"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
