Mayan Café is one of those uniquely Louisville culinary go-tos that delivers on every level. Nestled in Louisville’s NuLu district, this farm-to-table Mayan-inspired eatery bangs out delectable food as thoughtfully crafted as their passion for sustainability. Hint: Reserve your table in advance; this place is no secret and books out fast.
Before looking into the food offerings on the new spring menu, it was inaugural cocktail time. Hope studied the wine list as if prepping for the sommelier final exam, opting for the Spanish red. I embraced the cocktail menu and landed on the Mayan Manhattan. Bourbon, honey syrup, and bitters with just a hint of the orange peel flourish. Joe DeSensiThen came appetizers. We dove into the Guacamole & Chips and Sikil Pak, a pumpkin seed dip (smoky, nutty vibes with fresh cilantro on top) that whispers, “Move over, chickpeas.” Joe DeSensiThe guac hit every mark: creamy with chunks of avocado and just the right lime zing and a touch of pico de gallo. Joe DeSensiDouble dipping the two onto one glorious chip will have you experimenting for just the right combo of proportions. Joe DeSensiJoe DeSensiWith the first round of beverages and some slightly embarrassing fawning over the apps, we were ready for prime time. I opted for the Harvest Toss, a technicolor quinoa bowl with white mole, roasted veggies, and crispy chickpeas. Joe DeSensiHope went for the Salmon, plated with buttery lima beans and cuitlacoche sauce. Joe DeSensiThose lima beans…some of the best in Louisville, so I had to get my own side dish (zero chance Hope was going to share). Bonus points to Hope trying the appetizer dips with her salmon to level up the flavor game. Joe DeSensiSaving room for dessert was something I do for you, my LEO reader. . . an altruistic sweet treat that I consume purely for research purposes. Their flan, both smoky and creamy, was the elegant, sweet finale we didn’t know we needed. Topped with honeyed whipped cream and pairing beautifully with my last sip of margarita, it wrapped up the evening on a high note. Joe DeSensiThe service finds knowledgeable, attentive staff who balance professionalism with personality. The plating is artistic and inspiring enough to make us slow down and savor. Each detail—from the meal’s presentation to the staff’s drink-pairing prowess—is a testament to the care Chef Bruce Ucán and his team pour into this dining experience.
Whether you’re in the mood for a full-fledged feast or an evening of relaxed patio cocktails, this Louisville icon delivers. Foodies, adventurous eaters, and even the guac-curious will find their taste buds will not have any complaints (though folks’ livers might want to have a word). Reserve a table, try a margarita, and create your own adventure by trying something new. Joe DeSensiPostscript on eatin’ in the Ville: As happenstance would have it, Hope and I found political heavyweights from both sides of the aisle breaking bread (or corn chips) sitting next to us. Mayor Craig Greenberg and Sec of Agriculture, Commissioner Jonathon Shell were exploring Louisville’s enviable farm-to-table food scene. I think our fair Commonwealth could use more “let’s talk over amazing food” kind of meetings. Joe DeSensi
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Joe DeSensi
