Maizajo

THE RESTAURANT

• A corn-focused project that began as a mill, with handmade tortillas at its heart.

• Downstairs Taqueria: a casual, standing-room only taco bar, served in arrival order.

• Upstairs Restaurant: A more industrial-chic, sit-down dining room offering a refined, modern Mexican menu with dishes like braised octopus, moles, and plated tamales. Reservations recommended.​

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TOP ORDERS TO CONSIDER

DOWNSTAIRS TAQUERIA:

• Costilla/ribeye tacos - recurring favorites for juicy meat and smoky char.

• Fresh tortillas + salsas - a big part of what diners loved, let the tortilla have its moment!

• Suadero - a smooth, thin, fatty cut of beef, praised by some diners, but not everyone’s favorite; try one before doubling down.

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UPSTAIRS RESTAURANT:

• The MICHELIN Guide highlights the tuna tostada and tamal de boda 

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THINK TWICE

• Need a seated meal? The downstairs taco bar may not be the right fit.

• Lines and crowds are possible, plan accordingly or skip if in a rush

• Skip the restaurant if looking for more traditional flavors

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THE DANG VERDICT

• Plenty of love for the downstairs tacos, especially the fresh tortillas, juicy meats and bold salsas.

• A promising stop for taco lovers and those who will appreciate tortillas sourced from native, creole corn varieties directly from Mexican farmers. 

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TDV:

• Taqueria: Add to Itinerary

• Restaurant: Skip ​

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Research updated October 2026.