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Restaurant Business
Mayan might
June 15, 2000 by Nancy Kruse
THERE ARE A NUMBER OF WAYS to measure the success of a restaurant.
Revenues and traffic counts are good indicators; favorable
reviews may be another. For Alberto Lizaola, a strong gauge
of his achievement has been the steady expansion of his operation.
Originally occupying a single storefront, he's taken over
four neighboring stores, and, in the process, doubled the
size of his kitchen.
Lizaola operates Yaxche in the Mexican resort town of Playa
del Carmen. Located amid burgeoning cybercafes and coffee
bars that cater to a largely European clientele, Yaxche is
a Mayan concept that has one foot rooted firmly in the past
and the other pointed squarely toward the future. It's clearly
forwardlooking, with its engaging, nicely designed web site
(www.mayacuisine.com), but the past is very much present in
the name (pronounced yosh-CHAY, a native tree that figures
prominently in Mayan mythology) and in the use of authentic
Mayan flavors. Above all, it's the menu that seduces, with
its savvy accommodation of both traditional influences and
contemporary tastes.
Restaurant industry magazine
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Tips de Aeromexico
Restaurants in Quintana Roo
Yaxche Cocia Maya
Excellent restaurant serving Yucatecan cuisine. Attractively
Decorated with kitchen in full view, and an open patio for
dining al fresco when the weather permits.
In-Flight magazine for first class Aeromexico
passengers
Restaurantes en Quintana Roo
Yaxché Cocina Maya
Excelente restaurante de comida yucateca. Muy
bien puesto con la cocina a la vista y un patio abierto para
cenar cuando el clima lo permite.
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Dagsavisen
MAT FRA MAYAENES TEMPEL
TEKST OG FOTO: HELEN KIERULF SVANE
- I Mexico er mat kultur, men det resten av verden kjenner
som meksikansk mat, har lite med vår matkultur å
gjñre, sier restauranteier Alberto Lizaola i Mexico. Han driver
en av verdens sv rt få mayarestauranter, Yaxche.
ç Vi lever i en tid der stadig flere fñler et sterkt behov
for å bli kjent med fortiden, samtidig vet vi sjelden
opphavet til all den ferdigproduserte maten vi stapper i oss.
Mexico har et uvanlig rikt kjñkken. Men dessverre er mye av
den maten som utlendinger tror er meksikansk, i virkeligheten
amerikaniserte tilpasninger som har bidratt til at mange lokale
mattradisjoner st¬r i fare for å gå tapt, sier
Lizaola.
Norwegean newspaper from Oslo
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