Maizajo Mexico City

Awards

MICHELIN Guide

Selected restaurants

All Michelin selected restaurants in Mexico City All Michelin selected restaurants in Mexico

Cuisine

Mexican

• 2024

Dinner at Maizajo

on 17 Dec 2024

by João Wengorovius

Several pots of maize, soaked overnight in water and cal (calcium hydroxide or limestone), are scattered across the floor of Maizajo’s kitchen.
Santiago Muñoz’s beautiful, popular, laid-back taquería in CDMX is known for its mission to revive maíz criollo, Mexico’s heirloom corn, and perfect the nixtamal technique, which has its roots in millennia-old Mesoamerican indigenous cultures, to make corn more digestible and increase its nutritional value.
Salmon-coloured tiles cover the walls,... More

Several pots of maize, soaked overnight in water and cal (calcium hydroxide or limestone), are scattered across the floor of Maizajo’s kitchen.
Santiago Muñoz’s beautiful, popular, laid-back taquería in CDMX is known for its mission to revive maíz criollo, Mexico’s heirloom corn, and perfect the nixtamal technique, which has its roots in millennia-old Mesoamerican indigenous cultures, to make corn more digestible and increase its nutritional value.
Salmon-coloured tiles cover the walls, counters and façade of the place.
We eat at a table in the middle of the open kitchen, which isn’t really a table but a counter because there are no tables here and everyone eats standing up. I have a cocktail with mezcal and something else I can’t remember, having already had a shot of pure artisanal mezcal.
The tacos arrive at a rapid pace, served on fresh, hand-pressed tortillas made daily, as I can see to my left, next to the plancha.
The first came with melted cheese, a sure way to seduce you, followed by an irresistible ‘shrimp taco with mojo isleño & habanero mayo’ and a ‘Campechano rib eye with longaniza’ (spicy sausage) on a blue corn tortilla. A little smoky salsa matcha here and the spicy salsa verde verde there, and I’m happy. Everything is sooo good! Then comes a quesabirria (birria with Oaxacan cheese), a suadero and a flauta de papa.
Finally, a wonderful vanilla flan.
It’s not easy to describe what makes a place special, but you know when you’ve found it. Less

Dinner at Maizajo

on 09 Dec 2024

by Yves Silvain

1 year anniversary @maizajo

- Oxtail taco -
- Pork belly taco -
- Beef tongue taco -
- Shrimp taco -

Good vibes & the best taco’s with @santiagomumo & @jorgevallejo 🍻 🌮