&

Master Card priceless cities mexico-city
Le fooding logo
Mexico City

EXPENDIO DE MAIZ SIN NOMBRE

BEST NEW BISTRO

Enomoto

Enomoto

KOKU

KOKU

EXPENDIO DE MAIZ SIN NOMBRE

EXPENDIO DE MAIZ SIN NOMBRE

SHORTLISTED BY BISTRONAUT #10

WHO
Expendio de Maíz is fresh on the scene, completing the Parnita / Páramo duo located right next door. It’s one of the best and most immersive rural food places in town, which Jesús Salas Tornés and Paulino Martínez (owners and partners at Parnita and Páramo) have been working on while travelling all over Mexico. Expendio is an unprecedented experiment, composed of an impressive open kitchen, a “fonda” (inn) and a meeting place where you can learn all about the origin of corn. Chef Ana Dolores will just ask you how hungry you are to get the experience started!

FOOD
There’s no menu, they just serve you plate after plate until you’re full, and rotate their options weekly. Let them know what you eat or don’t eat and they will prepare some lovely dishes for you with whatever is fresh and available.

Everything is made with corn, accompanied by two or three different sauces.

- Before serving you, they offer you a corn quesadilla, in the shape of a small pig with fresh cheese.
- “Picadita de Longaniza taco” (longaniza is a Spanish sausage similar to a chorizo) garnished with avocado slices, quesito (soft, white cheese) and a three tomato sauce (green, red and yellow). Creamy and exquisite! – $85
- “Hoja Santa taco” (Mexican pepperleaf, an aromatic herb), the star dish of Expendio that came to be purely by mistake! It’s basically a corn taco served with corn, cheese from Guerrero, hoja santa and squash blossom. – $65

DRINKS
There are non-alcoholic options such as fresh watermelon juice, cafe de la olla (a traditional Mexican coffee beverage made with coffee, cinnamon and piloncillo) or a green tea kombucha. There’s also beer! 

DECOR
After several trips with Jesus and Paulino, the famous architect Ludwig Godefroy designed this full open kitchen space (great for curious minds). He took his inspiration from the pre-Hispanic Mexican culture and above all, their kitchens. Everything is made from volcanic stones. They bought the pans from Oaxacan families and all the ingredients used for the stews are on display for the guests, adding some extra warmth to the experience. The decor will take you on a real trip across Mexican heritage.

NOISE
Very calm in the morning and noisier and more crowded at lunch due to next-door Parnita´s big terrace. 

SEATING
Two communal tables, which give you the opportunity to meet new people. Seating is cozy and close, so you can get comfortable with your tablemates!

VIBE
A very friendly, informal and warm atmosphere. Surrounded by authentic Mexican food and design (materials), there’s a distinctly Roma vibe and at the same time, you’re mingling with guest from all around the world.

RESTROOMS
Parnita’s restrooms, obviously! 

SERVICE
The friendly and knowledgeable team is part of the experience. The waiter will guide you through the preparation of each dish. I had a great conversation with my waiter about cheese production and the fresh ingredients used in each seasonal plate. 

WOULD RECOMMEND
Unmissable! Outstanding, fresh, tasty food, a great concept, a beautiful place, all run by a lovely team. And at a super fair price. What more could you ask for? You’ll leave looking forward to your next visit! Bring cash.

WHO
Expendio de Maíz is fresh on the scene, completing the Parnita / Páramo duo located right next door. It’s one of the best and most immersive rural food places in town, which Jesús Salas Tornés and Paulino Martínez (owners and partners at Parnita and Páramo) have been working on while travelling all over Mexico. Expendio is an unprecedented experiment, composed of an impressive open kitchen, a “fonda” (inn) and a meeting place where you can learn all about the origin of corn. Chef Ana Dolores will just ask you how hungry you are to get the experience started!

FOOD
There’s no menu, they just serve you plate after plate until you’re full, and rotate their options weekly. Let them know what you eat or don’t eat and they will prepare some lovely dishes for you with whatever is fresh and available.

Everything is made with corn, accompanied by two or three different sauces.

- Before serving you, they offer you a corn quesadilla, in the shape of a small pig with fresh cheese.
- “Picadita de Longaniza taco” (longaniza is a Spanish sausage similar to a chorizo) garnished with avocado slices, quesito (soft, white cheese) and a three tomato sauce (green, red and yellow). Creamy and exquisite! – $85
- “Hoja Santa taco” (Mexican pepperleaf, an aromatic herb), the star dish of Expendio that came to be purely by mistake! It’s basically a corn taco served with corn, cheese from Guerrero, hoja santa and squash blossom. – $65

DRINKS
There are non-alcoholic options such as fresh watermelon juice, cafe de la olla (a traditional Mexican coffee beverage made with coffee, cinnamon and piloncillo) or a green tea kombucha. There’s also beer! 

DECOR
After several trips with Jesus and Paulino, the famous architect Ludwig Godefroy designed this full open kitchen space (great for curious minds). He took his inspiration from the pre-Hispanic Mexican culture and above all, their kitchens. Everything is made from volcanic stones. They bought the pans from Oaxacan families and all the ingredients used for the stews are on display for the guests, adding some extra warmth to the experience. The decor will take you on a real trip across Mexican heritage.

NOISE
Very calm in the morning and noisier and more crowded at lunch due to next-door Parnita´s big terrace. 

SEATING
Two communal tables, which give you the opportunity to meet new people. Seating is cozy and close, so you can get comfortable with your tablemates!

VIBE
A very friendly, informal and warm atmosphere. Surrounded by authentic Mexican food and design (materials), there’s a distinctly Roma vibe and at the same time, you’re mingling with guest from all around the world.

RESTROOMS
Parnita’s restrooms, obviously! 

SERVICE
The friendly and knowledgeable team is part of the experience. The waiter will guide you through the preparation of each dish. I had a great conversation with my waiter about cheese production and the fresh ingredients used in each seasonal plate. 

WOULD RECOMMEND
Unmissable! Outstanding, fresh, tasty food, a great concept, a beautiful place, all run by a lovely team. And at a super fair price. What more could you ask for? You’ll leave looking forward to your next visit! Bring cash.

Mexico City Shortlist

Jesús Salas Tornés, Paulino Martínez & Ana Dolores

WHAT?
A one-of-a-kind corn mill and corn omakase joint that puts a new twist on Mexican classics.

WHO?
Co-owners Jesús Salas Tornés and Paulino Martínez (El Parnita, Páramo) along with head chef Ana Dolores.

WHY?
Because it’s 2019. Because even just a few years ago, the world’s greatest restaurants sourced ingredients for their tasting menus from around the globe, proof of their infinitely vast appetites. But today, as Expendio de Maiz reminds us, it is so critically important to remain in place, to cook local, to adopt a more modest approach, to seek out pleasure in the infinitely small. And why not in a small kernel of corn? If you’re bringing heirloom grains back, you might as well do it by producing the best tacos of the year in the taco capital of the world. Talk about a life lesson!

Sign up now to get all news

SUBSCRIBE TO OUR NEWSLETTER

Your subscription to the newsletter has been confirmed.

You can unsubscribe anytime. Please read our Protection of Personal Data to learn more about how we process your personal data.