Inside Maizajo, the pioneering Mexico City tortilleria, taqueria, and restaurant that’s changing the way the food world thinks about corn.
Santiago Muñoz Moctezuma never imagined that his fascination with corn would eventually lead him to open one of the country’s most influential restaurants. What began as research into Mexico’s ancient maize varieties and the science of nixtamalization has become Maizajo, the pioneering tortilleria, taqueria, and restaurant that helped change the way the culinary world thinks about corn.
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