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EXPENDIO DE MAIZ
SIN NOMBRE
Mexico City Shortlist
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!