Mexican chefs make tortillas flat and sturdy in order to transport fresh ingredients to mouths and poetry scrawled in guacamole to secret lovers. Enjoy authentically amorous eats with today's Groupon to Chichen Itza Restaurant. Choose from the following options:
- For $14, you get one appetizer or soup, two entrees, and, if redeemed after 3 p.m., two non-alcoholic beverages (up to a $34.97 value).
- For $29, you get one appetizer or soup, four entrees, and, if redeemed after 3 p.m., four non-alcoholic beverages (up to a $63.95 value).
- For $50, you get 30 tacos and 15 non-alcoholic beverages for a party of up to 15 people (up to a $127.35 value).
Chichen Itza's master chef, Gilberto Cetina, crafts a menu of authentic Yucatecan eats, earning attention from local sources, such as the Los Angeles Downtown News. Combining authentic flavors from Mexican, Mayan, and Lebanese cultures, the kibi appetizer (a $4.99 value) blends ground beef and cracked wheat with mint and local spices, producing a patty of golden-brown radiance, accepted in lieu of cash in most Yucatecan vending machines. The glowing embers of mesquite charcoal gift heat and flavor to thin slices of pork loin in the poc chuc (a $9.50 value), and dual basa fillets sizzle beneath lime juice and achiote in the tikin-xic (a $9.99 value). Meanwhile, the tacos de pescado (a $4.99 value) envelop buttery fried fish and creamy tartar sauce, spicing them up with pico de gallo and saucy stories about salsa verde's troublesome youth. Finally, wash down eats with sips of horchata (a $1.75 value) or café maya ($1.29).
Chichen Itza Restaurant
Before you die, you must eat one of Chichen Itza Restaurant’s panuchos. At least that’s the opinion of LA Weekly food critic Jonathan Gold, who included the appetizer on his list of 99 essential L.A. eats. The turkey-stuffed corn tortillas kick off chef Gilberto Cetina's menu, which contains original recipes as well as Mayan, Spanish, and Lebanese dishes traditionally found in Cetina's native Yucatan. Among the selection of mesquite-grilled entrees is the cochinita pibil, a pork dish that Gilberto marinates with sour orange juice and spices before cooking it in banana leaves. The dish's “succulent, aromatic, tender, irresistible pork” is so sought after that Gilberto makes up to 60 pounds a day, according to the Los Angeles Times.
Chichen Itza is located inside Mercado La Paloma, an upscale food court whose restaurants, bakery, and juice bar have attracted attention from local press. Patrons approach the restaurant’s counter to order their meal and then wait at linen-dressed tables for servers to present their selected dishes.