At Maizajo in Condesa, indulge in expertly crafted tacos and fresh, house-made tortillas in a vibrant taqueria-slash-restaurant that’s equal parts casual and upscale.
Fernando Montes de Oca 113, Colonia Condesa, Cuauhtémoc, 06140 Ciudad de México, CDMX, Mexico Get directions
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"Maizajo in Condesa is a taqueria, restaurant, and tortilleria rolled into one, and they’re doing incredible things with masa—so be ready for a 20-30 minute wait (it’s worth it). Once you’re in, try the ribeye taco that’s incredibly seasoned, tender, and covered in shoestring fries, or the amazing vegetarian taco de papa con queso. While there’s an upscale upstairs area with a more refined menu of things like braised octopus with smoked chile salsa, the real magic happens downstairs in the crowded taqueria. From there, you can watch the army of cooks in action while you stand behind the bar, squeezing lime over your tacos." - guillaume guevara
"Known for its top-notch tortillas, nixtamalized and made in-house. Offers a variety of tacos, with handmade tortillas available for purchase to take home." - Stephanie Wu
"Chef Santiago Muñoz founded Maizajo in 2016 as a corn-centric research project, sourcing native corn from small communities in Mexico to produce quality tortillas from 100-percent nixtamalized dough. After several years of operating in the Azcapotzalco neighborhood, Maizajo opened a new space in Condesa, where the corn-grinding operation is joined by a counter-service taqueria and a terrace on the second floor for dining in. The menu includes tacos made with rib-eye, brisket, and longaniza (sausage), as well as volcanes (corn tostadas with various fillings covered with a cheese crust) and gorditas. Weekends are especially lively on the terrace, where wine and craft beer pair with an elevated menu of dishes like black mole, brisket, and roasted leak, or oxtail with cegueza, an Oaxacan sauce thickened with red corn." - Natalia de la Rosa, Daniela Galarza
"Maizajo in Condesa is a taqueria, restaurant, and tortilleria rolled into one, and they’re doing incredible things with masa—just be ready for a 20-30 minute wait (it’s worth it). Once you’re in, try the ribeye taco that’s covered in shoestring fries, or the amazing vegetarian taco de papa con queso. While there’s an upscale upstairs area with a more refined menu of things like braised octopus with smoked chile salsa, the real magic happens downstairs in the crowded taqueria. From there, you can watch the army of cooks in action while you stand behind the bar, squeezing lime over your tacos." - guillaume guevara
"Maizajo in Condesa is a taqueria, restaurant, and tortilleria rolled into one, and they’re doing incredible things with masa—so be ready for a 20-30 minute wait (it’s worth it). Once you’re in, try the ribeye taco that’s incredibly seasoned, tender, and covered in shoestring fries, or the amazing vegetarian taco de papa con queso. While there’s an upscale upstairs area with a more refined menu of things like braised octopus with smoked chile salsa, the real magic happens downstairs in the crowded taqueria. From there, you can watch the army of cooks in action while you stand behind the bar, squeezing lime over your tacos." - Guillaume Guevara
