Mayas is the creation of experience where food is not the only variable, but a combination of factors that fulfill expectations: a unique combination of eclectic cuisine with a pleasurable, entertaining atmosphere that creates a sense of ‘place'.
Mayas is a unique casual-fine dining destination restaurant in the Lower Garden District. Our mission is two-fold: a healthy selection of fresh, quality ingredients and paramount service where Mayas desires to be the restaurant of choice.
Unique, Innovative, and Contemporary: A unique and innovative fine dining atmosphere that differentiates Mayas from other local, regional, and national restaurants. Mayas stands out with its unique design and décor with an elegant, refreshing, and sophisticated atmosphere.
A Spice of Life Menu: The cornerstone of our menu is new and traditional dishes from South and Central Americas and the Caribbean region. Applying research and using his palate, Chef Edgar embraces a health conscious approach when hand selecting produce, meats, or seafood at the market daily. He believes in promoting vegan, vegetarian, and gluten free dishes, and accommodates guests who have food allergies.
Celebrating Life Every Moment: Latino music from Buena Vista Social Club to Caribbean Jazz to Celia Cruz and Tito Puente charms our guests during their dining experience. Mayas’ décor promotes cultural awareness with Latin American artwork and artifacts that become conversational pieces. Hispanic heritage is celebrated here at Mayas.
At Mayas restaurant an bar we are known for "Latin American Fusion", which we would describe as Latin American traditional dishes cooked with a high focus on quality and precision of the cooking process, then presented in more artful ways than traditional Latinamerican dishes.
Thus, the fusion is more on a creative and colorful, upscale, sophisticated presentation than in intense mixing of different world cuisines.
Some truly classic dishes aren't so familiar, like the seafood stew called moqueca, a set piece of the casual Brazilian kitchen. Resembling a curry, it's golden in hue, thick and creamy with coconut milk, rippling with garlic and loaded with seafood (here big shrimp and pebble-sized scallops).
Diners order this moqueca either with a pile of rice or a short loaf of French bread for dunking (I recommend the latter). Served in a huge, teardrop-shaped casserole dish, it's a head-turner as the waiter bears it through the dining room with oven mitts.
Mayas Restaurant & Bar's ambiance is unique, blending upscale, modern, clasic, Latin American, and New Orleans styles.
Besides upscale courtines there are Mayan ceramics and images at the side of ceramic lizzards and large mirrors.
It could be a Bistro, an Art Room, a Lounge Room, even a Disco, and it all blends perfectly to create a unique restaurant experience!
Chef Edgar holds a Bachelor of Science in International Business from Southeastern Louisiana University, Hammond, Louisiana, and a Master's Degree in Hotel, Restaurant, and Tourism Management from the University of New Orleans. Chef Edgar has over 20 years experience in the food and beverage industry, working in numerous Mexican and Latin American Restaurants. Before Hurricane Katrina, Chef Edgar was co-owner of The Carrollton, Mid City Catering, and in 2006, assisted with reopening and managing Restaurant Azul in the Ambassador Hotel in New Orleans.
Trinity, a military Veteran, is currently a Captain in the 139th Regional Support Group (RSG) Louisiana Army National Guard with 20 years of service. He received his federal commission on December 4, 2004 from Fort Benning, Georgia, and he graduated from the Signal Officer Basic Course at Fort Gordon, Georgia between 2004 and 2005. Trinity holds a Bachelor of Science in Public Administration, specializing in business and finance administration, and an Associate’s Degree in Pre-law from Ferris State University located in Big Rapids, Michigan.
2027 Magazine Street Location: Chef Edgar utilized marketing analysis data from his graduate program to determine Mayas' location on Historic Magazine Row, the 2000-2100 block of Magazine Street, an exciting variety of architecture, parks, shopping, cafes, restaurants, galleries, and entertainment venues.
Deep Management Experience: Our management team has 41 years combined experience to include military leadership, entrepreneurship, restaurateurship, and involvement in the New Orleans’ restaurant industry.