, pineapple, topped with dry-roasted almonds and tossed w/a raspberry vinaigrette.

Tender shrimp in a tomato and clam broth, lime juice, crisp cucumber, avocado & cilantro.

Delectable Mexican smokey stew in-whick meatballs are melded with carrots, celery, Mexican squash, and chipotle peppers. Served with corn or flour tortillas.

Hominy stew with tender shredded chicken in a steaming hot cilantro-tomatillo broth. Garnished with tostada strips, diced onions, oregano, dried peppers and lime wedges.

Spring lettuce mix, mango, jicama and pineapple, topped with dry roasted almonds and a raspberry vinaigrette.

Tender shrimp in a tomato and clam broth, lime juice, crisp cucumber, avocado & cilantro.

Delicious, fork-tender slow-cooked beef in an adobo tres-chiles sauce, melted cheese, lightly crisped tortillas, queso fresco, avocado, pickled onions and fresh lettuce. Served with rice and beans.

Three large tacos filled with marinated flank steak, topped with poblano chile strips and cream, garnished with fresh cilantro.

Three garlic sauteed grilled fish tacos on black corn tortillas with special chipotle citrus cream egg yoke sauce.

Signature dishes from Puebla Mexico. Mole made with 32 ingredients. Served with braised chicken and tortillas on the side. Available in enchiladas.

Slow-cooked beef in adobo 'tres chiles' sauce, served with avocado, fresh red onions, white rice and your choice of corn or flour tortillas.

An experience from the home town of the owner, Attacheo Michoacán. Braised and simmered tender pork carnitas. Served with charro beans, fresh hand made tortillas, pico de gallo, salsa de chile de arbol and a roasted jalapeño.

Blue corn tortillas filled with requeson (like ricotta), lettuce, epazote herb, green tomatillo & cream sauce. Served with white rice.

(VEGAN)

(GF)| Topped with refried black beans, Tinga de Pollo, lettuce, crema, pickled onion & queso fresco.

( VEG, GF) Blue corn tortillas filled with melted cheese, roasted poblano peppers & sautéed onions. Topped with pickled red onion, cilantro and salsa de chile guajillo.

Six savory individual bites showcasing the creative and diverse flavors of México. Rajas de Chile Poblano / Requesón / Cochinita Pibil / Nopales / Dobladita de Chile Poblano / Chicken Tinga

Guajillo Chile rubbed Prawns, flambéed with Mezcal, glazed in agave nectar.Sweet and spicy!

(GF) Four fresh corn tortillas, fried and stuffed with 'requesón' (like ricotta cheese), topped with lettuce, queso fresco and pico de gallo.

An authentic original recipe from Mexico's world-renowned Acapulco coast. A hearty salad with chicken, hominy, lettuce, radishes, and red onion with an oregano vinaigrette and chili piquin.

(V, GF) Spring lettuce mix, mango, jícama, and pineapple, topped with dry-roasted almonds and a raspberry vinaigrette.

Shrimp cooked in lime juice, cucumber, avocado and lettuce. Served with tostadas.

Delectable Mexican smokey stew in which meatballs are melded with carrots, celery, Mexican squash and chipotle peppers. Served with corn tortillas or flour tortillas.

A stew of skirt steak, whole beans, bacon bits, green tomatillo broth made from chile ancho and cascabel peppers. Garnished w/ avocado, onion and radish.

(GF) Signature dishes from Puebla. Mole made with 32 ingredients and Pistachio made from the roasted pistachios. Served with braised chicken and tortillas on the side.

Marinated flank steak paired with a chicken enchilada and rajas de chile poblano. Served with rice and 'charro' beans on the side.

Juicy pork chunks dipped in a delightful green sauce made with tomatillos, cumin, and serrano peppers. Served with white rice and refried pinto beans.

Juicy cut of steak topped with chorizo, served on a bed of seasoned mushrooms with adobo sauce accompanied by a medley of chayote (pear squash), green beans, & bell peppers.

A 'mole verde' made from sesame seed served with a juicy cut of pork, white rice and a starter salad.

Slow-cooked beef in adobo 'tres chiles' sauce, served with avocado, fresh red onions and white rice. Served with corn or flour tortillas.

Shredded tender Pork Loin in a Yucatán-Style Pibil sauce topped with vinaigrette onions served with rice, black beans & corn tortillas on a banana leaf.

An experience from the home of the owner, Attacheo Michoacán. Braised and simmered tender pork carnitas. Served with charro beans, pico de gallo, salsa de tomatillo, a roasted jalapeño and warm tortillas.

Three enchiladas filled with tender, delicately seasoned shredded chicken. Each is topped with our version of a traditional sauce which represents the heart of Mexican Gastronomy: Mole Poblano, Pipian Verde, and Huitlacoche.

Flat iron grilled seasoned Chicken in a rich mushroom-guajillo sauce. Topped w/fresh cilantro and pickled red onion. House-made Charro beans, white rice & warm tortillas.

(GF) A grilled tilapia fillet bathed in Oaxacan cheese and bean sauce with fried corn strips, queso fresco all on a grilled nopal (cactus)

(GF) Ssautéed shrimp 'al mojo de ajo,' with mushrooms, jalapeño chile strips, parsley and a splash of tequila. Served with cilantro infused rice.

Three grilled shrimp chipotle spicy tacos, bacon bits, cabbage, carrot carvings, cilantro and chipotle aoli sauce.

Four large crispy tacos filled with slow-cooked beef in adobo ‘tres chiles’ sauce served with avocado, fresh red onions and lettuce.

(VEG, GF) An experience from the state of Michoacán. Blue corn tortillas filled with requeson (like ricotta) cooked with epazote herb, topped w/ green tomatillo & cream sauce. Finished with fresh lettuce and queso fresco. Served with rice.

Our best innovation! Creamy Vanilla ice cream with our hourse-made mazapán (a favorite Mexican peanut candy) drizzled with 'Dulce de Leche', and chocolate.

Light and smooth yellow butter cake filled with mango mousse and covered with a delicious chunky mango glaze.

Half flanhalf chocolate.Translated impossible'.Your favorite flavors in one dessert! Rich chocolate cake on the bottom, creamy flan on top. A perfect romanitc dessert.

Your favorite Mexican chocolate - frozen and creamy. The traditional Mexican hot chocolate you remember and love transformed into a dreamy ice cream that brings a taste of México.

House-made churros, creamy vanilla ice cream, chocolate and caramel. All your favorite flavors in one dessert.

A creamy almond dip with smokey chipotle chile.

Simple yet delicious black bean lentil soup that is considered a super food and very high in protein.

Mushrooms, black beans, and corn in a flavorful huitlacoche sauce wrapped in blue corn tortillias.

Portabella mushrooms sautéed in a pistacio mole sauce with a fresh serrano pepper spice. Enjoy this with a vegan white rice and warm corn tortillas.

Freshness and guacamole are the stars in this dish. Black corn tortillas filled with fresh guacamole, nopales (cactus), pico de gallo & topped with steaming mushrooms sautéed in an adobo sauce.

The signature dish of México vegan style with plantains and all the mole ingredients.

(Plantains not always available) Plantains cooked in olive oil, caramelized with brown sugar until golden, splash of dark rum and a cream glaze made with banana & avocado