Mayas Menu

Cuban tamale. Stone ground corn topped with roasted pork or sautéed mushrooms and onions. Escabeche onions and mango sauce wrapped in a corn husk.

Breaded fresh corn on the cob. Topped with cotija, house sauce and Tajin.

Vegetarian. Grilled shrimp and crab meat.

Lightly breaded fresh calamari, mixed with pico de gallo, lemon slices, black pepper and sea salt. Served with mango piri sauce.

Vegetarian. Made per order using the finest ingredients. Served with flour and corn chips.

Vegetarian, spicy. Crispy fried green plantains topped with shrimp and lump crabmeat in a coconut Sazón sauce, drizzled with savory soy sauce.

2 or 4 egg rolls. Cuban roasted pork, smoked ham, cheese and pickles. Served with piri piri mustard sauce.

Vegan, vegetarian. Crispy fried green plantains or sliced ripe plantains. Served with sauces.

Sweet plantains wrapped with apple-wood smoked bacon. Served over mantequilla and topped with pico de gallo.

Fried roasted sesame seeds, soft shell crab over mix greens, pico de gallo. Topped with mango sauce and savory soy sauce.

Vegetarian. Lightly breaded fresh eggplant in cornmeal topped with ranchero sauce and Parmesan cheese.

Seafood lime broth with shrimp, clams, mussels, tilapia, tomato, red onions, potato, carrots, piri and cilantro. Served with jasmine rice and tortillas.

Vegan, vegetarian, spicy. Tortilla soup. Tortilla angel hair, avocado, queso fresco, red onions, cilantro and lime. Topped with smoky chipotle and tomato broth.

Vegetarian. Homemade flour tortilla, stuffed with refried beans, scrambled eggs, mantequilla, queso cotija and avocado.

Cabrales blue cheese, baby spinach and mushrooms. Served with gallo pinto.

Vegetarian. Venezuelan white corn cake, stuffed with re-fried beans, scrambled eggs, avocado, and mixed cheeses.

Fried eggs, over re-fried beans topped with ham, capers, habanero sauce, queso Cotija, sweet plantains and avocado.

Smoked salmon, capers, chives, served with mantequilla and gallo pinto.

Vegan, vegetarian. Light coconut flavor waffle topped with a warmed rum pineapple and pomegranate seeds sauce and whole milk yogurt.

Masa cake shaped like a shoe, refritos, roasted pork, rajas with pico de gallo, crema, queso fresco and fried egg.

Grilled hanger steak over refried beans. Topped with quesadilla fried cheese, fried egg and avocado salsa.

Roasted and stuffed with mozzarella cheese, poblano pepper. Topped with chorizo, potatoes, and scrambled eggs. Served with jasmine rice, refritos black beans and ranchero sauce.

Two churros filled with dulce de leche. Served with homemade ice cream and berries sauce.

Chilled custard with a soft caramel topping.

A traditional Nicaraguan cake moistened in three milks.

Spicy. Ahi tuna, lime juice, soy sauce, pico de gallo, fresh avocado, mango and sesame seeds. Server with corn tortillas.

Vegetarian, spicy. Fish and crispy calamari. Slices of fresh Mahi and tilapia marinated lightly in lime juice and seasoned with Peruvian limo chili, garnished with fried calamari. Served with corn and flour chips.

Spicy. Organic. Jumbo lump crabmeat, shrimp, mango salsa, soy sauce and piri.

Spicy. Skirt steak topped with chimichurri criollo, topped with fried eggs over a bed of mashed yuca. Served with jasmine rice and ranchero beans.

Spicy. Grilled or fried Mahi topped with jumbo shrimp in a Thai-Jamaican yellow or red curry coconut sauce. Served over jasmine rice.

Skirt streak, sautéed onions, ranchero black beans, jasmine rice. Served with sweet plantains and yuca frita.

Vegan, vegetarian, spicy. Northern Brazil dish. Fresh tomatoes, onions, garlic, cilantro, lime juice, piri and coconut milk sauce. Server with jasmine rice or bread. Choice of scallops, Mahi, shrimp or mixed.

Lightly breaded chile poblano pepper stuffed with mozzarella cheese topped with ranchero sauce served with jasmine rice.

Sautéed baby spinach, pico de gallo, Monterrey cheese topped with ranchero sauce. Served over blue cheese mashed potatoes.

Grilled steak over sautéed fries in tomatoes, onions and savory mango sauce. Topped with fried eggs, served with jasmine rice and sweet plantains.

Shredded brisket braised in garlic, onions, spices and tomato sauce, over jasmine rice, ranchero beans, topped with sautéed onions and sweet peppers. Served with sweet plantains and yuca frita.

Guajillo adobo shrimp, mashed potatoes, and Cabrales blue cheese sauce.

Shredded brisket, ranchero beans, jasmine rice, fried eggs, sweet plantains, avocado and arepas.

Shrimp, green mussels, clams, calamari, spinach, chorizo, chicken, olives, onions, peppers, and capers with saffron rice.

Spicy. Gulf coast jumbo shrimp mix with onions and sweet peppers in a Thai-Jamaican yellow or red coconut sauce. Served over jasmine rice.

Black beans, and Central American chorizo.

Vegetarian. Baby spinach, queso fresco, roasted garlic, onions, roasted red peppers with rocoto sauce.

Gluten free. House ground tenderloin, olives and potatoes.

Vegan, vegetarian. Organic mix greens, Cotija cheese, sautéed asparagus, onions, peppers, mushrooms, tortilla hair and cilantro dressing.

Vegetarian, spicy. Fresh ahi tuna, avocado, pico de gallo and roasted sesame seeds. Asian dressing over grilled vegetables.

Slow roasted pork marinated overnight, ranchero black beans and jasmine rice.

Mango salsa and mango jalapeño sauce. Jasmine rice and ranchero black beans.

Vegan, gluten free, vegetarian, spicy. Northern Brazilian dish. Fresh tomatoes, garlic, cilantro, onions, lime juice, piri, and coconut milk. Served with Jasmine rice or bread.

Vegan, vegetarian. Artichoke hearts, asparagus, mushrooms, baby corn, olives, capers, onions, peppers, with saffron rice.

Famous Cuban sandwich. Marinated roasted pork, smoked ham, Swiss cheese, pickles and Cuban mustard. Served with fresh fries.

Vegetarian. Fried to a light crisp eggplant topped with baby spinach, Swiss cheese, and fresh tomato Parmesan sauce.

Mango salsa and mango jalapeño sauce. Jasmine rice and ranchero black beans.

Four enchiladas topped with ranchero sauce, cotija, pico de gallo and jalapeño.