Our story

We’re not born from cliché.
We’re born from craft.

MaízMaíz was born between Mexico City and Barcelona. From a kitchen where corn is not a side ingredient — it’s the foundation. It holds culture, memory, and a way of understanding food.
Here, corn leads the way.

Living masa, fire, flautas, tostadas.
A cuisine that is direct, honest, and full of rhythm.
Mexico is our origin, but not a label. We’re not trying to recreate a folkloric version or follow familiar formulas. What we do is cook from the essence: flavor, product, technique, and intuition.

Because cuisine travels too. It blends. It evolves without losing its identity.

MaízMaíz belongs as much to Mexico City as it does to Barcelona. To the markets, the streets, the loud music, and that energy that turns eating into something alive.

No artifices.
No clichés.

A space where tradition and the present coexist naturally. Where origin matters, but so does the moment.

⁰¹ Quality

⁰² Roots

⁰³ Enjoyment

About the Chef

Nicolás de la Vega (Mexico City, 1990) has spent years building a career between Mexico and Barcelona, shaped by craft, technique, and a deeply personal vision of cuisine.

Trained at Barcelona’s Hofmann School, he is co-founder of Bar Canyí and SLOW&LOW (1 Michelin star), establishing himself as one of the standout voices in Barcelona’s gastronomic scene.

With MaízMaíz, he develops a project profoundly connected to his roots. A cuisine where corn, product, and memory take center stage through a contemporary, free, and direct perspective.

His way of cooking blends tradition, travel, and intuition. Flavors that coexist naturally, without artifices or forced formulas.