Chaak Kitchen is good even when it strays from tradition: a serious Yucatecan kitchen rooted in the ways of the old Mayan Riviera and thriving in Orange County. A review from piescarcega
The Yucatán Peninsula's famed pork dish, achiote-rubbed cochinita pibil, is smoked for 11 hours over red oak at Chaak Kitchen in Tustin.
You swipe some on your tongue and it has the texture of fine volcanic silt. It’s earthy, intensely smoky and less bitter than you expect, its burnt vegetable notes mellowed and rounded out by garlic, olive oil and the vaguely fruity undertones of the habanero itself. The charred salsa is an apt introduction to Chaak, a restaurant that celebrates smoke and spice, two pillars of Yucatecan cooking. Nearly everything about Chaak is an homage to the Yucatán Peninsula, including the restaurant’s swank, light-filled dining room.
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