This Mayan-Yucatecan pop-up highlights indigenous ingredients and traditional family recipes. Developed by longtime Absinthe Chef Eddie Arriaga and his son, Ivan Arriaga—Chef and General Manager respectively. This father and son team are excited to bring these creations to Mission Bowling Club. Akna—named for the Mayan goddess of motherhood—places an emphasis on family, Mother Earth, and nature’s freshest produce. PRE ORDER BY MONDAY JANUARY 18TH. Pick up is at Mission Bowling Club on Thursday January 21 from 2:00 - 6:00 pm

January 21 is focused on Tamales. Each order comes with one Tamal along with freshly made Tortilla Chips dusted with Spice Tribe California Love Blend, Tomatillo Verde Salsa, Pico De Gallo, Cotija and Cilantro

Two Tamales to choose from starting at $9 per tamal with the complete set up noted. Order Here

1. Tamal De Pollo - braised chicken in adobo sauce, wrapped in banana leaves, served with tomatillo sauce, cotija, salsa and cilantro

2. Tamal De Rajas (not vegetarian*) - cheddar cheese, jalapeño and pasilla pepper, served with served with MBC’s tomatillo sauce, cotija, salsa and cilantro
*the queso tamal vegetables are cooked in a chicken stock

Ready to Eat or Pick up Frozen