Meso Maya: a culinary adventure into the FRESH, BOLD and EARTHY flavors of authentic, interior Mexico.

Think of our menu as our homage to Mexican and Mayan food, techniques, and methods: an adventure into the FRESH, BOLD & EARTHY flavors of authentic interior Mexico.

From the herbs and spices we use for homemade adobos and salsas, to our hand-ground tortillas, to the entrees and sauces we create from scratch, every dish is prepared with a reverence to the states of Mexico—glorious places like Yucatan, Vera Cruz, and Chiapas.

And authenticity is the main ingredient in everything we serve.

The chocolate used in our mole sauce is made from specialty cocoa beans we grind in house.
The garlic in the camaron al mojo de ajo is peeled from whole cloves.
The skillet-baked blueberries in the pastel de mora are always fresh picked.
The tomatoes in our salsa are cooked on a wood-burning grill.

Yes, Chef Nico Sanchez is a stickler for precision and detail, and Meso Maya offers a menu unparalleled in the city. From the heart-shaped leaves of the hoja santa, which we use to wrap tamales, to the particular paring of cochinita pibil (pork) and achiote (spice), the fare here is unrelentingly faithful to the dishes you’ll find throughout the regions of Central and Southern Mexico. And the tortillas? Baked daily from hand-ground corn!