MaízMaíz, from Mexico City to Barcelona
MaízMaíz is a contemporary Mexican restaurant in Barcelona, born between Mexico City and the Catalan capital. Led by chef Nicolás de la Vega, the project draws on the roots of Mexican cuisine and brings them into the present with a distinctive, direct approach free from clichés.
Corn is the starting point and the thread running through our cuisine. Living dough, fire, flautas, tostadas and produce. Recipes and flavours rooted in Mexico, but also in dialogue with Barcelona, its markets, its ingredients and its way of enjoying the table.
We are not trying to reproduce an idea of Mexico. We cook from its roots, leaving room for the cuisine to travel, evolve and find new ways to express itself.
Mexico is the origin. Barcelona is where it all happens.
01 Quality
It all starts with the ingredients.
We select ingredients for their quality, origin and flavour. Corn is at the heart of our cuisine, and we respect the processes, timing and techniques that allow every ingredient to truly express itself.
Less artifice. More flavour.
02 Locality
Mexico at the roots. Barcelona in the present.
Our cuisine begins with Mexican food culture and engages with the place we are in. Local and seasonal produce, along with a direct relationship with our surroundings, are part of the way we cook at MaízMaíz.
It is not about putting borders on the plate, but about letting the ingredients speak the same language.
03 Enjoy
Come. Eat. Drink. Share.
MaízMaíz is made for sharing, discovering, getting your hands dirty and ordering another one.
Flautas, tostadas, dough, fire, music and the table.
We want to bring back a way of eating where flavour matters, but so does everything happening around the table.
ABOUT THE CHEF
Nicolás de la Vega
Born in Mexico City and trained at Barcelona’s Hofmann School, Nicolás de la Vega has built his career between Mexico and Barcelona, combining roots, technique and a highly personal way of understanding cuisine.
Co-founder of Bar Canyí and SLOW&LOW (1 Michelin star), Nicolás begins a new project with MaízMaíz that is deeply connected to his roots. A cuisine where corn, produce and Mexican memory take centre stage through a contemporary, free and direct perspective.
Tradition and the present. Mexico and Barcelona. A cuisine that evolves without forgetting where it comes from.
