This bright and spicy dip traditional to the Yucatán is made from Mayan pepitas, habanero peppers, plum tomatoes, and cilantro. Served with fried plantain chips. Gluten-free.
Lacinato kale, red quinoa, smoked coconut, scallion and, of course, papaya! Served with a jalapeño chia-seed dressing. Gluten-free. (Special collaboration item with Papaya and not on Jajaja's regular menu).
Grilled corn topped with veganaise, almond-parmesan and cayenne. Gluten-free.
Hearts of palm carnitas*** and coconut queso wrapped in a hand-pressed turmeric corn tortilla topped with salsa verde, tofu sour cream, and dukkah.**** Spanish rice on the side.
This meal contains nuts (almonds) and gluten (trace amounts from beer in the Hearts-of-Palm Carnitas).
* The name comes from the Mayan ha’-sikil-p’aak. Ha meaning water; sikil meaning tomato; and p’aak translating to pepita!
** Corn marinated in sunflower oil, paprika, salt, pepper, garlic
*** Carnitas is cooked with beer (very little) and contains trace amounts of gluten
**** Jajaja’s dukkah is spice-nut-seed blend of almonds, sesame, flax, and hemp seeds
Jajaja Plantas Mexicana is a hip, NYC-based Mexican restaurant with a few locations around town. Jajaja’s chef, Ricky Colex, shows what’s possible in Mexican cuisine with only plant-based ingredients––without relying too heavily on familiar staples like rice and beans. The menu is informed by Chef Ricky’s Mexican heritage, a love for his mother’s cooking, and his decade-plus innovating in kitchens with only plants. Whether using queso from coconuts or making “carnitas” from hearts of palm, or drawing upon old-fashioned Mayan dishes made from pepitas, Jajaja is always innovating.
Jajaja’s kitchen is entirely Plant-based. The Papaya team and Jajaja curated a special menu for this meal drop.
“We focused on first and foremost executing our vision of what we wanted in a Mexican restaurant. . . . and only then did we factor in using exclusively plant-based ingredients and getting playful with tradition.” - Nima Garos (co-owner)