Place Category: Caribbean, Latin American, Outside Dining, Private Dining, and Weekend BrunchPlace Tags: Chef Owned and Operated and Dog Friendly Patio
Mayas Restaurant is a captivating Latin dining experience with exciting social rhythms. We feature the cuisines of multiple countries of Latin American, but rather than simply transferring dishes we pay compliment to the ingredients that are natural to Latin America. Our food is prepared from scratch using classic and modern techniques but always remembering the aromas and flavors of our mother’s and grandmother’s kitchen. We invite you to choose your own escapade by selecting from our Plantains, Ceviches, Empanadas, Curries, Steaks, and Small Plates for a multi-course dining experience.
Serving Brunch Saturday and Sunday
Mayas - New Orleans Menu Updated 7/4/2023
menu and prices subject to changeCEVICHES
Ceviche Dorado 17
Mahi, onions, tomato, jalapeño, cilantro, jicama, avocado, lime and piri. Served with corn chips.
My New ChoiceTuna Tartar 17
Ahi tuna, lime juice, soy sauce, pico de gallo, fresh avocado, mango and sesame seeds. Server with corn tortillas.
My New ChoiceCrab And Shrimp 16
Jumbo lump crab meat, shrimp, mango salsa, soy sauce and piri.Ceviche de Mercado 19
Fish and Crispy Calamari. Slices of fresh Mahi and Tilapia marinated lightly in lime juice and seasoned with Peruvian Limo chili, garnished with fried calamari. Served with corn and four chips.
EMPANADAS
Beef 12
House ground tenderloin, olives and potatoes.Chicken 12
Green olives, raisins, carrots and sofrito.Beans And Chorizo 12
Black beans, and Central American chorizo.Spinach 12
Baby spinach, queso fresco, roasted garlic, onions, roasted red peppers with rocoto sauce.
SOUPS
Vuelve A La Vida 17
Seafood lime coconut broth with shrimp, clams, mussels, tilapia, tomato, red onions, potato, carrots, piri and cilantro. Served with Jasmine rice and tortillas.Sopa Azteca 12
Tortilla soup. Tortilla angel hair, avocado, queso fresco, red onions, cilantro and lime. Topped with smoky chipotle and tomato broth.Soup Of The Day 7
Chef choice of soup.
SALADS
House Salad 12
Organic mix greens, cotija cheese, sauteed asparagus, onions, peppers, mushrooms, tortilla hair and cilantro dressing.
Skirt Steak 7
Chicken 7
Tilapia 7
Grilled Eggplant 7Crab Caprichosa 17
Jumbo lump crab-meat, avocado, tomato, fresh mozzarella, basil, and jalapeno balsamic dressing drizzled with balsamic reduction.Tuna 16
Fresh ahi tuna, avocado, pico de gallo and roasted sesame seeds. Asian dressing over grilled vegetables.Mahi And Vegetables 17
Grilled mahi and fresh grilled vegetables. Pico de gallo and balsamic reduction.
APPETIZERS
Seafood Tostones 16
Crispy fried green plantains topped with shrimp and lump crab meat in a coconut sazon sauce, Drizzled with savory soy sauce.Tostones Or Sweet Plantainc 9
Crispy fried green plantains or sliced ripe plantains. Served with sauces.Guacamole 12
Make per order using the finest ingredients. Served with flour and corn chips.Seafood Guacamole 17
Grilled shrimp and Crab meat.Tiritas 16
Lightly breaded fresh calamari, mixed with pico de gallo, lemons slices, black pepper and sea salt. Served with mango piri sauce.Cuban Egg Rolls (2) 7 (4) 13
2 or 4 egg rolls. Cuban roasted pork, smoked ham, cheese and pickles. Served with piri piri mustard sauce.Quesadilla Con Rajas 12
Monterrey, cheddar, and mozzarella cheese, sauteed poblano peppers and sweet onions. Topped with house sauce, queso fresco and pico de gallo.
Pork 7 Chicken 7 Shrimp 8 Steak 9Bacon Maduros 12
Sweet plantains wrapped with apple-wood smoked bacon. Served over mantequilla and topped with pico de gallo.Ranchero Eggplant 12
Lightly breaded fresh eggplant in cornmeal topped with ranchero sauce and Parmesan cheese.Tamal Criollo 9
Cuban tamale. Stone ground corn topped with roasted pork or sauteed mushrooms and onions. Escabeche onions and mango sauce wrapped in corn husk .
Pork
Mushroom and OnionsFried Elote Loco 10
Breaded fresh corn on the cob. topped with cotija, house sauce and tajin.Sesame Softshell Crab 14
Fried roasted sesame seeds softshell crab over mix greens, pico de gallo. Topped with mango sauce and savory soy sauce.
A LA CARTE
This is a section of your menu, customize it any way you want.Cuban Steak 26
Skirt streak, sautéed onions, ranchero black beans, jasmine rice. Served with sweet plantains and yuca frita.Churrasco 27
Skirt steak topped with chimichurri criollo, topped with fried eggs over a bed of mashed yuca. Served with jasmine rice and ranchero beans.Ropa Vieja 25
Shredded brisket braised in garlic, onions, spices and tomato sauce, over jasmine rice, ranchero beans, topped with sautéed onions and sweet peppers. Served with sweet plantains and yuca frita.A Caballo
Grilled steak over sautéed fries in a tomatoes, onions and savory mango sauce. Topped with fried eggs, served with jasmine rice and sweet plantains.
Skirt Steak 27
Ribeye 33Pavellon Venezolano 27
Shredded brisket, ranchero beans, jasmine rice, fried eggs, sweet plantains, avocado and arepas.Guajillo Ribeye
Guajillo adobo shrimp, mashed potatoes, and cabrales blue cheese sauce.
Mahi 28
Ribeye 33Monterrey
Sautéed baby spinach, pico de gallo, Monterrey cheese topped with ranchero sauce. Served over blue cheese mashed potatoes.
Chicken 23
Mahi 25Chilean Seabass 40
Roasted Chilean seabass, baked mashed potatoes, sautéed creamy baby spinach, pan seared scallops, lump crab meat and grilled shrimp drizzled with balsamic reduction.Dorado 28
Grilled or fried Mahi topped with jumbo shrimp in a Thai-Jamaican yellow or red curry coconut sauce. Served over jasmine rice.
Red Curry ( Spicy)
Yellow Curry (Mild)Shrimp Or Chicken Curry 25
Gulf coast jumbo shrimp mix with onions and sweet peppers in a Thai-Jamaican yellow or red coconut sauce. Served over Jasmine rice.
Red Curry ( Spicy)
Yellow Curry (Mild)Brazilian Moqueca Mixta
Northern Brazil dish. fresh tomatoes, onions, garlic, cilantro, lime juice, piri and coconut milk sauce. Server with with jasmine rice or bread. Choice of: Scallops, Mahi, shrimp or mixed.
Scallops 32
Mahi 28
Shrimp 28
Mixta 30Paella Valenciana for 1 22
Shrimp, green mussels, clams, calamari, spinach chorizo, chicken, olives, onions, peppers, and capers with saffron rice.Steak Guajillo 30
Grilled Ribeye Steak, guajillo adobo shrimp, mashed potatoes, and cabrales blue cheese sauce.Paella Valenciana For 2-4 People 40
Valencia style paella with a combination shrimp, green mussels, clams, calamari, chorizo, chicken with saffron rice.Vegetarian Paella
Combination of baby corn, palmitos, artichokes hearts,asparagus, olives, capers, onions, peppers with safron rice.
Paella for 1 18
Paella for 2 35Enchiladas Verdes 18
Four chicken or pork enchiladas topped with mozzarella, moterrery jack, cotija cheese, salsa verde and pico de gallo.
chicken
porkMushroom And Onions Enchiladas 18
Four enchiladas topped mozzarella, cheddar, monterey jack, cotija cheese and pico de gallo.Lechon Roasted Pork 22
Slow roasted pork marinated over night, ranchero beans, and jasmine rice. Served sweet plantains and fried yuca.
DULCES
Tres Leches 10
A traditional Nicaraguan cake moistened in three milks.Flan 9
Chilled custard with a soft caramel topping.Churros 10
Two churros filled with dulce de leche. Served with home made ice-cream and berries sauce.Plantains In Gloria 11
Sweet plantains, sautéed in orange-lime juice, honey and butter sauce. Topped with homemade ice-cream with flaming Bacardi 151.Capirotadas 8
Queso fresco corn masa cakes. Served with guava sauce.Mayas - New orleans Weekend Brunch Menu
menu and prices subject to changeAvailable Saturday and Sunday from: 12 pm to 4 pm
CARNE ASADA 18
Grilled hanger steak over refried beans. Topped with quesadilla fried cheese, fried egg and avocado salsa.HUEVOS MARINEROS 17
Scrambled eggs, lump crabmeat, shrimp, and pico de gallo. Served with gallo pinto and tostones.BLUE CHEESE OMELET 15
Cabrales blue cheese, baby spinach and mushrooms. Served with gallo pinto.SMOKED SALMON OMELET 15
Smoked salmon, capers, chives, served with mantequilla and gallo pintoYUCATAN HUEVOS RANCHEROS 15
Fried eggs, over re-fried beans topped with ham, capers, habanero sauce. queso cotija, sweet plantains and avocado.HONDURAN BALEADA 9
Homemade flour tortilla, stuffed with re-fried beans, scrambled eggs, mantequilla, queso cotija and avocado.
Bacon 3
Chorizo 3
Ham 3AREPA AREPA 9
Venezuelan white corn cake, stuffed with re-fried beans, scrambled eggs, avocado, and mixed cheeses.
Bacon 3
Ham 3
Chorizo 3CHILE RELLENO DE DESAYUNO 16
Roasted and stuffed with mozzarella cheese Poblano pepper, Topped with chorizo, potatoes scrambled eggs. Served over jasmine rice, topped with ranchero sauce.PAN CON CHORIZO 16
Scramble chorizo eggs, avocado monterey cheese and chimichurri.About the Chef
With over 10+ years of experience under the toque, our chef has worked to deliver the New Orleans area with a unique culinary experience that has delighted tasters near and far. At Mayas Chef Edgar Irias serve bold, seductive flavors of the Latin world. Resulting in a Latin fusion cuisine from a melting pot of dishes and flavors from Spain, Portugal, South America, Central America, and Mexico, as well as Cuba and other Caribbean islands. The chef creations at Mayas are authentic Latin favorites, while others are new creations based on authentic ingredients. Either way, the cuisine is light and healthful, with a large dose of flavor, featuring traditional meats, poultry and seafood enhanced by lots of fruits, vegetables, herbs, and fresh sauces. Focus on exceptional quality and bold flavors, our chef has made the world of authentic cuisine unconditionally fun and accessible. Come enjoy our delightful menu, hand-crafted by our amazing team.
- Mayas offers second floor dining for private functions with sit-down seating for groups of 15 to 50 and banquet space for up to 70 guests.