Taqueria & restaurant with handmade tortillas from native corn
Fernando Montes de Oca 113, Colonia Condesa, Cuauhtémoc, 06140 Ciudad de México, CDMX, Mexico Get directions
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"While their downstairs taqueria is standing room only, upstairs at Maizajo, diners are encouraged to pull up a chair. There is a clear industrial chic aesthetic to this dining room, where I-beams stand in for legs at metal tables and chairs are made from heavy rebar.You'll be greeted with some tostadas and a spicy habanero and pepita salsa at your table as you peruse Chef Santiago Muñoz Moctezuma's menu. Top picks include an oven-roasted blue corn tostada topped with avocado puree and sliced raw yellowfin tuna in a black sesame oil and soy dressing, as well as the tamal de boda. This vegetarian corn tamal filled with stewed poblano chile, leeks, and chard in an achiote, tomato and habanero salsa is topped with thinly sliced tubers for a dish that is equal parts sweet and earthy." - Michelin Inspector
"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. Know before you go: Maizajo is also a tortilla shop, if you’re looking for a nixtamal hook-up in Condesa." - Natalia de la Rosa
"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
"Founded by chef Santiago Muñoz 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 in Azcapotzalco the operation opened a new Condesa space where the corn-grinding operation is joined by a counter-service taqueria and a second-floor terrace. The menu includes tacos made with rib-eye, brisket, and longaniza, 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 elevated dishes like black mole, brisket, roasted leek, or oxtail with cegueza, an Oaxacan sauce thickened with red corn. The writer watched workers make and press tortillas from a standing-counter spot downstairs, loved a cheese-topped longaniza taco, and picked up packs of handmade tortillas to bring a bit of Mexico City home. Know before you go: this is also a tortilla shop if you’re looking for a nixtamal hook-up in Condesa." - Stephanie Wu
"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
