Mazor Chicago

Masa is the foundation of Mexican and Guatemalan cooking, the basis for tortillas, tostadas, and so much more. In Chicago, Mazor makes this ancient craft the core of its identity, building a roster of dishes where everything starts with fresh, house-made yellow and blue corn masa. Tortillas are hand-pressed, creating a distinct texture and flavor that elevates familiar forms. This dedication to the fundamentals underpins a blend of culinary traditions that has quickly garnered critical acclaim since the restaurant's opening. The selection of dishes is a direct reflection of this focus. The kitchen has become known for its ribeye taco, a composition of grilled onions, crispy potato strings, and salsa macha with melted cheese. Another dish that has defined the restaurant is the tostada de atun, featuring bluefin tuna with avocado and salsa macha. Beyond these, the masa takes other shapes, such as in tetelas, traditional Mesoamerican triangles filled with chorizo and cheese, or empanadas made from blue corn masa stuffed with chicken tinga. The offerings provide a compelling exploration of what can be achieved when the primary ingredient is treated with such respect. The setting is a low-key, counter-service spot in the city, which allows the food to remain the main event. However, a different side of the restaurant's ambition is revealed on Wednesday evenings, when a weekly four-course tasting menu is offered at the counter. This format allows for experimentation with seasonal ingredients and dishes not found on the regular lineup. From a simple taco to a multi-course meal, the common thread remains a steadfast commitment to the craft of masa that informs every plate served.