Yaxché

Frommer's Review

The menu here makes use of many native foods and spices to present a more elaborate regional cooking than the usual offerings at Yucatecan restaurants -- and it was about time for someone to show a little creativity with such an interesting palette of tastes. Excellent examples are a cream of chaya (a native leafy vegetable), and an xcatic chile stuffed with cochinita pibil. I also like the classic Mexican-style fruit salad with lime juice and dried powdered chile. There are several seafood dishes; the ones I had were fresh and well prepared.

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