Chichen Itza Brings Mexican Flavors to Rockville Centre

Since Chichen Itza opened its doors on Merrick Road in October, the restaurant and bar has attracted a crowd of local diners searching for tasty food and lively music. The modest décor provides a relaxing dining atmosphere and the spacious bar area is an ideal setting for socializing over one of the venue's signature frozen drinks. 

"This is a great town for business for restaurants and bars," said owner, chef and master mixologist Marcos Merino. "A lot of people go out and there are a lot of crowds on the streets." Merino also noted that the restaurant's close proximity to the train station is ideal since parking in the area can be difficult. "It's also safer than driving if diners are drinking," he added.

Merino, who has been working in the restaurant business for 20 years, attended three years of culinary school in Mexico and has studied both Mexican and Argentinean cuisines. He brings this expertise to the authentic menu at Chichen Itza.

Diners can begin their meal with a selection of traditional Mexican appetizers, like cheese quesadillas, mini enchiladas or fresh guacamole prepared tableside. Reasonably priced entrees range from classic meals, such as fajitas, burritos and tacos, to Merino's specialty fish dishes like seafood rice and shrimp in garlic sauce.

According to the staff, Chichen Itza is busiest from Thursday through Sunday, due in part to the bar's offerings. "We have special events at night, so it becomes more like a party," said Andy Marin, a member of the restaurant's wait staff. "And with Mexican food, the dinner portions tend to be big so everyone leaves full. "

The events at Chichen Itza's bar include Friday and Saturday night beer fests, where customers can buy two beers for the price of one until 1 a.m. while a  D.J. play house music, pop and reggae. On Wednesday nights, the bar hosts a 10 p.m. beer pong tournament with payouts of up to $400. "Customers can compete to make a little extra money," explained Merino.

Merino expressed satisfaction with the restaurant's growing popularity in the area. "Business is picking up little by little and we're doing great," he said. "I like what I do, I'm enjoying making the food and enjoying my customers."