MAYAN KITCHEN FEATURES family recipes
Ever since brothers Jacob and Benjamin Lemus moved from their native Guatemala to Tennessee, they have dreamed about opening their own restaurant — one to pay homage to the flavors of their youth.
For more than 20 years, the Lemuses have worked in the local restaurant industry.
And last summer, with the help of Lee Epstein, owner of City Cafe, their dream became reality.
Mayan Kitchen, located on the corner of Broad and Fifth streets, is co-owned by the Lemuses and Epstein. The restaurant specializes in a wide variety of Latin flavors, including Mexican favorites and authentic Guatemalan dishes.
“Many of the recipes belong to my mother,” said Benjamin.
One dish in particular that reminds him of home is the pollo relleno, Benjamin said. This plate is made with chicken breast stuffed with picadillo and smothered in uniquely complex recado sauce.
The secret to Mayan Kitchen’s oneof-a-kind recipes is often in the sauce.
From its recado, made with tomato, chili and a blend of seeds; to its pepian, made with nine different seeds; to its sweet and savory mole sauce, featured on recipes such as the fried sweet plantains drizzled with chocolate sauce and served warm.
“If you like Mexican, we have that,” said Benjamin. “But if you like to experiment and try new flavors, we have that, too.”