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Maizajo

@maizajo

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Taquería planta baja
Restaurante planta alta (menú diferente, no suben los tacos)

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La historia de el ya icónico restaurante en Ciudad de México, la historia detrás de su idea.

Este fue Santiago Muñoz Moctezuma, el fundador de @maizajo
. @santiagomumo
Abrazo, Gomz

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Who wore it better, me or Harry? Mexico City with my girls for the Styles concert, and I swear the rain just added vibes! Couldn’t fly all the way there without taking @talya_modab14 and @hannah_modab to my partner @davidcastrohussong Michelin guide recommended cantina @el.tigre.silencioso We also had the privilege of checking out the kitchen at @maizajo by Chef @santiagomumo which is also Michelin recognized. @tacoslaoncemil by Chef @cesardelaparraco is worth planning ahead for. Get there early, put your name on the board and spend the next few hours walking around. Great food. A killer show. Time with my girls. Perfect way to start winding the Summer down before Talya headed to SD for school.

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Unposted locations & Food from Mex

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Outfit inspo: la nueva Gold Card de @amexmexico versión White Gold 🤍💛

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el primero, pero no el último 🇲🇽

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En mi cotidianidad, la sal es importante, pero mucho más algunos aderezos. El limón es mi favorito, eleva hasta lo más sencillo. Después vienen las salsas básicas, de tomate, la mayonesa, la mostaza, alguna que otra salsa asiática y, de vez en cuando, también está el ají, que no puede faltar en una buena empanada. Mi siguiente nivel fueron las salsas mexicanas. De todos los colores, texturas y presentaciones, siempre una diferente para elegir. Incluso las puedes mezclar en un mismo plato y descubrir que cada combinación tiene algo nuevo que ofrecer.

Sigue leyendo en mi substack ✨

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📍Maizajo 🌮

➡️ Fernando Montes de Oca 113

Aqui se come rico @maizajo

#tacos #ciudaddeméxico #descubremexico #mexicocityfood #cdmx_oficial

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@maizajo in Mexico City is an absolute must! Located in the super cute and walkable Condesa neighborhood, this spot is such a fun experience. Downstairs is a casual walk-up setup where you’re right in the middle of all the action, watching everything being prepared fresh in front of you. I love being able to see the magic happen! Upstairs offers a tasting menu experience, which I am absolutely going to try on my next visit!

I ordered the suadero and ribeye tacos, and holy wow! Both were absolutely phenomenal. So much flavor, perfectly prepared, and just insanely delicious. I honestly could have stayed and eaten my way through the entire menu! There’s something so special about a place that takes something as simple as a taco and makes it truly memorable. Between the incredible food, the lively atmosphere, and the charming neighborhood surrounding it, Maizajo is definitely a must-stop when exploring Condesa. I already can’t wait to go back!

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@maizajo — The campechano at Maizajo pairs suadero with longaniza on a fresh corn tortilla, and it is a very good marriage. Chopped suadero with browned, crackling edges mingles with crumbles of brick red longaniza, the whole pile crowned with ribbons of raw onion, chopped cilantro and bright green slivers, with a lime wedge and a few pickled chiles on the orange plate beside it. The kitchen hums behind the table in the background while the tortilla does what a great tortilla does, carrying everything without a word of complaint. Delicious from the first bite to the last crumb of longaniza left on the plate.

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I got the opportunity to cook with some great guys: 2 gentleman who give a fuck about food and feeding people.

We wanted to have a good time and try something new. So we took over the kitchen @originalswanbar (Thank you!)

•3 courses and a wonderful dessert by @primaseverywhere •

Thank you to everyone involved. I love being able to get my creativity out in some way, and in this instance, I got to showcase some flavors I’ve been pondering.

Sick ass photos by : @drshue

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@maizajo — Maizajo plays the long game with corn and the shrimp taco shows its hand first, a whole shrimp rolled into a dark tortilla with the head and whiskers still sticking out the end like a stowaway, a ribbon of glossy cream down the back, a dusting of red oil and a thatch of fresh chives on top. The scallop ceviche follows in a speckled ceramic bowl, tender slices of scallop slouching in a pale pool of olive oil and citrus with thin shavings of onion, feathery green fronds and a few purple clover leaves arranged like someone cared very much. Then the duck taco on a smoky blue corn tortilla, shredded duck piled in a dark glossy sauce over a slick of bright green herb puree, a glossy mushroom standing upright like a small forest god, a pink floret of cauliflower for color and bite. Candles flickering, glasses sweating, three plates that each tasted like they

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Están en todas las mesas, agrega una diferente 😉

Segundo post en substack y muy feliz de continuar este proyecto 🩶

Comenta Salsa y te envío el link para que leas la historia completa.

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