Chichen Itza

When starting a new relationship, it can be tempting to want to change a few things about a new boyfriend (or boyfriends, as the case may be) at first. Is he calling too often or not often enough? Maybe you don't quite approve of his choice in underwear? Such is the case with Chichen Itza, a restaurant we like a lot, but one that could do a few things differently if it really wanted to please us. A full liquor license so I could order a margarita would be a good place to start, though no doubt Chichen Itza would love to have that license too. Beer (Dos X, Modelo Especial, Corona, etc.) will have to do for now and worked just fine with the sampler antojito plate and multiple baskets of chips with black bean sauce and pico de gallo we consumed. Our waiter was extremely helpful in helping us pick from among the wide selection of Yucatan-style entrees. The table favorite was the Cochinita Pibil, the traditional Yucatan dish of slow-roasted pork marinated in achiote and bitter orange juice, wrapped in banana leaves. Pollo pibil (pictured) was also tender and delicious, as was the Tikin-Xic, sauteed sole prepared with the same achiote and orange juice marinade. Perhaps you need to be from Wisconsin to appreciate the Queso Relleno, a hollowed-out ball of fried cheese filled with ground pork, raisins and spices that itself is sliced and served over more pork. Pork anyone? This was the only dish left partially uneaten (and unshared) on the table. All the dishes were well prepared and the ingredients impecably fresh. I guess we'd just like it if Chichen Itza, could, well, lighten up a bit, maybe not take itself so seriously, you know? While I realize they're not trying to appeal to the same local MacArthur Park crowd that may eat at the many pupusa joints in the area for a fraction of the price, the formal aspiriations of Chichen Itza mean that it's not a place I'm likely to go on a regular basis, even though there are other dishes I'd love to try on the menu (in particular the appetizer of Chile Xcatic Relleno de Atun, chiles stuffed with fresh albacore tuna). All in all Chichen Itza is one of those that looks great on paper, but we're just not sure is going to end up as more than a friend. But we're open to hanging out again, and we'll just see how it goes from there.

Chichen Itza
2501 W 6th St
Los Angeles CA
213 380-0051