{"id":441,"date":"2008-08-30T20:35:16","date_gmt":"2008-08-31T02:35:16","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=441"},"modified":"2018-07-22T11:00:27","modified_gmt":"2018-07-22T17:00:27","slug":"los-mayas-santa-fe-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=441","title":{"rendered":"Los Mayas – Santa Fe, New Mexico"},"content":{"rendered":"
\n
\"Los
Los Mayas in Santa Fe, New Mexico<\/span><\/figcaption><\/figure>\n

Diego de Landa Calder\u00f3n, the former Bishop of\u00a0Yucat\u00e1n, is a dichotomous figure in\u00a0the history of the new world.\u00a0 On one hand, he is recognized as an invaluable source of information on pre-Columbian Mayan civilizations, but on the other, he was directly responsible for destroying much of that civilization’s history, literature and traditions. <\/span><\/p>\n

Given the responsibility of converting the indigenous Maya\u00a0to Roman\u00a0Catholicism, he instituted an Inquisition that ultimately ended with the notorious auto de f\u00e9, a ritual of public penance for condemned heretics.\u00a0 Mayas who continued to practice “idol worship” after having been “converted” to Catholicism were the recipients of\u00a0this\u00a0torturous rite.\u00a0\u00a0During one ceremony, he also burned more than 5,000 Maya cult images and a significant\u00a0number of Maya codices which would\u00a0have filled in many blanks as to Maya history and culture. <\/span><\/p>\n

\"Los
Los Mayas on a balmy summer day<\/span><\/figcaption><\/figure>\n

In 1566 upon his return to Spain, Landa authored a book in which he catalogued the Maya language, culture, religion and system of writing.\u00a0 From his writings, we now know just how much the ancient Maya diet contributed to our own modern foodstuffs.\u00a0 While some of the foods of the Maya (and frankly of their modern-day descendants) are unfamiliar to many Americans, other foods are commonplace at the supermarket.\u00a0 These include tomatoes, sweet potatoes, avocados and guavas as well as such familiar and treasured New Mexican\u00a0foods\u00a0and seasonings as chili peppers, chocolate and vanilla beans. <\/span><\/p>\n

Fish and fowl were also a significant portion of the Maya diet.\u00a0\u00a0Landa’s writings tell us the Maya was a considerate hunter, killing only what he needed from\u00a0among\u00a0the plentiful deer herds, wild turkeys, wild boar, rabbits and even iguana and armadillo.\u00a0 Beekeeping and the production of honey were important staples of Mesoamerican life.<\/span><\/p>\n

\"Salsa
Salsa and chips<\/span><\/figcaption><\/figure>\n

Among the Maya staples, both as a food and in cultural and ritual ceremony, was maize which was used to construct tortillas and tamales.\u00a0 Just imagine, the Maya had all the ingredients needed to craft some of New Mexico’s favorite dishes.<\/span><\/p>\n

In Santa Fe, New Mexico, the foods of the Maya and their descendants can still be obtained at a restaurant named for this great civilization.\u00a0 Los Mayas restaurant on Water Street honors the culture and traditions of the Maya people in a modern venue renown for its lively and spirited ambiance and excellent Mexican and New Mexican food.\u00a0 Los Mayas is located within the walls of an adobe home built in 1929 by Don Timoteo and Dona Sofia Cordova.\u00a0 Within easy walking distance of the historic Santa Fe Plaza, it is a popular dining destination where customers can relax to the melodic stylings of musicians descended from the great Maya.<\/span><\/p>\n

From the gated Taos blue entrance\u00a0a red brick path will take you either to the restaurant’s spacious\u00a0front dining room or\u00a0the covered patio, a popular summertime favorite.\u00a0 The mauve-hued walls of the\u00a0front dining room are festooned with eclectic and colorful art depicting life in Mexico while the tiled floors give it a majestic feel.\u00a0 This dining room is a cozy,\u00a0comfortable setting designed to enhance your dining experience.\u00a0 There are two additional indoor dining rooms in which fires crackle in winter from stylish fireplaces.<\/span><\/p>\n

You’ll gain entrance to the patio\u00a0through an arched passage at the end of the brick path.\u00a0 On a busy night, the length and breadth of the pathway might just be wall-to-wall people as hungry throngs queue up to dine.\u00a0 Coyote walls backdrop much of the patio which provides roofing, shelter and shade to diners.\u00a0 In the summer, a place at the patio beats the artifice of air-conditioned indoor climate.\u00a0 The restaurant’s sound system pipes the music emanating from the stage enhances the intimate ambiance. <\/span><\/p>\n

Service is first-rate.\u00a0 Peripatetic owner Fernando Antillas is an outgoing sort,\u00a0back-slapping gentlemen diners and hugging the women.\u00a0 He is as friendly and engaging as any restauteur and is equally at home speaking English as he is his native Spanish. <\/span><\/p>\n

\"Chiles
Chiles Rellenos en Nogada<\/span><\/figcaption><\/figure>\n

Not only is the spirit of Old Mexico present in the restaurant, so are many of its diverse cuisine offerings.\u00a0 The menu is actually a compendium of New Mexican and Mexican recipes, particularly from the central state of Puebla.\u00a0 There are also significant Oaxacan influences in evidence on that varied and interesting menu.\u00a0 It’s unlike the menu you’ll find at most Mexican restauants in the Land of Enchantment. <\/span><\/p>\n

Within minutes after you’re seated, a bowl of rich, red salsa and a basket of crisp, fresh chips are delivered to your table.\u00a0 The salsa has the flavor of fire-roasted tomatoes, garlic, Mexican oregano and fiery chili peppers for that essential incendiary touch.\u00a0 It rates about medium on the piquancy scale though many tourists would argue that it’s got the potency of a flame-thrower. <\/span><\/p>\n

\"Ribeye
Ribeye with a chile relleno<\/span><\/figcaption><\/figure>\n

One of the dishes for which the state of Puebla is best known is a restaurant specialty.\u00a0 That would be Chiles Rellenos en Nogada<\/em>, traditionally a Christmas dish which Santa Feans can enjoy year-round.\u00a0 It’s an interesting dish whose component ingredients vary depending on who prepares it. <\/span><\/p>\n

Los Mayas rendition starts off with a poblano pepper engorged with ground beef, chopped fruit and walnuts covered in a rich, sweet sauce made from molasses, cream and just a whisper of brandy.\u00a0 For contrast, it is sprinkled with pomegranate seeds.\u00a0 The restaurant offers this decadent treat as an appetizer, its most expensive.\u00a0 It’s an appetizer we first shared at Los Mayas with new friends Sue and Skip Munoz during our inaugural visit and it’s an appetizer we’ll always order.\u00a0 It’s one of the very best renditions of this Pueblan dishes we’ve ever had.<\/span><\/p>\n

\"\"
Pork Carnitas<\/span><\/figcaption><\/figure>\n

The menu categorizes entrees into three categories: Northern New Mexican, Old Mexico and Seafood\/Vegetarian.\u00a0 It’s an ambitious menu with something for every discerning diner.\u00a0 The New Mexican cuisine is purported to be\u00a0“Santa Fe style,” an audacious claim we last saw at a New Mexican restaurant in Springerville, Arizona.\u00a0 This menu includes such traditional northern New Mexican favorites as calabasitas, blue corn enchiladas and stuffed sopaipillas.<\/span><\/p>\n

Old Mexico offerings come from recipes which have been in the Antillas family for three generations, but some of whose genesis is contemporaneous with the Maya for whom the restaurant is named.\u00a0\u00a0Most entrees are accompanied with mashed\u00a0pinto\u00a0beans topped with melted cheese and rice sculpted into a round mound of flavor. <\/span><\/p>\n

\"Flan\"<\/span><\/p>\n

One of the Old Mexico menu favorites\u00a0is the Filete de Res<\/em> (pictured above), a ten-ounce\u00a0charcoal-grilled ribeye served with one chile relleno.\u00a0 The steak is about half an inch thick, but every bit of that is flavor-rich, imbued with just a hint of charcoal smokiness.\u00a0 It is as tender as my heart with nary any excess fat or sinew.\u00a0 The chile relleno proves an interesting contrast to the dessert-sweet Chile Relleno en Nogada.\u00a0 With piquancy just above that of a bell pepper, it relies on the cheese with which it is engorged and the tomato chile sauce which tops it for flavor.\u00a0 They do their jobs well, buoying the pepper flavor of the poblano perfectly. <\/span><\/p>\n

Another entree from the Old Mexico section of the menu\u00a0is among the very best of its genre we’ve had at any restaurant in New Mexico.\u00a0 That would be the pork carnitas<\/em>, shredded pork marinated overnight.\u00a0 Tender is a vast understatement for the well-seasoned pork served in a cast iron skillet with green onions and roasted red peppers.\u00a0 This very flavorful entree is served with flour tortillas which you can use as “Mexican spoons” or to craft delicious pork tacos.\u00a0 The sizzling cast iron pan includes enough pork for left-overs, and if possible, the subtly delicious flavors are even deeper and more wonderful the following day. <\/span><\/p>\n

For dessert, you’ve got to have Los Mayas specialty, flan<\/em> topped with a housemade whipped cream on a pool of caramel sauce.\u00a0\u00a0The caramel sauce has none of the cloying qualities of the caramel you might heap on ice cream.\u00a0 It’s an adult, semi-sweet caramel that complements the flan like a marriage made in heaven.\u00a0\u00a0 The flan itself is dense and decadent yet remarkably light like custard and as delicious as any flan you’ll find anywhere in the state. <\/span><\/p>\n

Los Mayas is a long-time Santa Fe favorite for good reason, but thanks in large part to its proximity to the Plaza, it’s frequented by wandering tourists who may not understand the queuing protocol or what to order.\u00a0 What they do understand is that the aromas emanating from its kitchen are irresistable and like a siren’s song, they’ve got to respond to their call.<\/span><\/p>\n

Los Mayas<\/strong><\/span>
\n409 West Water Street
\nSanta Fe, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 30 August 2008
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: 21
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>: Chile Relleno en Nogada, Salsa and Chips, Carnitas<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Diego de Landa Calder\u00f3n, the former Bishop of\u00a0Yucat\u00e1n, is a dichotomous figure in\u00a0the history of the new world.\u00a0 On one hand, he is recognized as an invaluable source of information on pre-Columbian Mayan civilizations, but on the other, he was directly responsible for destroying much of that civilization’s history, literature and traditions. Given the responsibility of converting the indigenous Maya\u00a0to Roman\u00a0Catholicism, he instituted an Inquisition that ultimately ended with the notorious auto de f\u00e9, a ritual of public penance for condemned heretics.\u00a0 Mayas who continued to practice “idol worship” after having been “converted” to Catholicism were the recipients of\u00a0this\u00a0torturous rite.\u00a0\u00a0During one ceremony, he also burned more than 5,000 Maya cult images and a significant\u00a0number of Maya codices which would\u00a0have filled…<\/p>\n","protected":false},"author":1,"featured_media":48704,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[582,262,57,142],"tags":[],"class_list":["post-441","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-closed-in-2011","category-closed","category-mexican","category-santa-fe"],"yoast_head":"\nLos Mayas - Santa Fe, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=441\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Los Mayas - Santa Fe, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Diego de Landa Calder\u00f3n, the former Bishop of\u00a0Yucat\u00e1n, is a dichotomous figure in\u00a0the history of the new world.\u00a0 On one hand, he is recognized as an invaluable source of information on pre-Columbian Mayan civilizations, but on the other, he was directly responsible for destroying much of that civilization’s history, literature and traditions. Given the responsibility of converting the indigenous Maya\u00a0to Roman\u00a0Catholicism, he instituted an Inquisition that ultimately ended with the notorious auto de f\u00e9, a ritual of public penance for condemned heretics.\u00a0 Mayas who continued to practice “idol worship” after having been “converted” to Catholicism were the recipients of\u00a0this\u00a0torturous rite.\u00a0\u00a0During one ceremony, he also burned more than 5,000 Maya cult images and a significant\u00a0number of Maya codices which would\u00a0have filled…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=441\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2008-08-31T02:35:16+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-07-22T17:00:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2008\/08\/Mayas02.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"506\" \/>\n\t<meta property=\"og:image:height\" content=\"380\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=441#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=441\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Los Mayas – Santa Fe, New Mexico\",\"datePublished\":\"2008-08-31T02:35:16+00:00\",\"dateModified\":\"2018-07-22T17:00:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=441\"},\"wordCount\":1530,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=441#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2008\\\/08\\\/Mayas02.jpg\",\"articleSection\":[\"Closed in 2011\",\"Gone But Not Forgotten\",\"Mexican\",\"Santa Fe\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=441#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=441\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=441\",\"name\":\"Los Mayas - 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