IN THE KITCHEN Sergio Vasques, who hails from Mexico and works as a cook at an area college, dreamed of opening his own restaurant, says his business partner Erick Perlera, who joined him in that venture. Perlera is from El Salvador, as is his cousin, Marela Magaña. All three share responsibilities in El Maya’s kitchen, bringing their countries’ specialties to the table.
The restaurant opened just over two years ago, and Perlera credits word-of-mouth for its success thus far. “Everything here is cooked to order . . . and is made with love,’’ he said. “What I care about is that people clean their plates and say the food is awesome.’’
THE LOCALE El Maya is on Waverly Street (Route 135) in Framingham near the Natick border. The restaurant is tiny; look for its lime-green and chili-pepper-red exterior next to an auto business. There are 17 seats inside, split among a few small tables and counter stools overlooking the grill, where “the meats are cooked right in front of you,’’ Perlera said. Our waitress was very friendly and helpful in answering our menu-related questions.
ON THE MENU The tacos at El Maya “really get people’s attention,’’ Perlera said. I have to agree: We ordered a plate of three shrimp tacos ($7.25), and were extremely impressed by both the quality and quantity of ingredients. For each taco, two soft white-corn tortillas made the perfect platform for juicy, seasoned grilled shrimp and a shower of fresh diced tomato, chopped red onion, and bright cilantro. They were wonderful as is, and perhaps even better with a squeeze of lime juice and a dab of house-made red chili sauce. Most taco plates are a fantastic deal at $6.75, as are quesadillas ($4.99 to $10) grilled golden brown, and burritos ($6.99 to $10) overflowing with vegetables, chicken, chorizo, carnitas, or steak. “For $10, you eat good here,’’ Perlera said.
The restaurant’s pupusas, a specialty from El Salvador, are formed from cornmeal dough, which is shaped into a ball, stuffed with beans, cheese, or chicharrón (fried pork belly), then flattened into discs and grilled until crispy. “They go like crazy here,’’ Perlera said. Unfortunately, they are only available after 4 p.m., and on the Saturday we visited, Magaña was not in, so there were no pupusas for us. We probably would have ordered a few (they’re only $2 a piece), complemented by curtido, a traditional slaw seasoned here with cilantro, red onion, salt, and lemon juice.
Lunch and dinner specials are available during the week, with larger plated meals served on the weekends. Our carne encebollada ($9.99) with sliced steak, grilled onions, black beans, and Spanish rice was ample; the real highlight was the guacamole served on the side, the extraordinarily creamy avocado dip flecked with tomato, onion, and cilantro.
Burgers include a familiar version made with seasoned ground beef, but also a popular Mexican version that blends beef and chorizo. Perlera is also proud of the restaurant’s nachos. “We make the chips here and fry them right in front of you,’’ he said. The salted, bubbly chips are layered with beans and cheese and topped with triumphant scoops of salsa, sour cream, and guacamole ($6.50); grilled steak or chicken can be added as well ($10.50).
The restaurant opens early in the morning and serves breakfast, a mix of American and Latin classics, from omelets and bacon to eggs, refried beans and plantains. And check the specials board posted above the counter, where you might find “Maya’’ tacos with beef and chorizo or a cheeseburger quesadilla. The kitchen is accommodating: “If you want something not on the menu, we can make it for you,’’ Perlera said.
El Maya is at 144 Waverly St. (Route 135) in Framingham; 508-820-1717. Tuesday-Thursday, 6:30 a.m. to 8:30 p.m.; Friday, 9 a.m. to 8:30 p.m.; Saturday, 8 a.m. to 8:30 p.m.; Sunday, 8 a.m. to 3 p.m.; closed Monday.
Rachel Lebeaux can be reached at rachel_lebeaux@yahoo.com.
