The story
Since 2016, Maizajo has been dedicated to preserving and celebrating Mexican criollo corn. What began as a molino—a mill producing 100% nixtamalized corn products—has grown into a multifaceted project in Mexico City’s Condesa neighborhood. In 2023, Maizajo moved to its current address on Fernando Montes de Oca, housing both a casual taquería on the ground floor and an exclusive restaurant upstairs. The guiding principle remains the same: make corn the protagonist.
Chef Santiago Moctezuma grew up understanding the importance of heirloom corn. His work is rooted in nixtamalization, a 5,000-year-old Mesoamerican technique that transforms dried corn into nutrient-rich, flavorful masa. Maizajo sources directly from small producers in the highlands of Estado de México, Tlaxcala, and Puebla—growing white, blue, red, and yellow conical corn at altitudes above 2,500 meters. Each tortilla is an act of respect for the milpa and the farmers behind it.
The taquería serves “tacos chilangos” in the heart of Condesa, welcoming walk-ins. Upstairs, the restaurant offers a more formal experience built around the universe of corn. Both spaces reflect Santiago’s commitment to technique, sustainability, and the flavors of Mexico. This dedication has earned Maizajo recognition from the Michelin Guide, as well as mentions from Eater, Traveler, and The Infatuation. But for Santiago, the true goal is to keep elevating corn’s place in Mexican cuisine.
Maizajo is more than a restaurant—it is a community. Through its molino and tortillería, it brings nixtamalized corn tortillas, totopos, and more to homes and restaurants. The team invites guests to share in the story, one taco at a time.
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