Maizajo

Maizajo, established in 2016, centers its culinary identity on Mexican heirloom corn, honoring indigenous maize varieties and traditional nixtamalization techniques. This Mexico City restaurant blends sustainability with innovation, crafting dishes that pay respect to the earth, river, and sea. Chef Santiago Muñoz leads the kitchen, interpreting Mexican cuisine through a lens that balances authenticity with contemporary culinary methods. The menu features corn as the primary ingredient, highlighted in specialties such as tacos made with 100% nixtamalized corn tortillas, heirloom maize dishes, and corn-based totopos. Maizajo’s exclusive spaces, including a terrace setting, combine traditional Mexican elements with modern presentation, creating a warm, authentic atmosphere where corn remains the central theme. Beyond dining, Maizajo operates a mill producing freshly made nixtamalized corn products daily, illustrating a comprehensive commitment to maize culture. Recognized by the Michelin Guide and featured among the best new restaurants worldwide, Maizajo stands as a distinctive destination for those seeking a deep connection to Mexican culinary heritage.