Chichen Itza Restaurant MenuMexican | Downtown Main Menu
crispy fried corn tortilla, split and filled with black bean puree, topped with lettuce, shredded turkey, pickled red onions, and a slice of avocado
brought to the yucatan by lebanese immigrants over a century ago, these ground beef and cracked wheat patties are seasoned with mint and spices, fried golden brown and served with yucatecan pickled red onions.
five mini crispy taquitos (nothing inside) served with a light tomato sauce and a springling of "queso de bola" aged baby edam cheese.
fluffy corn tortilla, topped with lettuce, shredded turkey, pickled red onions, tomatoes and a slice of avocado
basa fish marinated in lime juice with tomato, onion & cilantro.
roasted tomato, pumpkin seed & chive dip served with tortilla chips.
light turkey broth, cabbage, pickled red onions, and shredded turkey. crispy tortilla chips on the side.
light turkey broth scented with a Yucatan variety of citrus called "Lima", shredded turkey and crunchy tortilla strips.
our succulent achiote marinated slow roasted pork & pickled onions.
charbroiled chicken, black bean, lettuce, tomato, roasted onions.
charbroiled pork, black bean, lettuce, tomato, roasted onions.
succulent pork marinated with achiote, sour orange juice, and spices, cooked in banana leaves, topped with pickled red onions served with sauteed black beans, rice and steamy tortillas.
thin slices of pork shoulder, cooked over mesquite charcoal, marinated with sour orange juice served with roasted red onion, roasted tomato sauce, avocado, black bean puree, corn tortillas and house made "longaniza" chorizo.
juicy bone-in chicken legs marinated with achiote, sour orange juice and spices, cooked in banana leaves, and topped with pickled red onions, served with sauteed black beans, confetti rice, and steamy tortillas.
boneless chicken legs, cooked over mesquite charcoal, marinated with achiote and sour orange juice served with fried plaintains, roasted red onions, rice and black beans. (chicken breast available $1 extra)
two fried eggs perched on a crispy corn tortilla spread with black bean puree; a scattering of diced ham, cheddar cheese, and peas served with a light tomato sauce and fried plantains.
four rolled corn tortillas moistened with ground roasted pumpkin seed and epazote sauce, stuffed with hard boiled egg and topped with tomato sauce.
thinly pounded angus new york strip steak (6 oz.), carmelized onions, rice, black bean puree, fried potato slices, fried plantain & corn tortillas.
two 4 oz. center cut basa filets marinated with lime juice and achiote, served on top of rice with a citrus jicama salad on the side.
Edam cheese stuffed with ground pork, capers & olives, served with "kol blanco" -white sauce- and steamy tortillas
our succulent achiote-marinated pork shredded and topped with red pickled onions served on steamy tortillas.
charbroiled achiote-marinated chicken, black bean puree, lettuce, charred onions, and chunky fire roasted tomato sauce served on steamy tortillas.
fried pork cracklings, pico de gallo & diced avocado.
marinated slices of pork, black bean puree, lettuce, charred red onions, and chunky fire roasted tomato sauce served on steamy tortillas.
breaded and fried fish, tartar sauce, cabbage & pico de gallo.
finely milled corn masa, steamed in a banana leaf makes this tamale exceptionally moist and soft. filled with achiote-seasoned chicken.
very thin tamale filled with achiote seasoned chicken, pork or vegetables and steamed in a banana leaf.
filled with achiote seasoned chicken, hard-cooked eggs, sliced tomatoes, and epazote. this tamale is baked instead of steamed, taking on a crunchy texture.
a rolled tamale filled with a pinwheel of chaya, roasted pumpkin seeds, hard-cooked eggs, steamed in a banana leaf served with a light tomato sauce.
yucatan style potato salad with carrots, green peas, mayonnaise, black pepper and mild jalapeno pepper.
home style rice cooked with onion & garlic.
citrus jicama salad. orange, mandarin orange and diced jicama tossed with cilantro, lime juice and crushed cayenne pepper over mixed greens.
slices of papaya cooked in a light syrup.
dense vanilla flan with traditional caramel sauce.
thick sliced toasted bread cooked in cinnamon-raisin syrup.
fried plantain with cream.
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