Soaking up Mayan culture used to involve laying in a supply of bottled water and a long flight to the Yucatan. No more. This tiny enclave serves up a stunning pairing of traditional Mexican dishes and rare Mayan cuisine. The foundation is laid with the keka, a gordita of sorts that’s stuffed with bacon, huitlacoche (yup, that nutty corn fungus), and shrimp. Dredge at will in five tempting salsas, including a tantalizingly fiery and sweet tamarindo. Plates include the devilish Shrimp Diablo and a lush squash blossom stew spiked with oregano and bracketed by a pot of beans and rice laced with roasted corn kernels.