One Tuesday we choose “Manjar Blanco” a Yucatecan restaurant for lunch. (Manjar Blanco is a coconut custard that is often served for dessert in the Yucatan.)
When we arrive we are the only people in the restaurant. Uh oh. As the meal progresses more and more local people come in and warmly greet each other and the chef. We are amazed. Everyone knows each other. Then we realize… this is a big family gathering and almost everyone in the restaurant is related, a felicitous portent.
I have taken to ordering Mixto Plato, a traditional Yucatecan dish, wherever we go. This allows me to make a direct comparison from restaurant to restaurant. The dish usually offers a variety of tacos and tostadas. At Manjar Blanco two of the tostadas use a tortilla base stuffed with a savory bean sauce. This is traditional food fresh and picante. And a surprising note, turkey is frequently used in place of chicken or pork in Yucatecan cuisine.
Dana ordered Cochinita Pibil, a pork dish topped with chopped onion and accompanied by a dark bean soup. The chopped onion is soaked in beet juice resulting in a brilliant fuchsia color. Again, this was a traditional recipe faithfully cooked. 
The plato presentations are quirky and interesting. I love my paprika fork outline. And the green pepper really pops against its pink onion background on Dana’s plate. We’ll be back.
MedFlies 
¡Buen provecho!
Si. Muy rico.
Try La Chaya Maya. Very good food in a lovely old colonial building.
Our first restaurant here. Really enjoyed it. J
You should put a “Warning” in the subject line. “Will cause mouth watering.”