Mayana is a Mexican Cuisine Laboratory, aiming to renew in a simple manner, the origins of the Mexican culinary heritage, and the values and technique of the French gastronomy.
For that, Mayana uses products from this region, which is full of joy and surprising tradition. The intention is not to prepare Mexican dishes that resemble the traditional cuisine, but rather to interpret those dishes according to the region’s tastes, always keeping a key ingredient from the original recipe.

All this creativity put together brings a tasty and elegant culinary experience.

MAYANA means « I am Hungry » in Nahuatl, the Aztecs language

SIGNATURE SAUCES

In all the different regions in Mexico, the sauce is without a doubt the common point that links all the different Mexican cuisines, where peppers have the leading role. Mayana pays tribute to these sauces that are designed to excite our taste buds.

Tuna and Salmon Ceviche with VINAIGRETTE HABANERO

INGREDIENTS for 4 people
200gr fresh tuna
200gr fresh salmon
4 grated carrots
10gr grated ginger
Juice of 1 lemon
Salt and Pepper
VINAIGRETTE HABANERO MAYANA

Cut the tuna and salmon in small cubes and mix in a salad bowl with 3 tablespoons of Vinaigrette, the grated carrots and ginger. Add lemon juice and salt and pepper. Serve cold on top of grilled bread slices of with grissini.

Foie gras toast with MOLE SAUCE

INGREDIENTS
1 Baguette de campagne
Duck Foie gras (au torchon)
Arugula (Rucola)
Fleur de sel (sea salt)
SAUCE MOLE MAYANA

Cut the baguette. Add a slice of foie gras and MOLE sauce on top. Garnish with arugula and add salt on top.

Gnocchi SAUCE CACAHUETE and cauliflower

INGREDIENTS for 4 people
Handmade Gnocchi
1 cauliflower
20gr olive oil grilled hazelnuts
Salt and Pepper
MAYANA SAUCE CACAHUETE (Peanut Sauce)

Cut the cauliflower and arrange in a baking tray with olive oil, salt, pepper and chopped hazelnuts. Cook in the oven at 210c for 35min.
Boil water and cook the gnocchi (until they float). Serve with warm SAUCE CACAHUETE, cauliflower and grilled hazelnut.

PASILLA soup with Bleu de Gex cheese

INGREDIENTS for 4 people
4 zucchinis
500ml tomato puree
Salt
Bleu de Gex cheese
Avocado
Alfalfa sprouts
SAUCE PASILLA MAYANA

In a pot, boil the tomato puree with the SAUCE PASILLA. Season to taste. Cut the zucchini in small pieces and add to the soup. Garnish with Bleu de Gex, avocado and alfalfa sprouts.

PRET A MANGER

Today’s interpretation of traditional dishes from Mexican cuisine are a result of cultural mixing of our pre-Hispanic heritage and the new ingredients and techniques from the old continent. The Prêt à Manger format allows you just heat and serve to enjoy a delicious meal.

POP UP RESTAURANT

Mayana’s Pop Up restaurant is not aiming to prepare traditional Mexican dishes, but to present a unique and creative experience by pushing the limits of different cuisines fusion, through an exaltation of the senses and emotions.

MEMORIES

PRE-OPENING MAYANA POP UP RESTAURANT

JUNE 2019

  • ORANGE FRESH Cold carrot and ginger soup, Fresh chives flower, Macha sauce.
  • SCALLOPS CEBICHE Scallops from Normandy, Avocado, Pineapple, Habanero Vinaigrette.
  • POLLO PIPIAN Grilled chicken breast, Pine nuts Pipian sauce, Tomato and broad beans salad.
  • PASTEL DE ELOTE Corn cake, Coconut horchata sauce.

MEMORIES

MAYANA POP UP

OCTOBER 2019

  • GUESS WHAT´S IN THE SOUP White beans soup, Epazote, Vanilla.
  • MUSHROOM TAMALITOS Mushroom corn cakes, Pasilla sauce, Guacamole.
  • PASTOR TACOS – NO TORTILLA Marinated pork, Grilled onion and pineapple, Coriander sauce, fresh and Burned tomato sauce.
  • TAN TAN  Vanilla ice cream, Blackberry mezcal salad.

MEMORIES

MAYANA XOCHIPILLI POP UP

DECEMBER 2019

  • BLACK SOUP Black beans soup, Habanero and sprouts salad.
  • PREHISPANIC SMOKE Pasilla tamal, Smoked tomato, Zucchini, Gruyere double cream.
  • SEAFOOD POZOLE Cacahuazintle corn kernels, Langoustines, Mussels, Scallops.
  • MOLE HAPPY ENDING Spicy caramelized mole nuts, covered with Chocolate.

COOKING LESSONS

We will spend an afternoon cooking together dishes that put together Mexican Cuisine and local ingredients and recipes. After, we will discover the chosen pairing wine for such dishes and enjoy together this dinner around the table.

I AM …

Mexican, born in 1971 in Mexico City. I am the elder sister to two brothers, Adriana and Toño. I am the wife of Daniel and the mother of Daniela and Diego. Since a very young age, I was always fascinated by cuisine: I used to prepare mud ice cream to feed the goblins in my garden, I found the courage to try (almost) every new dish when travelling with my parents. I was also an apprentice, with my cousins, of the family culinary tradition through the recipes shared lovingly by my grandmother, my aunt and my mother.

During my career, I restored old paintings, I designed furniture with recovered wood and also planted trees, and I collaborated with artisans to make unique pieces of furniture. I always worked with the same idea in mind: Understand the past to preserve it, and then create something new with it.

Today, on top of all this, is the intention of identifying coincidences, promote them and share them across the table.

Inspired by the photography « mis manos son mi corazón » 1991 Gabriel Orozco

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CONTACT US

Do you have an event at home or in your office? Mayana can propose canapés, a «Chef à Domicile» scheme. Please do not hesitate to share your needs with us and will get back to you rapidly.

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