-Grubbing in Chicago
Masa Specialties in West Town
I always get backed up with posts this time of the year as summer is really busy as far as going out and about. After a bit of a slow start we’ve had a nice run of really nice openings too. Today’s post will highlight yet another one of them. A place that has yet to really take off but should do so very soon.
Recently Opened in West Town
Mazor opened in June on Milwaukee Avenue near the border of West Town and Fulton. It’s helmed by Chef Cristian Orozco, who previously worked at Chicago restaurants like Acadia and Tzuco. Orozco grew up in Guatemala and his food has both Mexican and Guatemalan influences - the food at Mazor is described as MesoAmerican. It’s a casual spot focusing in on fresh, nixtamalized corn masa and the menu is a breath of fresh air compared to your typical Mexican restaurant. For starters the tostada de atun was one of the most refreshing bites of the summer. A crisp fried corn tortilla is topped with bluefin tuna, avocado and salsa macha and it’s only $9. I could eat a few of these and call it a meal.
Tostada de Atun
Tacos have become way too generic for my liking. Too many spots are doing the same uninspired stuff - steak, chicken, marinated pork that’s never seen a spit but they still call it al pastor and so forth. Then many of them use the same tortillas and top them the same way with standard onion and cilantro. The tortilla is a blank canvas and more spots should be trying to stand out with their tacos rather than fit in. The tacos here aren’t anything that hasn’t been done before but they’re clearly made with care and not just meant to be a menu filler. First off they’re all served on handmade corn tortillas and they come dressed differently depending on which ones you order. The winner for me was the ribeye taco - thinly sliced ribeye meat with a kiss of smoke goes on a corn tortilla with a cheese crust and is joined by potent grilled onions and crispy potato strings that add a really nice crunch while salsa macha makes it nutty and spicy. Again I could make a complete meal out of a few of these.
Ribeye Taco at Mazor
I’ll always browse the menu of new to me restaurants looking for things that stand out and the tetelas caught my eye at Mazor. Little triangular pockets of corn masa are filled with chorizo and cheese and served with beans, crema, queso, and an avocado mousse. Just like the previous dishes this is driven by the use of nixtamalized corn which gives off that wonderful aroma that sticks to your fingers when you touch it. This is a signature dish of sorts for Chef Orozco and I think in time it will be the signature dish at Mazor too as the taste of the fresh masa really stands out in this dish. I look forward to seeing where this place goes from here. They’re currently offering a tasting menu for around $50 and based on the regular menu it seems like it would be well worth the entry fee. I'm already planning to go back.
Tetelas
Mazor Chicago
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