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"Chef Saul Zelaya’s upcoming tortilleria, Hijos del Maiz, leans into his maize obsession by importing and nixtamalizing Oaxacan corn for tetelas, quesadillas, and more; at the preview he served a carnitas quesadilla made with fresh nixtamalized corn tortillas, melty Oaxaca cheese, homemade crema, and pickled red onion, and while a set location and opening date are still being confirmed, keep an eye out for Hijos weekend pop-ups at its Dupont Circle pizza shop." - Aparna Krishnamoorthy