Mayahuel

Mayahuel is a family-owned and -run restaurant in every sense of the phrase. Ivan Vazquez oversees the front of the house, while his brother Mark takes to the digital sphere running social media. Down below in the basement, their parent's mill and nixtamalize blue, yellow and red corn, producing 150 lbs of masa a week. Executive chef Gerardo Duarte ties it all together to bring the family's vision to life: cooking specialties lifted straight from the northern shores of Mexico. The coastal cuisine can be found in New York witho head-on prawns bathed in a bright orange guajillo butter with drops of mole oil and tostadas weighed with octopus and shrimp chunks complemented with a zippy tiger's milk.