Maíz is the brainchild of co-owner Juan Carlos Negrete Lopez, a former Three Blue Ducks sous-chef and permaculture designer who hails from Baja California. And unless you have shelled out more than a few pesos at Oaxacan market stalls or on the side of the road in Puebla, quesadillas are the only item you might recognise on his expansive and exciting menu – a menu which is essentially a celebration of corn in its various incarnations.

Maíz‘s story began at the Summer Hill Flour Mill Markets, where they introduced Sydney to sopes – thick, hearty corn tortillas with inventive toppings, a rarity outside Mexico. Each dish at Maiz is a corn-centric masterpiece, as tortillas are hand-pressed and prepared to order, keeping the tradition alive. Forget tacos, Maíz focuses on other delicious Mexican handhelds, including molotes, corn pastries brimming with free-range pork chorizo.

Sydney’s proverbial home of street plays host to a Mexican icon from head chef and co-owner Juan Carlo. Maiz Mexican Street Food opened in King Street in 2021 at the height of the lockdown and has been booming ever since. With a beautiful courtyard that feels equal parts familiar and foreign, the restaurant is renowned for its signature vegan hibiscus al pastor, spanner crab tinga and 16-hour slow-cooked beef barbacoa.

Maiz is on an upward trajectory, having evolved from market stall, to brunch offering, to an impressive dining experience. The restaurant moved from its King Street digs to a new home at 33 Enmore Road (the former Hartsyard space) in January. Expect a dedicated mezcal bar (with house-made “mezcalcello”, a take on limoncello) and food rooted in tradition, amplified through punchy flavours and beautiful presentation.

Walking into Maiz feels like you’re in a courtyard in Oaxaca or Puebla. It breaks away from the typical taco offerings to serve up Mexican cuisine with a vision of linking authentic food to the Aussie culinary scene. Head chef and owner Juan Carlos Negrete is dedicated to this mission, describing food as “a language we use to express care to our close ones connecting generations, culture, and traditions.

Free-flowing margaritas, lager, prosecco, tequila and berry spritzes, coupled with the very best of street-style Mexican – sign us up!. When you head down to Maiz Mexican for their three-course menu and 1.5 hours of bottomless drinks, you’ll feast on Mexican corn in all its forms, shapes, colours and preparations. Devour tetelas, totopos, tlacoyos, molotes, esquites, chilaquiles and so much more.

Mexican brunch is still a novelty in Sydney, given the dearth of options to do so. Maíz ensures the novelty isn't the only drawcard. There are no tacos or breakfast burritos, instead you're asked to familiarise yourself with dishes like sopes (a raised masa base with toppings), tlacoyos, the hangover-friendly chilaquiles and tortas, a dish wish a similar history to the French-influenced Banh Mi.

Rolling down King Street looking for somewhere to dine can be a daunting task, but Newtown’s Maiz is here to make that choice easier. It is easily one of the best restaurants in Sydney. Located in a historic 1830s building with a stunning openair courtyard, the restaurant offers central Mexican street food, affordable tostadas and specialty cocktails.

Maiz is a 100% Gluten Free venue, that is funky, hip and serves tasty Mexican Street Food. Maiz began at the summerhill markets with their traditional sopes, which are a thick round tortilla bases with savoury toppings. Not long after the popularity of their sopes grew they opened a store on King Street, Newtown.

Some cuisines can be minefields for coeliacs and anyone else dodging gluten. Mexican, fortunately, isn’t one of them. This popular Inner West eatery throws big flavour punches with its comprehensive menu of Central American favourites, from ceviche and chilaquiles to tamales and tostadas.

This humming diner explores Mexican cuisine in a way few Sydney spots do, with lesser-seen street food dishes and innovative fillings. Plus, find Margaritas shaken five different ways.