Growing up in the Yucatan Peninsula in Mexico, Bruce Ucan, a Mayan indian, was exposed to the flavors and ingredients of traditional Mayan cooking. He has been cooking in Louisville, KY for over 20 years, and has owned his own restaurant since 1997. The Mayan Cafe, his current restaurant, is a simple, elegant cube that delights customers with his tok-sel lima beans, Yucatec salbutes and other authentic Mayan dishes.
Bruce prides himself in the consistent quality of his food, purchasing as much local coffee, produce, fish & meat as possible. All of the take away, paper & cleaning products used in the restaurant are ecofriendly and biodegradable.
Tok-sel Lima Beans (roasted Lima Beans)
1/2 lb. of frozen Fordhook lima beans
1 bunch of green onions
1/2 bunch of parsley
Salt to taste
Lime juice to taste
6 oz. of ground, roasted pumpkin seeds
1/2 oz. of sesame oil
Pre-heat oven to 350 degrees.
Defrost lima beans and set aside to dry. Chop (fine to medium) the green onions and parsley. Set aside. Roast the pumpkin seeds in the 350 degree oven, then grind them (again, fine to medium) in a food processor. For the next step, have all the ingredients ready as this is a quick process, similar to using a wok. Put the sesame oil in a skillet on medium heat. When the oil starts smoking, throw the lima beans in first. Sauté them until they are brown and roasted. Add all the other ingredients except the lemon juice and sauté for another minute. Then add lemon juice. Ready to serve.