Lunch at Los Mayas

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mayas.jpgOld Style Food at Los Mayas, Santa Fe:

The main dining room is open enchiladaMaya.jpgair, and at night someone plays classical guitar at Los Mayas, a very funky building on Guadeloupe and Alameda aAdobado.jpgcross from the Hotel Eldorado.

They are open on Sundays for lunch we found out as we stumbled in. Los Mayas is old Hispanic influenced American food, not New Mexican. So, enchiladas are not their specialty. The cheese ones with red sauce were good. The relleno was small -- made from a small poblano chili rather than the big, long Anaheim, or  New Mexico chili, as they call them in New Mexico since they were first grown here, and then transplanted to Anaheim, California.
The relleno was very tasty, battered and fried with a nice enough green chili vegetable sauce. But it was small. The adovado plate - adovado is chili caribe stewed pork - had all the right flavor and tenderness on the teeth. And just a bit too much salt. On my plate was the fish of the day. A fried red snapper with a green olive caper sauce. We'd all decided it was a risk worth taking - getting the fish -- because the menu talked about how they selected local and fresh ingredients and had an interesting sounding ceviche. It was the best choice of the four.

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