Mayas - Greensboro, NC

our best combination of appetizers: vegetable spring rolls, tempura shrimp, chicken croquetas, jamaican toston, yuca frita, and one soft-shell crab over a bed of organic mixed greens with our salsas

fresh yuca frita topped with mango jalapeno sauce, pico de gallo, served over organic mixed greens and lime wedges

lightly breaded creamy chicken rolls

cuban tamale stone ground corn topped with roasted pork and escaveche onions wrapped in corn husk.

central american tamale filled with rice, potatoes, olives, sweet peas, chick peas, and pork wrapped in banana leaves

central american tamale filled with rice, potatoes, olives, sweet peas, chick peas, and mushrooms wrapped in banana leaves

coconut tempura jumbo gulf shrimp served over a bed of organic mixed greens with mango jalapeno and pina colada sauces.

fried to a light crisp, topped with organic mixed greens, pico de gallo, and drizzled with a sweet jalapeno and savory soy sauce

topped with organic mixed greens, pico de gallo, drizzled with a sweet jalapeno and savory soy sauce

crispy rolls filled with grated carrots, diced pepper, cabbage, and bean sprouts served with ginger plum sauce.

our guacamole is made fresh every time, using the freshest ingredients served with crispy flour tortilla chips

our fresh guacamole mixed with roasted red pepper and sundried tomatoes

crispy fried green plantains served with our house salsas

crispy sliced ripe plantains served with mantequilla sauce

fresh sliced eggplant lightly breaded in seasoned corn meal topped with ranchero sauce and melted parmesan cheese.

sashimi grade tuna in a mix of lime juice, soy sauce, sweet and savory soy sauce, olive oil, pico de gallo, piri piri, and fresh avocado topped with roasted sesame seeds served with flour tortilla chips

crispy fried green plantains topped with jumbo gulf shrimp and lump crab in a coconut milk sazon sauce drizzled with sweet soy sauce

jumbo lump crabmeat, chilled shrimp, fresh avocados and jicamayamango salsa layered and stacked; with a spicy mango sauce, savory soy sauce and siracha drizzle. served with fried plantain chips

blend of organic mixed greens tossed with spanish olive oil, balsamic vinegar, olives, chismole, and crumbly blue cheese

fresh sliced tomatoes beneath a bed of organic mixed greens tossed with creamy blue cheese and topped with crumbly blue cheese and pecans

fresh slices of creamy avocado, mango, chismole, and grapes over a bed of organic spinach tossed with a tamarindo, red wine reduction balsamic vinaigrette dressing

6 oz. grilled sashimi grade tuna steak tossed with fresh avocados, red onions, green onions, and toasted sesame seeds, drizzled with an as an dressing over organic mixed greens

chefs choice of soup

an old caribbean recipe of pan-seared bananas in a delicious coconut rum, cinnamon, brown sugar, and butter sauce topped with homemade ice cream

a chilled coconut custard cake topped with a soft caramel

a traditional nicaraguan cake moistened in three kinds of milk

an original hot bread pudding topped with a rum pecan sauce and homemade ice cream

a taste of our chefs three desserts of the day. ask your server for the flavors of the day

a combination of sauteed vegetables in a yellow or red curry coconut sauce served over rice

a combination of eggplant, scallions, garlic, peppers, and zucchini in a red coconut curry sauce served over rice

vegetarian style paella with a combination of red and green peppers, mushrooms, asparagus, zucchini , onions, garlic, olives, and saffron rice

boneless chicken or jumbo gulf shrimp cooked in onions, peppers, and red or yellow curry coconut sauce served over rice

one poblano pepper stuffed with ground beef or mozzarella cheese topped with a ranchero tomato sauce over rice. 14 two peppers.

rilled marinated ribeye topped with sauteed jumbo gulf shrimp in a yellow curry coconut sauce served over rice. choice of house salad, onion rings, or soup of the day

a central american traditional dish. choose from steak pincho, chicken pincho, or mixed pincho. all pinchos are served with chismole, escaveche onions, tortillas, rice and sweet plantains

grilled marinated chicken breast topped with fresh organic spinach, monterrey cheese, pico de gallo, and ranchero tomato sauce served with rice and sweet plantains.

grilled marinated chicken breast topped with a mango salsa and mango jalapeno sauce served over ranchero black beans and rice with sweet plantains.

brisket steak shredded braised in a garlic, red wine, fresh tomato sauce, and onions served over rice with sweet plantains

slow roasted pork marinated overnight with bitter orange and pineapple juice, beer, and garlic mojo sauce served over ranchero black beans and rice with sweet plantains

grilled marinated skirt steak topped with sauteed onions over ranchero black beans and rice with sweet plantains.

baked seabass topped a soft-shell crab, sweet and savory soy sauce served with jumbo gulf shrimp, asparagus, rice and jalapeno sazon sauce.

seabass cooked in a riesling wine, tomato, cilantro, capers, olives and chile flakes sauce, served over rice or vegetables.

traditional brazilian seafood dish. choose from jumbo gulf shrimp, scallops or mahi mahi sauteed and baked in fresh onions, tomatoes, garlic, lime juice, coconut milk, and piri piri served with rice or french bread. 22 seafood moqueca.

a combination of shrimp, green mussels, clams, and calamari sauteed in a red curry coconut sauce served with rice or french bread.

valencia style paella with a combination of jumbo gulf shrimp, green mussels, clams, calamari, chorizo, chicken, onions, garlic, bell pepper, olives, and saffron rice.

scallops sauteed in fresh pineapple juice, jalapenos, onions, bell peppers, tomatoes, and piri piri sauce served over rice.

grilled or lightly breaded fried tilapia topped with sauteed jumbo gulf shrimp in a yellow or red curry coconut sauce served over rice.

grilled tilapia topped with a sweet mango salsa and mango jalapeno sauce served over ranchero black beans and rice with sweet plantains.