Maizajo

35 Best Restaurants in Mexico City for Birria, Ceviche, and Tacos | Condé Nast Traveler

"Covered floor to ceiling in handmade salmon tiles, Maizajo is a multi-faceted space in Colonia Condesa, with a crush of people at the entrance. Maizajo is a tortilleria (a shop selling masa and made fresh tortillas in a variety of shades), a taqueria, and a full-service restaurant. One way to experience Maizajo is similar to any other Mexico City taqueria experience but with better tortillas, ordering, say, a taco de longaniza and a taco de bistec, anointed with salsas from the salsa bar. Other is to dig through the menu for some of their more unique offerings, like lamb flautas, crunchy and earthy; a quesabirria made with mushrooms; or the taco de persa, which features a rotating, cheffy taco, pulled from the special monthly events they do called Maizajadas, inviting local chefs to riff on the Maizajo platform in very fun, wild parties thrown at the taco bar. The restaurant upstairs serves more elaborate dishes like mole, grilled meats, and plated tamales." - Scarlett Lindeman, Naomi Tomky

"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

The 38 Best Restaurants in Mexico City | Eater

"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

The 17 Best Restaurants In Condesa - Mexico City - The Infatuation

"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

5 Mexico City Spots Our Editor-in-Chief Loves | Eater

"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