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 replacing metal 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 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 chili, leeks and chard in an achiote, tomato and habanero sauce, and is topped with thin slices of root vegetables, offering a dish that combines sweet and earthy notes in a balanced way.