After giving the new, real-restaurant incarnation of Chichen Itza a few weeks to get the kinks out, silverlake bodhisatva tried it out for dinner.
The verdict: Tasty stuff, but on the mild-to-bland side. Now, Yucatecan food isn’t necessarily spicy, but the sour-orange marinade for the cochinita pibil, for example, doesn’t really come through.
Their technique is on, says Dommy, a Yucatan native who thinks that Flor de Yucatan has more soul. Cochinita, kibis, and panuchos–check it.
Chichen Itza [Macarthur Park]
2501 W. 6th St., Los Angeles