Maizajo

"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

"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—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

"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

"Maizajo’s conception began eight years ago when chef Santiago Muñoz began focusing on the recovery of maíz criollo, which for years had been losing the battle against the industrialization of tortillas. After opening a tortillería in Mexico City’s Roma neighborhood, he moved to Condesa to open this three-in-one restaurant. Downstairs, fresh tortillas are sold daily, made with 100% nixtamalized corn, either by hand or with special equipment, and always highlighting different regional varieties.Upstairs, a completely Mexican menu features street food with a boost, including wedding tamal and glazed tongue with salsa verde, and longaniza (pork sausage) tacos paired with either fried shrimp or rib eye." - Paula Móvil