Cuisine Magic Maya is a popular culinary concept that embodies the richness and diversity of Maya cuisine. Maya cuisine refers to the traditional cooking techniques and recipes developed by the Maya civilization in Mesoamerica. It is characterized by its unique flavors, ingredients, and cooking methods, which are deeply rooted in the Maya culture and traditions. The main idea behind Cuisine Magic Maya is to showcase the exquisite flavors and culinary heritage of the Maya through a modern and innovative approach. It aims to preserve and promote the traditional Maya recipes while also incorporating contemporary cooking techniques and presentation styles to create a unique dining experience. One of the key elements of Cuisine Magic Maya is the use of locally sourced and organic ingredients.
7 September 2017: The genius of Dennis Apodaca is such that he can coax deliciousness out of ingredient combinations perhaps no one else would consider. Inventiveness has always been one of the many traits he’s always exemplified. So, when you see something on the Maya menu that doesn’t immediately whet your appetite, try it anyway. You might happen upon a surprisingly wonderful hodgepodge of ingredients that work very well together. Such was the case when my friend Bill Resnik and I enjoyed yet another Apodaca original: fried snapper and fried broccoli on sweet corn rice with mole lightly sprinkled with cotija cheese. Though my preference would be for enough of Dennis’s mole in which to to swim, he served just enough of the enchanting elixir to allow the other ingredients to display their own deliciousness. The fried snapper and fried broccoli are coated in a light batter and are perfectly prepared, the broccoli a crisp al dente. The sweet corn rice would be a star on its own.
As you enjoy the mole, you ll find it s been garnished with finely chopped pineapple, cobija cheese, shaved radishes and more, all of which combine to give you different flavor profiles in every bite. The Maya believed that the gods sent cacao to the earth as an enormous blessing for humanity, as was the fire that Prometheus stole from Zeus and gave to humans.
One of the key elements of Cuisine Magic Maya is the use of locally sourced and organic ingredients. The Maya people have long relied on the bountiful resources of the region, such as various types of corn, beans, squash, chili peppers, and tropical fruits, in their cooking. These ingredients form the basis of many traditional Maya dishes and are essential in recreating the authentic flavors of the cuisine.
Maya – Albuquerque, New Mexico (CLOSED)
My precocious niece doesn’t miss a beat. Ever attentive to adult conversation, she often stumps my brother and me with her surprisingly deep and thought-provoking questions. Case in point, when she overheard me telling my brother Mario about the Mesoamerican-inspired cuisine at Maya, she asked what I have against Americans. Perplexed by her assertion, I gently asked what she was talking about. “First you said Americans are ugly (obviously remembering a discussion Mario and I once had about the “ugly American syndrome”) and now you’re calling them messy, too.” From the mouth of babes…
Her comment got me thinking about the last time we saw a great chef who wasn’t a bit on the “messy” side. No, not like the Charlie Brown character Pig Pen, but with a light dusting of flour or a splash of sauce bespattered on their white coats or aprons. Hands-on chefs–those who not only conceptualize their menus, they prepare everything themselves—don’t always embody the axiom that cleanliness is next to godliness. These do-it-all chefs are veritable whirling dervishes in the kitchen—chopping, shredding, grating, slicing, dicing, mincing, broiling, boiling, simmering, frying, sautéing, plating… It’s inevitable that a smattering of sauce or a sprinkling of crumbs will land on those immaculate whites.
Chef Dennis Apodaca and Partner Cecilia Schmider
Practicing chefs wear those little stains like edible badges of honor, emblematic of the noble profession. When Chef Dennis Apodaca stepped out from the kitchen at Maya, it made us happy to see a small chile stain on the sleeves of his jacket. It meant he was in the kitchen preparing meals for his guests. Cooking, as savvy Duke City diners know, is something Dennis does better than just about anybody else in New Mexico. Even though having been featured on the Food Network’s Diners, Drive-Ins and Dives program has made him more of a public persona, it’s in the kitchen where he’s most comfortable. It’s where he plies his craft with incomparable skill and dedication.
My friend Carlos once described Dennis as “a five-star chef in a one-star kitchen.” That’s an apt description for how Dennis has been able to coax incredible flavors at Eli’s Place (formerly Sophia’s), a timeworn, ramshackle eatery with no freezer, oven or even burners. Not surprisingly, “five-star chef” was also the term used by Cecilia Schmider in describing her partner in Maya, the downtown venture that promises to blow the lid off the Duke City dining scene. If you loved Dennis’s culinary skills at Eli’s Place, you’ll be blown away by what he’s doing in the more expansive digs at Maya.
Salsa and Chips with a Side of Guacamole
Cecilia explained that the name Maya was inspired by the bright, vibrant cuisine prepared by the dynastic Mesoamerican civilization and their descendants. Bright, vibrant and colorful are apropos terms for Maya, but so are inviting and homey. While Dennis conceptualized the menu—a fusion of New Mexican, Mexican and neo Latin cuisine–Cecilia took the reins in designing the 1,500 square-foot milieu. The restaurant environs are a perfect home for Dennis’s inspired cuisine. Surprisingly, this is Cecilia’s inaugural foray into the restaurant world, having previously worked in retail jewelry and before that as a speech pathologist.
Maya is situated on the first floor of the commodious Imperial Building on Second and Silver. You might recognize the mixed-use Imperial Building as the home of the Silver Street Market, Downtown Albuquerque’s only grocery store. Immediately next door and in partnership with Maya is The Monk’s Corner which features libations brewed at the Monastery of Christ in the Desert in Abiquiu. A reciprocal arrangement between The Monk’s Corner and Maya means guests of either may partake of both—Maya’s diners can enjoy their cuisine with libations from The Monk’s Corner and vice-versa.
Maya’s menu is hung on framed slate boards on the wall behind the counter where you place your order. It’s an uncomplicated menu devoid of the overly descriptive ingredient lists which seem to characterize contemporary menus. Weekly specials for each day of the week are listed first then appetizers. On the second slate board you’ll find ensaladas, a section called “Nuevo Mexico” which showcases culinary fare from the Land of Enchantment (prepared in the inimitable Dennis Apodaca manner, of course) and finally sides such as papas, fries and slaw. Tortas with salsa headlines the third slate board along with tacos. Three smaller slate boards are dedicated to desserts, “to warm you up,” and specials. It’s not a huge menu, but you’ll have a hard time deciding just which of the beguiling dishes to order.
2 January 2017: Long-timers among us fondly remember Dennis’s stint as chef at the long defunct Fajitaville where he got us addicted to chips and salsa so unlike those offered by New Mexican restaurants. He’s still at it. Chips and salsa are always a good bet at one of his restaurants, but you’ll want to make it a threesome with guacamole. One of the salsas is akin to a pico de gallo with fresh, chopped tomatoes, red onions and jalapeno. The other is a smoky fire-roasted salsa with a terrific flavor. Neither is especially piquant, but both are addictive. The guacamole is thick, creamy and redolent with the freshness of avocados in-season.
Guajillo-Pecan Mole Chilaquiles
2 January 2017: As we mulled what entrees to order (knowing they would all be fabulous), we asked Dennis for advice. He recommended either of the specials. Both sounded so good we couldn’t select just one. First to hit our table was a Burrito Ahogado which translates to smothered or drowned burrito. It’s unlike any burrito we’ve had at any of Dennis’s other restaurants. Though vegetarian, it’s a burrito carnivores will love, too. The burrito is engorged with collard greens and corn swimming in a spicy tomato broth with a garnish of pickled carrots and red onions and a sprinkling of cobija cheese. My Kim, who’s never been a fan of collard greens, absolutely loved these. The spicy tomato broth will tantalize your taste buds with a pleasant piquancy and nice acidity. This is one special which should be on the daily menu.
2 January 2017: Of course that could be said about the other daily special, Guajillo-Pecan Mole Chilaquiles. When Dennis makes mole, you’re well advised to order it. His mole has a profound earthiness and a discernible depth of complex flavors working together very harmoniously. The use of guajillo bespeaks of the authenticity he pursues in his cooking. Guajillo, the dried form of the mirasol chile, is a mild, slightly sweet chile with notes of berries and tea. It’s an excellent basis for mole with which he covers tortilla chips. As you enjoy the mole, you’ll find it’s been garnished with finely chopped pineapple, cobija cheese, shaved radishes and more, all of which combine to give you different flavor profiles in every bite. This mole dish is served with papitas and the best refried black beans we’ve had. This is a mole worthy of Oaxaca.
2 January 2017: While there isn’t a protein Dennis can’t make interpret into its self-actualized best, one of his favorites has long been duck. Duck enchiladas, you might recall, is one of the dishes with which he wowed Food Network glitterati Guy Fierri. When my Kim saw Duck Cubano on the Tortas menu, she couldn’t wait to see what delicious liberties Dennis would take with the traditional Cuban sandwich. True to form, the pressed sandwich was stuffed with roast beef, ham and cheese but it also had bacon and instead of yellow mustard, it was constructed with pickled mustard seeds and spicy mayo. To say it’s one of the tastiest Cubanos we’ve ever had is an understatement. There’s deliciousness in every morsel. The duck is plentiful, rich and delicious with nary a hint of sinew or excess fat. The Cubano is served with a side of housemade chips and a tangy tomatillo-avocado dressing.
5 January 2017: A former Intel colleague from Las Cruces used to chide me about being a “Norteño,” a term she used to label Hispanics who grew up in Albuquerque or north thereof. She insisted that other than me (and she thought me weird), she’d never met a Norteño who liked mole, perhaps the most Mexican of all dishes. While it’s true that very few Norteños grew up eating mole, Mexico’s legendary multi-ingredient sauce with its nuanced complexity and deep flavor profile, I was sure her contention was ill-founded and absolutely fallacious. Unfortunately aside from myself, I couldn’t think of a single born-and-bred Norteño who enjoyed mole. To this day, only a handful of my Norteño friends, all of whom have red and green chile running in their veins, admit to enjoying mole.
Kale & Collard Greens Enchiladas
While not a Norteño by ethnicity, my friend Ryan “Break the Chain” Scott grew up in the Duke City where he was weaned on red and green chile, attended Albuquerque High and counts several Norteños among his many friends. Although I knew he didn’t like mole, I thought surely he’d like Dennis’s mole. Alas, he’s more Norteño than I’d thought (an maybe I’m just a little bit weird). To his credit, he did sample a forkful of the special of the day, kale and collard greens with guajillo chile mole, and didn’t spit it outt or disparage my taste buds (which are besotted with the guajillo chile mole which manages to make even kale (never did jump on that kale bandwagon) palatable).
5 January 2017: Ryan did like the Caramelized Onion and Poblano Raja Queso, another special of the day. This is a wonderful departure from the de rigueur con queso served in many New Mexican restaurants. It has a perfect degree of meltedness. It scoops easily and there are no foot-long cheese strings to get passed before you can eat it. The chips are thick, crispy and have a just-right amount of salt. This would make an excellent party dip.
Fried Snapper and Fried Broccoli on Sweet Corn Rice with Mole
7 September 2017: The genius of Dennis Apodaca is such that he can coax deliciousness out of ingredient combinations perhaps no one else would consider. Inventiveness has always been one of the many traits he’s always exemplified. So, when you see something on the Maya menu that doesn’t immediately whet your appetite, try it anyway. You might happen upon a surprisingly wonderful hodgepodge of ingredients that work very well together. Such was the case when my friend Bill Resnik and I enjoyed yet another Apodaca original: fried snapper and fried broccoli on sweet corn rice with mole lightly sprinkled with cotija cheese. Though my preference would be for enough of Dennis’s mole in which to to swim, he served just enough of the enchanting elixir to allow the other ingredients to display their own deliciousness. The fried snapper and fried broccoli are coated in a light batter and are perfectly prepared, the broccoli a crisp al dente. The sweet corn rice would be a star on its own.
7 September 2017: When two fellow gastronomes whose opinions on food I trus, st explicitly rave about Maya’s Wagyu beef green chili (SIC) cheeseburger, the question isn’t “when are you going to try it?,” but “why haven’t you tried it already?” First, the sage epicure Sarita listed it as one of the best dishes she enjoyed in 2016. Then Larry McGoldrick, the professor with the perspicacious palate, ranked it sixth best among New Mexico’s green chile cheeseburgers. In all honesty, wagyu beef burgers have never done much for me, but that’s probably because it takes a chef of Dennis’s caliber to coax optimum deliciousness out of the mouth-coating unctuousness and nearly obscene richness of this beef. Prepared to your exacting degree of doneness and served virtually naked save for white Cheddar and green chile, this is a magnificent burger which emphasizes all the delicious qualities of beef paired with a flavorful (but not piquant) chile. There’s no mustard, tomatoes, onions or other miscellany to impede your enjoyment. If you love beef, you’ll love this burger.
Wagyu Beef Green Chili (SIC) Cheeseburger
2 January 2017: There are only four desserts on the menu, all of which would tempt Job. My Kim, who’s got the sweet tooth in the family (which stands to reason considering she’s so much sweeter than me) wanted the cinnamon doughnuts which are served with a chocolate ganache and a crushed cherry compote. Because the ganache wasn’t ready, we were given cajeta (sweetened caramelized goat’s milk caramel) instead. What a great stroke of fortune! The cajeta proved magnificent, absolutely delicious with the slight sour component found in goat’s milk complementing the sweetness of the caramel. The cherry compote provided a tangy component which cut the sweetness of the doughnuts. In all, this is an excellent dessert.
5 January 2017: Maya is open seven days a week. From Monday through Saturday doors open at 11AM and close at 10PM. Featured fare on Sundays (10AM – 2PM) is brunch, long a staple of Eli’s Place…and if you’ve frequented Dennis’s flagship restaurant, your mouth is probably salivating at the prospect of pancakes. No one in New Mexico makes pancakes quite as good as Dennis’s masterpiece orbs. Whether it’s blue corn, lemon-ricotta or pumpkin, he’s a true griddle master. It surprised me to hear that in the three months Maya has been open, only a couple orders of pancakes have sold. Dennis will soon be introducing Dutch Boy-style pancakes (though they’ll have a more apropos name). The sample he gave us was terrific with a sprinkling of confectioner’s sugar and a tangy cherry compote on top.
Cinnamon Doughnut with Cherry and Cajeta
Our inaugural visit transpired on a national holiday when only one other couple was at the restaurant at the time. As they walked out, Gil and Julia Clarke introduced themselves, indicating they are long-time readers of Gil’s Thrilling… They were as nice as could be. Gil kidded that one of the drawbacks of me getting to be well known is having to eat cold food. Meeting readers has always been a huge—and humbling—privilege for me. It is a thrill to hear from you—whether it be in public at a restaurant or through your comments on this blog.
The next time you visit Maya, check Dennis’s whites for the chef’s badge of honor and relish the opportunity to enjoy the magic and creativity of one of New Mexico’s very best hands-on chefs. Maya is a find!
Maya
205 Silver, S.W., Unit F
Albuquerque, New Mexico
LATEST VISIT: 7 September 2017
1st VISIT: 2 January 2016
# OF VISITS: 3
RATING: 24
COST: $$
BEST BET: Guajillo-Pecan Mole Chilaquiles, Cinnamon Doughnuts, Chips and Salsa, Guacamole, Duck Cubano Torta, Burrito Ahogado, Caramelized Onion and Poblano Raja Queso, Kale & Collard Greens Enchiladas, Wagyu Green Chili Cheeseburger
Afterward, Quetzalcoatl made a mess of his drunkenness and when people reproached him, he decided to go into self-exile. However, he promised that he would return someday.
Another aspect that sets Cuisine Magic Maya apart is the emphasis on artistry and presentation. Maya cuisine is known for its vibrant colors, intricate designs, and beautiful plating techniques. Chefs and culinary artists specializing in this concept strive to create visually stunning dishes that not only taste amazing but also look like works of art. Cuisine Magic Maya also pays homage to the ancient Maya cooking methods, such as the use of a comal (a flat traditional griddle) for cooking tortillas and the preparation of dishes using the traditional stone mortar and pestle. These techniques add depth and authenticity to the dishes, preserving the traditional cooking methods that have been passed down through generations. Overall, Cuisine Magic Maya is a celebration of the rich culinary heritage of the Maya civilization. It showcases the unique flavors, ingredients, and cooking techniques that have shaped Maya cuisine over centuries. By blending tradition with innovation, this concept aims to bring the magic of Maya cuisine to the modern palate, offering a dining experience that is both delightful and inspiring..
Reviews for "From Farm to Plate: the Maya Sustainable Food Movement"
1. Sarah - 2 stars - I was really disappointed with my experience at Cuisine Magic Maya. The food was bland and lacking in flavor. The service was also slow and the staff seemed uninterested in catering to their customers. Overall, I did not enjoy my meal and would not recommend this restaurant.
2. John - 1 star - I had a terrible experience at Cuisine Magic Maya. The food was overpriced for the quality that was provided. The portions were small and the taste was mediocre at best. On top of that, the service was extremely slow and the staff seemed unorganized. I would not go back to this restaurant and would advise others to steer clear as well.
3. Emily - 2 stars - Cuisine Magic Maya did not live up to my expectations. The food was average and lacked the authentic flavors I was hoping for. The restaurant itself felt cramped and noisy, making it difficult to have a relaxed meal. The service was also lacking, with long waits for drinks and a general lack of attentiveness from the staff. I would not go out of my way to eat here again.
4. Tom - 2 stars - I have to say that Cuisine Magic Maya was a letdown for me. The menu lacked variety, with limited options for vegetarians like myself. The food that I did order was nothing out of the ordinary and didn't leave a lasting impression. On top of that, the service was slow and the staff seemed uninterested in providing a pleasant dining experience. Overall, I was not impressed and would not choose to dine here again.