Maya Cebu's Newest

CEBU, Philippines – Hot on the heels of their success with abacá boutique resort + restaurant, restaurateurs Anna and Jason Hyatt have opened their second restaurant, Maya. Combining the simplicity of authentic Mexican recipes with fresh, high quality ingredients, Maya offers unparalleled, delectable Mexican cuisine in a charming, contemporary setting.

Working closely with Jason to adopt traditional recipes, abaca restaurant executive chef and California native Aimee Tran has recreated authentic dishes from her extensive travels throughout México. Maya’s menu features complex flavor combinations, traditional preparations and fresh local ingredients, such as naturally raised pork and organic produce from Mr. Hans Klepp of Euroveg and locally grown Boer goats from Mandaue. Dishes such as the COCHINITA PIBIL marinated and roasted organic pork with annatto, orange and oregano in banana leaves and CABRITO EN SALSA slow roasted baby goat with chilies and tomatoes are just two of the many dishes exemplifying Maya’s mix of tradition with high-quality, locally-grown ingredients.

Among the especialies (“house specialties”) at the heart of the Maya menu are the amazing tacos, whose handmade tortilla shells are made with 100 percent white corn masa, filled with a variety of authentic fillings. Many of Maya’s dishes are served in a small plate format to allow diners to sample the unusual combinations of textures and flavors found in these homemade dishes, and are priced between P125 and P540.

Maya’s signature beverage is their tantalizing margarita, featuring three simple ingredients; 100% blue agave tequila, organic agave syrup, and fresh local kalamansi, offered by the glass or pitcher. Tequila is the central focus of the bar service boasting a selection of over 85 of the best Blanco, Reposado, Anejo and Extra Anejo tequilas, most of which are not available anywhere else in the country and offers sipping shots ranging in price from P130 to P9950.

Originally from the United States, Jason first developed the concept for Maya after longing to find a restaurant in Cebu that served the authentic dishes he had while working as a chef in México City and Los Angeles. “Classic Mexican cuisine is a true blending of rich flavors, textures and traditions, from ancient Aztec and Mayan foods like chilies and corn, to Spanish contributions such as dried fruit, nuts, wines and cheeses,” explains Jason. “Maya isn’t attempting to create a new, trendy style. It is simply introducing the Cebuano palate to the richness and complexity of authentic Mexican cuisine, a style many local diners may be unfamiliar with.”

The Hyatts, along with their partners, designed the restaurant to evoke the look and feel of a modern yet masculine venue, getting much of their inspiration from trips to Mexico and Spain. The ground floor and outside seating areas are the more traditional restaurant settings while the second floor has a lounge feeling with a long antique solid wood bar and artisan crafted communal table to appreciate the many 100% blue agave tequilas on offer. The space is a blend of local furnishings such as traditional adobe stone and wrought ironwork furnishings from Mactan, and handmade Mexican glass light fixtures and tequila glasses, made by Mexican glass artist Arjan Los.

Maya is located at CROSSROADS, on Banilad Road, in the former Big Mao restaurant.

It is open for all day dining from 11:30am with a daily margarita happy hour from 5-8pm. Reservations are required for parties of 10 persons or more. Otherwise service is on a first come first served basis only. The upstairs tequila lounge is available for private parties.

For inquiries, call 032.238.9552 or 032.238.9618 or visit www.mayacebu.com.