Signature dishes: Maya Modern Mexican Kitchen

A taste of modern Mexico in a traditional setting

Recipe, Mexican restaurants in Dubai

Set on the shore of the award-winning Le Méridien Beach Resort and Spa, Maya offers a modern twist on popular Mexican classics. After being revamped earlier this year to complement the look and feel of Maya New York, this restaurant now ushers in a new multi-dining and lounging experience for guests, building upon the strengths that made the eatery a popular destination for UAE residents and visitors alike. Guests are welcomed into the two-storey restaurant and lounge, where warm terracotta hues add vibrancy to a space already pulsating with Mexican flavour. Elegant Aztec-style art lines the walls, surrounding a warm and inviting dining area. Outside the restaurant a bridged pond leads to a large wrap-around terrace with its own bar area. Here, guests may dine in cooler evenings in a captivating location and enjoy the breeze from the Arabian Gulf just a few steps away.

Surrounding the entire complex is an elegant Mexican-style garden. Perched on the top of the restaurant is the new lounge – a signature element that will delight each visitor to the restaurant with its beautiful views and unique ambience. A serene waterfall greets those who decide to enjoy the outdoor seating area, which overlooks the hotel’s lush beach. The vast lounge centres around a world-class bar, where guests can enjoy a whole host of signature beverages. Here, patrons can enjoy the cool sea breeze accompanied by the rhythms of the resident DJ. The lounge also boasts comfortable indoor seating, where guests can savour cigars from Latin America.

The Chef
Richard Sandoval
Growing up in Mexico City, chef Richard Sandoval would join his grandmother in the kitchen and gather around her large table with his family to enjoy lively Mexican feasts prepared from scratch. From his grandmother, he learned to respect fresh, authentic, ingredients and to create the vibrant flavours that turned family dinners into celebrated events. Meanwhile, his restaurateur father – owner of Madeiras in Acapulco and Villa Fiore in Mexico City – imparted lessons in service and restaurant management. These early influences inspired Sandoval to enrol at the Culinary Institute of America. Upon graduation, he gained the attention of New Yorkers with his contemporary French restaurants, Savann and Savann Est. Soon, though, he returned to his first love – the Mexican food of his childhood. In 1997, he channelled his passion into Maya, his flagship Modern Mexican restaurant in New York. Today, Richard Sandoval Restaurants is a leading culinary group comprised of over 30 contemporary Latin restaurants and concepts worldwide, featuring cuisines such as modern and coastal Mexican, Latin-Asian, Colombian and Peruvian. The group has locations all over the USA, as well as in Dubai and Qatar. Over the years Sandoval has received numerous awards, including Time Out Doha’s Best Seafood restaurant for his Pampano eatery, and Time Out Dubai’s Best Latin American restaurant for Maya.

The details
Open daily 7pm-midnight. Le Royal Méridien Beach Resort & Spa, Al Sufouh Road, www.maya-dubai.com (04 316 5550).

Read more about Maya Modern Mexican Kitchen.

Queso fundido recipe

Roasted chicken cazuela recipe


Signature dishes
Queso fundido

Ingredients


500g mozzarella cheese
500g mild cheddar cheese
300g mushrooms
20 flour tortillas (6 inches)
100ml tomato salsa

For the tomato salsa
3 Roma tomatoes
½ serrano or jalapeño pepper
½ white onion
1 garlic clove
Sea salt

For the pico de gallo
25g chopped tomato
10g chopped white onion
5g chopped fresh cilantro
5ml lemon juice
Sea salt

Method
For the queso fundido
• In a saucepan, mix both cheeses until they melt.

• Place cheese in a casserole dish and put under a salamander grill to make golden brown on top.

• Sauté mushrooms in a pan and place them on top of the cheese.

• Serve together with the warm flour tortillas and the tomato salsa with pico de gallo.

For the tomato salsa
• Roast the tomatoes until the skin is black and then place in a blender.

• Sauté the onions, jalapeño or serrano pepper with the garlic in a saucepan until caramelised.

• Add to the blender and mix to the thickness you desire before seasoning the salsa with salt.

For the pico de gallo
• In a mixing bowl, combine all the ingredients together and season with salt.

• Serve together with the tomato salsa.

Roasted chicken cazuela recipe


Roasted chicken cazuela

Ingredients
4 corn-fed chicken breasts
200ml mole sauce
800g cilantro rice
12 slices of fried plantain
10g roasted sesame seeds
Salt and pepper to taste
4 cilantro leaves

For the cilantro rice
500g long grain rice
50g white chopped onion
800ml chicken stock or vegetable stock
15ml corn oil
Sea salt and pepper

For the mole sauce
25g roasted peanuts
25g roasted, sliced almonds
25g roasted walnuts
25g roasted sesame seeds
20g roasted, seedless chile ancho
20g roasted seedless pasilla chilli
20g roasted seedless mulato pepper
2 medium-sized white onions
4 garlic cloves
5 cinnamon sticks
2 cloves
5 plantains
3 pieces Mexican chocolate
80ml honey
Sea salt

Method
For the roasted chicken cazuela
• In a hot saucepan, cook the chicken breast until it’s golden brown in colour. Then finish in the oven.

• After cooking, slice the chicken breast and place the cilantro rice in a casserole dish with the meat on top.

• Top with the mole sauce and garnish with slices of fried plantain, roasted sesame seeds and cilantro leaves.

For the fried plantain
• Slice the plantain either with a knife or mandolin.

• Put the plantain in a hot saucepan with butter. Cook the plantain until it’s caramelised.

For the cilantro rice
• In a pot, heat the oil and cook the onions until caramelised.

• Add the rice and stir for 5 minutes.

• Add the chicken or vegetable stock, season with salt and pepper and bring to boil.

• Reduce the heat and cover the rice with foil, check the rice about 15 minutes later.

For the mole sauce
• In a big pot with water, place all the chillies and bring to the boil. Reduce water until it fills half the pot.

• Blend the chillies and then strain with a fine chinois to produce the paste and remove the skin of the chillies. The paste should be quite thick and red. Set aside.

• Fry all the plantains until golden brown, caramelise the onions and garlic and in a pot with water mix with all the nuts, cloves and cinnamon sticks. After this blend the mixture through a fine chinois to produce a brown paste.

• Boil the mix of nuts for about 30 minutes, while stirring to avoid burning the contents.

• Add the paste of the chillies and cook for another 30 minutes. Then add the Mexican chocolate and honey before seasoning with salt. Keep stirring to stop the mixture from burning. The final colour should be dark brown. Season with salt if needed.

Roasted chicken cazuela recipe

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It's free to take part and no experience is needed

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