Chichen Itza
Horchata
Sauteed Black Beans, Rice
Panuchos –Fried Corn Tortilla, Black Bean Puree, Lettuce, Turkey, Pickled Red Onions, Avocado
Cochinita Pibil – Pork marinated with Achiote, Orange Juice, Spices, Pickled Red Onions, Housemade Corn Tortillas
Tamal Horneado – Achiote seasoned Chicken, Eggs, Tomatoes, Epazote
Tacos De Chicharrón – Fried Pork Cracklings, Pico de Gallo, Diced Avocado
Tacos De Pollo Asado – Charbroiled Achiote-marinated Chicken, Black Bean Puree, Lettuce, Charred Onions, Fire Roasted Tomato Sauce
Caballeros Pobres – Toasted Bread, Cinnamon-Raisin Syrup
Queso Napolitano – Vanilla Flan, Oaxacan Cheese, Traditional Caramel Sauce
Hidden in plain sight at Mercado La Paloma in South Los Angeles and known for Yucatecan-style Cuisine it was on Black Friday that lunch was sought at Chichen Itza Restaurant, the counter-style service and communal seating reminiscent of what is commonly offered in Mexico while the Food itself also delivers a high degree of authenticity.
Focused on a region most experienced diners know but may not be entirely familiar with, Pork marinated in Orange perhaps most famous but the use of Turkey and Achiote less appreciated, it was after lengthy perusal of an overhead menu that decisions were made, each of seven plates to follow beautifully executed and full of bold flavors without being so hot as to dissuade more timid palates.
Mistakenly ordering Horchata to compliment the meal, a mother’s acquiescence to her child yielding two large cups of chalky mix, it was setting this aside and people-watching a diverse crowd that ten minutes passed prior to Food arriving, first bites of Black Beans and Rice showing a generous use of Herbs that continued with earnest across Tacos featuring handmade Tortillas wrapped around charred Chicken and smoky Tomato Sauce plus another pair loaded with crispy Pork Skin.
Moving next to more regional preparations, the tender Turkey atop fried Tortillas sandwiching pureed Black Beans a multi-textured marvel with bold flavors to match, it was in follow-up that a baked Tamale proved even more interesting, a crunchy outer-layer quickly giving way to sweet Masa around Chicken and soft Eggs given earthiness by Epazote.
Finishing the Tamale by dipping it in vibrant Red Sauce without a lot of spice, a big plate of Cochinita Pibil for just $12.99 saved for last proving exquisitely supple without much fat, it was on request that two Desserts arrived last, the sopping wet expectedly not everyone’s cup of tea but wonderful for those who love Pudding while Flan built on Cheese from Oaxaca was springy and well-imbued with Vanilla that played well off caramelized Sugar Syrup.
www.chichenitzarestaurant.com
