Tostadas made from heirloom corn are topped with a choice of fillings—carnitas, vegetables, or seasonal preparations—and then blanketed with cheese that's melted into a golden crust. The result is a crispy base, tender filling, and a golden cheese layer all in one bite. This is elevated street food that maintains its casual charm.
Tips from diners
Volcanes are best eaten immediately while the cheese crust is still warm and crispy
Perfect for sharing or as a lighter option before ordering tacos
Longaniza—a fresh Mexican sausage with spices and herbs—is grilled until golden and caramelized. The sausage's subtle heat and savory notes are balanced by the tortilla's earthy sweetness. A lighter, more herbaceous option compared to the beef preparations. Finished with fresh salsa and raw onion.
Tips from diners
Longaniza has a subtle spice; it's a great introduction to Maizajo's meat offerings
The sausage's herbaceous notes pair beautifully with the heirloom corn tortillas
Deeply flavored brisket that's been slow-cooked until tender and juicy is folded into warm heirloom corn tortillas. The meat's natural smokiness is enhanced by careful seasoning. The earthy, subtle sweetness of the corn tortillas provides a perfect complement. A classic preparation elevated by the quality of the tortilla foundation.
Tips from diners
Brisket tacos are perfect for those seeking a more robust, meaty experience
The slow-cooking technique tenderizes the meat beautifully
Perfectly cooked, tender rib-eye is sliced thin and served on warm tortillas made fresh from heirloom corn varieties. The quality of the beef and the simplicity of the preparation allow both to shine. The tortillas provide an earthy, slightly sweet base that complements the rich beef. Served with fresh salsa and onion.
Tips from diners
The tortillas are what set Maizajo apart—they're made from rare heirloom corn varieties
Order multiple tacos; the portion size is modest, allowing you to taste several varieties
Plump, succulent prawns are grilled quickly until just cooked through and piled onto warm heirloom corn tortillas. They're dressed with mojo isleño, a Caribbean garlic citrus sauce that adds brightness and complexity. A spicy habanero mayo provides heat and creaminess. This dish showcases Maizajo's willingness to play with flavors while maintaining respect for the tortilla foundation.
Tips from diners
The mojo isleño brings unexpected brightness to what might otherwise be a simple shrimp taco
The habanero mayo can be requested on the side if you prefer to control the heat
Gorditas—thick, pillowy discs of heirloom corn dough—are filled with your choice of proteins or vegetables. The interior is tender and slightly sweet from the corn, while the exterior has just a touch of crispness from being cooked on the comal. They're more substantial than tacos, providing a complete, satisfying bite.
Tips from diners
Gorditas are more filling than tacos; consider ordering fewer than you might typically
The thickness of the corn creates a more chewy, satisfying texture than thin tortillas
Available on weekends, Maizajo's black mole is a complex, richly flavored sauce that takes hours to prepare. Served with proteins like brisket, roasted leek, or oxtail, the mole provides deep layers of flavor from chocolate, chiles, and spices. The heirloom corn tortilla remains the foundation, making this an elevated dining experience that honors traditional Mexican cooking.
Tips from diners
Mole is only available on weekends; plan accordingly
This is Maizajo's most elaborate preparation and worth visiting on a weekend for
Founded by Chef Santiago Muñoz, Maizajo started as a tortillería on a mission to promote fast-disappearing varieties of heirloom corn. The original corn-grinding operation has grown into a full restaurant with three levels: counter-service taquería on the ground floor, sit-down restaurant, and a terrace. Every tortilla is made fresh from nixtamalized heirloom corn varieties ground in-house. The menu ranges from simple tacos with premium proteins (rib-eye, brisket, longaniza) to elevated weekend dishes like black mole, roasted leek, and Oaxacan sauces. This is casual dining that takes its foundation—the tortilla—very seriously.
The nixtamal mill operates Monday-Saturday 8am-5pm, so the freshest tortillas are available during restaurant hours. Come during the day for the best selection of heirloom corn varieties.
The restaurant spans three levels—counter service on ground floor, sit-down restaurant, and an upper terrace. The space fills quickly, especially weekends. Reservations are recommended for the sit-down area.
Chef Santiago Muñoz's passion for heirloom corn is evident in every dish. The tortillas are the star; even simple tacos benefit from this foundation.
Maizajo is in the 2025 Michelin Guide, recognizing its contribution to elevating Mexican street food through ingredient quality and technique.
Weekend visits offer more elaborate preparations like black mole and elevated vegetable dishes. Weekday visits are more casual counter-service experiences.
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