Expendio de Maiz Sin Nombre

Olivea and Lunario Earn Michelin Stars in Mexico’s Valle de Guadalupe | Eater San Diego

"Awarded its first Michelin star in the latest guide (Mexico City)." - Bill Esparza

"With only four communal tables, no sign, and no menu, this cash-only, sidewalk operation in Roma Norte offers a surprising experience that prioritizes food over fuss. In place of typical creature comforts, find a bustling kitchen that cooks and cooks until diners tap out. It is anyone’s guess as to what’s coming but know that heirloom corn nixtamalized and ground in house serves as the foundation for many of the dishes. Tortillas, sopes, and huaraches alike are molded and griddled to order and then dressed in a dazzling variety of seasonal ingredients and sauces. Tableside salsas pack lightning bolts of heat and enliven every course. Be warned: Reservations are not accepted, and an on-site waitlist gets long in a hurry." - Michelin Inspector

Where to Celebrate Halloween and Día de los Muertos in Los Angeles | Eater LA

"Mexico City's Michelin Bib Gourmand–recognized Expendio de Maíz is collaborating with LA Cha Cha Cha for a Día de los Muertos dinner, bringing its Mexico City credentials to the event." - Rebecca Roland

The New Business Traveler: Ceremonia's Babba Rivera Plans Work Trips Just for Inspiration

"It must have been at Expendio de Maiz, my absolute favorite restaurant—it doesn't have a menu, and they don't take reservations, you just walk in. It's family-owned, and the woman there took care of us like we were her family. She made a taco that, still to this day, I don't understand what went into it but it was the most delicious I've ever had. And I'm a vegetarian, mind you, so this was a vegetarian taco."

The 36 Best Restaurants in Mexico City, From the Splurge-Worthy to Streetside Tamale Stands | Condé Nast Traveler

"A rustic establishment in the hipster zone of Roma Norte with just few tables and an open kitchen, Expendio de Maiz sin Nombre is a delicious experiment—almost an anti-restaurant. The space evolved from Jesús Tornés' market stand at Mercado 100 (the neighborhood's organic farmers market), which features goodies from Oaxaca and Guerrero : rare bananas, tropical fruits bursting at the seams, agave distillates, and heirloom beans. There is no formal menu; rather, the chefs make what they want, cribbed from obscure, regional dishes. That means banana moles and bean quesadillas one day; hoja santa tacos the next." - Naomi Tomky, Scarlett Lindeman