“We support our employees by providing predictable and consistent work schedules, and we encourage local food entrepreneurs by functioning as an ideal testing ground for emerging sustainable or local products. We are a small restaurant, so meeting our demand is manageable for many small or new operations, such as local coffee, biodegradable takeout containers, and Kentucky silver carp. Our most recent connection has been to a new company that imports heirloom corn from Oaxaca, Mexico.”

Tok-sel lima beans roasted with ground pumpkin seeds; salbutes: a Yucatán-style taco; huevos motuleños: fried tortilla with chorizo, fried plantains, and queso fresco.

The beloved Mayan Cafe is especially attentive to dietary restrictions and health concerns, creating sauces without garlic and onions and swapping out whipping cream for coconut milk to make its menu more accessible. Whatever your dietary restrictions, there’s bound to be something for you at this eclectic restaurant.

“Long before eating local was a hashtag, Chef Bruce Ucán was simply cooking food in the way he knew best – calling on his Mayan heritage as a platform for displaying the bounty of the land that surrounded him.” –Dana McMahan, Courier Journal