"Everyone has that special taco spot. The one you swear by to get you through a long day of work, a hangover, or a breakup with your pilates studio (it’s not you … it’s definitely them). Maiz de la Vida, a permanently parked food truck in front of Chopper Tiki, is that taqueria for us. This is where you’ll find the pinnacle of taco construction: a soft corn shell that can hold any and all toppings without falling apart. And those tortillas are the foundation for the best quesabirria tacos in Nashville, a.k.a the reason why you hauled your friends here after biking around Shelby Bottoms. So, what’s the deal with these magical corn disks? Sure, they hand-make the tortillas themselves daily, but they use corn from Mexico and a traditional nixtamalization process that creates stunningly perfect tortillas. Ones that make those Old El Paso ones at Kroger look like toilet paper. photo credit: Casey Irwin photo credit: Casey Irwin photo credit: Casey Irwin photo credit: Casey Irwin They’re a beautiful base for tacos stuffed with battered cobia and green chili chicken, and the quesabirria at Maiz has become a local legend. Its crispy cheese exterior and rich consomme inspire everyone from sound techs in East Nash to soccer moms in Brentwood to come get some takeout. Pair it up with roasted elote and a churro for a meal that’s full of texture and crunch. Maiz de la Vida will soon have an actual dining room of their very own in the Gulch with more space for taco feasting. And we can’t wait. Food Rundown Tortillas These are quite possibly the most perfect tortillas in all of Tennessee. They’re about the size of your palm, sturdy yet pliable, and able to take just the perfect amount of beef, chicken, and Topo-battered fish. photo credit: Casey Irwin Quesabirria Tacos There’s grilled cheese and tomato soup … and then there’s this. The satisfying crunch of the crispy cheese exterior on the tacos gets a little help from the rich, complexly layered consomme that’s there for dipping. You’re never going to settle for Campbell’s again. photo credit: Casey Irwin Elote Cobbs get generously smothered in Duke’s mayo, cotija cheese, and just a touch of pequin pepper to keep things interesting. Order one as a side. photo credit: Casey Irwin Churros Two, seven-inch churros come in an order, along with a side of caramel sauce for dipping. Warm, crunchy, and coated with sugar and cinnamon, they’re the perfect dessert." - Jackie Gutierrez-Jones
