Maizajo

In contrast to the standing-room-only taqueria downstairs, at Maizajo, diners are encouraged to take a seat. The dining room features a chic industrial aesthetic, with I-beams serving as table legs and chairs made from sturdy rebar.

Upon arrival, you'll be greeted with some toast and a spicy habanero and pepita sauce at your table while you peruse Chef Santiago Muñoz Moctezuma's menu. Standout options include an oven-roasted blue corn tostada topped with mashed avocado and slices of raw yellowfin tuna with black sesame oil and soy dressing. Plus, the wedding tamale is an excellent choice. This vegetarian tamale is filled with stewed poblano peppers, leeks, and Swiss chard in a sauce made with achiote, tomato, and habanero, and is topped with thin slices of root vegetables, offering a dish that balances sweet and earthy flavors.