Recent social media posts
01/06/2026
In Mexico, when the sun goes down, esquite carts come to life. 🌽
A snack, a catch-up, a reason to stay a little longer.
Our esquites are made with sweet corn cooked in epazote broth, finished with 10 chilli mayo, salted cheese, butter, chile de árbol and coriander.
Squeeze the lime. Mix it all together. Enjoy.
Winter has arrived. This is a good place to start.
27/05/2026
A Margarita rooted in corn, culture and craft. 🌽
Introducing the MAIZ Signature Margarita.
Nodo Espadín Mezcal fat-washed with corn, butter & epazote, Nixta Corn Liqueur, burnt tortilla syrup and fresh lime.
Smoky, silky, citrusy and deeply corny in the best possible way.
Inspired by the ingredient at the heart of MAIZ — from our tortillas to our cocktails.
Best paired with esquites, totopos or the start of a long night ahead.
.agave
25/05/2026
Not many people see this part of our kitchen. 🌽
Mondays at Maiz are not quiet. They’re actually quite busy preping beginning of everything.
After our busy weekends, we reset and start building flavour again roasting vegetables, making salsas, fermenting sauces, pressing masa, shaping corn, baking and preparing the foundations of the week ahead.
Mexican food is all about building flavour. For us it’s a cuisine deeply connected to time, technique, preparation and care.
Many of the beautiful dishes that arrive at your table this week started right here on a Monday morning.
This is our Monday Prep weekly ritual. The work that keeps our food honest, consistent and connected with our culture.
If only you could smell these photos
Join us this week — bookings are now open.
21/05/2026
The wine we’re pouring:
A 2024 light red, made from organically grown NSW fruit, wild fermented, unfined, unfiltered, no shortcuts. Bright, textured, and made for sharing.
The kind of wine that feels right with what we do. Slightly chilled, poured generously, and perfect alongside our Mexican flavours.
This year, @MEREDITH.WINE she’s been nominated for the Young Gun of Wine Awards 2026 a celebration of the most exciting winemakers in the country. A huge moment, and one we’re proud to stand behind.
If you’ve enjoyed a glass with us, we’d love you to support her journey and cast your vote here @younggunofwine
20/05/2026
Re-interpreting Classics: By @ellery
End tail of Autumn and our drinks menu just got the revamp we needed for these crisp nights ahead of us.
This new version of Tequila Sunrise (unofficially known as “Chamoynecer), is a super refreshing juicy cocktail served tall on ice.
Tangy-jammy chamoy paired with fresh orange and pineapple juice gives this juicy cocktail a cheek-clenching zing that explodes across the palate. Topped with a chamoy and tajin rim for a salty tart depth, our popularized by the Rolling Stones during their 1972 tour, the original hotel-bar Tequila Sunrise, made with grenadine, orange juice, and tequila, quickly became an international sensation.
This version brings it back home with chamoy and Tajín, the perfect companions for fresh fruit and ingredients found in every Mexican pantry. Flavour profile: Vitamin C and a Little nostalgia
Collaborations:
@tequilatromba
@sydneydirectfeshproduce
12/05/2026
🇲🇽✨ We are honoured to receive the “Sello M” awarded by the Embassy of Mexico in Australia in collaboration with the Asociación Mexicana de Gastronomía.
This recognition is given to restaurants around the world that represent Mexican cuisine with authenticity, respect, and truth.
We are proud to be 1 of 8 in Australia and the only restaurant in NSW to hold this distinction.
Congratulations to the rest of Mexican Legends who are putting their heart and soul to raise the bar of Mexican Cuisine abroad and representing it with integrity, tradition and love for our Culture 🫶🌽
For us, this goes beyond an award.
To honour our roots, to share our culture with integrity, and to continue telling the story of Mexico through every dish, every drink, and every experience we create.
México: A journey through flavours. 🌽
Gracias to our team, our community, and everyone who has been part of this journey!
06/05/2026
Proudly Pouring these two NSW legends!
This May, we’re celebrating the diversity and talent of Australian wine and we’re proud to have two wines on our list whose makers have been selected for the Young Gun of Wine Awards 2026 a recognition of the most exciting emerging voices shaping the future of Australian wine
MEREDITH : No More Sleeps wine by is a light, vibrant red made from organically grown NSW fruit. Wild fermented, unfined, unfiltered. Bright, textured, and made to be shared.
FRANKLY, THIS WINE WAS MADE BY BOB by is a Sauvignon Blanc that’s fresh, expressive and full of character, reflecting a hands-on, no-shortcuts approach to winemaking.
Both wines speak to what we value the most : Community, Craft and Supporting the people pushing things forward.
If you’ve enjoyed a glass with us, give them some love and cast your vote for them in the Young Gun of Wine Awards.
VOTE HERE——->
From the floor to the bottle, from friendships to the list
this is what it’s all about.
All the Best 🫶🍷🍷🍷
05/05/2026
Vampirito Campechano
For those coming to Tostada Today, our chefs will be serving this delicious treat:
Arrachera Asada , Chorizo with Pulque, Oaxaca Cheese, Char Tomatillo Salsa, Pickled Onions
Best paired with 10 dll Palomas for today only!
D E L I C I O S O !
🌽🫶
29/04/2026
Barramundi in Corn Husk 🌽
Last chance to try our Tomatillo Menu!
As we close the final week of our Tomatillo Menu, we leave you with one of our favourites dishes created by chef
Barramundi wrapped and cooked in corn husks, a technique found across parts of South America, where the husk gently steams the fish and locks in moisture, aroma and flavour.
Fernando serves it with a Tomatillo & morita chilli aioli, roasted tomatillos and cherry tomatoes, so each bite has a contrast of sweetness and acidity.
TOMATILLO Final week !!
Book now to experience the last days of this collaborative seasonal menu.
LimitedEdition MaizSydney
28/04/2026
TAMAL OAXAQUEÑO w/ PORK BELLY CARNITAS
Some flavours just take you straight home. This dish by is one of them.
Our final weeks of the Tomatillo Menu features a dish rooted in tradition but an elevated take on the classic Tamal de Puerco en Salsa Verde.
Free-range pork belly carnitas, Tamal Oaxaqueño, and charred tomatillo salsa bringing that unmistakable balance of richness, smoke and bright acidity.
A flashback to Mexico, reimagined for the table.
Final days to experience the Tomatillo Menu. Once the season ends, so does this dish.
Gracias for the video 🎥
SalsaVerde SeasonalDining
21/04/2026
Aguachile de Atún con Tomatilo!
This time dives deep in memories from Baja California to create this fresh, tasty and beautiful spin on Aguachiles found there.
Still celebrating the last harvest of Fresh Tomatillos this Is her dish:
Tuna Aguachile, fresh Tomatillos, Serranos and Green & Pink Lady Apples, Pickled Jalapeños and Finger Limes
Our Tomatillos Set Menu is nearly coming to an end!
You Can now enjoy it a la carte too!
Can you pick a favorite?
See you at
14/04/2026
TOMATLOVA: Not where you expect tomatillos to end up.
This is where our collaborative Tomatillo Menu finishes with a high note!
Our talented chefs and Kiri created a dessert that brings together two worlds: an Australian classic, Pavlova, and one of Mexico’s most unique ingredients, Tomatillo.
Merengue, Vanilla chantilly, tomatillo marmalade, dehydrated tomatillo, pepita & ancho chilli crunch, finished with a silky Tomatillo sabajón: a nod to Rompope (Mexican eggnog)
Our most commented and celebrated and completely unexpected dish of the menu.
A reminder of what happens when ideas are shared, boundaries are pushed, and the whole team comes together to create something new.
💚TOMATILLO Limited Menu Available all month 💚
🎥 : 🫶💃🏻
08/04/2026
TOMATILLO MENU: FIRST COURSE
We begin the tomatillo set menu with our TETELITA :
An Organic Blue Corn and White Corn Tetelita filled with local Oaxaca Cheese and served with Lacto-fermented and pickled Tomatillo salsa.
The triangular shaped inspired one of our team members .loya to work in her craft to make us a beautiful custom made plate perfect for this dish.
Tomatillos & Jalapeños by
Cheese by in Marrickville
Masa by :Fair Trade Native Mexican Corn.
Pottery: by .loya
Video : by
This simple snack is a reflection of daily corn craft, and our commitment to local produce and Australian craftsmanship.
Sabroso!
01/04/2026
TOMATILLO PALOMA
To kick off the Tomatillo Set menu, the talented bar team gave a delicious spin on a classic Paloma.
Cold presed Tomatillo juice, Epadin Mezcal infused in Hoja Santa, Jalapeño and Lime, all fresh and carbonated in house.
The spent pulp of the tomatillos has been dehydrated to make the perfect salt rim for this drink.
A collaboration between , , .art and the bar team.
Try it as part of the Set Menu or À la Carte 💚
30/03/2026
“El Apapacho de Maíz”
A lot goes into every dish we make.
Mexican Food looks “easy” on the surface, but the real flavour comes from the complexity of layering flavours in the right way.
Growing up in Mexico, our taste buds are constantly seeking that perfect bite that hits the right spot to make you feel at home.
To give you that “apapacho” : a deep, tender nurturing and soulful act of affection!
Everything is made from scratch and with intention and we are always open and excited to hear from our Mexican Community what they miss, what they think, what our food makes them feel.
If you are Mexican, please tells us: what you miss the most and what would you like to see in our menus.
This week will be a short one, but we’ll come back after Easter for more:
CLOSED: Easter Friday & Easter Saturday
25/03/2026
Tomatillo Menu Launches Today!
A seasonal menu on the end tail of the fresh tomatillo production from . The heavy rains have affected the crops but we are stoked we can have this beautiful produce on our tables to support them and share with you!
Created by all members of Maiz in a collaborative fashion , from idea exchange, planning , testing, design, video and content creation, drink shakes , food cooking and warm and attentive service….All made in House with the talent of all our team! Very proud 🥲
This menu is a statement of our values and a cultural & peaceful response to what’s happening both in our industry and the world.
Through Connection, Empowerment, Support, Restaurants can still be a space to Restore: Culture, People, Land & Good Times.
The team is excited and we are too to!
Buen Provecho
LIMITED SEASONAL MENU 🫶🌽💚
14/03/2026
VOLTEADA by Day , VOLTEADA by Night
The kind of dish that works just as well in the middle of a sunny lunch as it does over a drink at dinner.
Our upside-down tostada is Inspired by the cevicherías of Mexicali, the town we grew up in, where seafood from the Pacific is bright, bold and crispy tostadas soak up every drop of flavour.
Fremantle octopus, prawns and catch of the day drenched in our fermented habanero & Clamato sauce, topped with herbs, avo & pickles.
🌶️Chilli Notes🌶️: Be ready for a mouthwatering kick.
Available Lunch & Dinner at Maiz.
12/03/2026
If Corn defines our food, Agave defines our bar. 🌵
This is one of our favourite drops right now ! a small-batch Sotol from Chihuahua made by third-generation sotolero Gerardo Ruelas. &
Wild harvested in the desert, roasted in underground ovens, fermented with wild yeast and rested briefly in bourbon barrels, it carries the flavours of northern Mexico smoke, minerality, dried chilli and desert earth.
And yes… there’s rattlesnake in the bottle.
A centuries old northern Mexican tradition believed to carry healing properties once distilled.
Rare, intense, and deeply rooted in place.
A spirit worth discovering.
Ask for it at the bar.
09/03/2026
Research shows that Vitamin T is good for the heart and soul.
We have a good supply of it from tomorrow for Tostada Tuesday through the whole week
Tostadas, Tortillas, Tequila, Tetelas, Tlacoyos, Tamales, Totopos, Tacos, Tlayudas, Tinga, Tepache
For a healthy Vitamin T intake, Book Today!
33 Enmore Rd, Newtown
PURO SABOR !
08/03/2026
For this International Women’s Day, we’re honoured to host our Resident Artist, , a celebrated Mexican visual artist whose work has been recognised across the world.
Her work has been exhibited across Europe, the Middle East, Africa, the Americas, and Australia, including exhibitions in Milan, Rome, Fabriano, and Rovereto (Italy); Paris (France); Madrid (Spain); Saint Petersburg (Russia); Pilsen (Czech Republic); Mauritius; Dubai (UAE); Cusco (Peru); and Sydney (Australia). In Mexico, her work has been presented in important cultural institutions such as the Centro de Arte Moderno in Guadalajara and the internationally renowned Palacio de Bellas Artes.
Among her most notable recognitions are the “Jacobo da Ponte” Award for Excellence in Art (Milan, 2024), selection for the Milan Biennale (2023), and the Global Quality Award (2022) recognizing her as an Inspiring Woman of the 21st Century for leadership in the visual arts.
Her powerful pieces bring together colour, movement and storytelling, reflecting a lifetime dedicated to the arts and a career marked by international exhibitions, biennales and awards.
Having a Mexican artist share her vision within our space is a true privilege for us. Her works are currently on display and available for purchase at the restaurant with 100% of the profits going directly to the artist!
Come by, experience the art, and celebrate the creativity and strength of women with us. 🎨✨
Gracias 🌽🫶
07/03/2026
POLLO AL PIPIAN
The most wowed dish in our Lunch Menu! Not only looks spectacular, but taste Amazing . The wait is worth it.
Half a Chook, Brined then Roasted (aka juicy and crispy) served over a bed of Salsa Verde Green Rice and a Pepita and Jalapeño Pipián Mole.
A classic homey Mexican meal of Chicken + Mole+ Rice but we made it our own.
If this chicken doesn’t make it to the top 5 chickens in Sydney, it’s because you haven’t had it .
LUNCH: Every Saturday from 12 🌽🫶
05/03/2026
Tomatillo season is almost gone. So we went all in. 🌿
For the last stretch of the harvest, we’ve built an entire menu around fresh tomatillos, a hard to find ingredient in Australia, but so loved by Mexicans and a staple in our culinary traditions.
Grown in Gympie, Queensland by Cecilia and Greg, we are getting the last fruits and our kitchen, bar and floor have come together to push this ingredient in every direction.
Entrées, mains, dessert and drinks exploring acidity, sweetness, smoke and texture through different techniques and ideas.
A full team effort we are proud of and that we cannot wait to share it with you!
Our Tomatillo Menu launches soon.
Limited Special Menu. Stay tuned.
📽️ : by &
27/02/2026
Bring Me Back to the 90’s! 🌮
Thanks to the amazing & team for such a successful and vibrant night last night !
If you missed it, we’ll be serving our hero dish and drink all weekend !
This one is for all Australians who grew up with (not so great Mexican food 🫣), but in their hearts brings memories of those cheap taco nights and cheesy tequila sunrises at home with friends and families!
Our riff on these brings our Authentic flair and packed with the traditional flavours Maiz is known for !
🌮 Our New del Taco: House made Blue Corn Tortilla Shell (Taquito Dorado), Beef Picadillo in Pasilla Adobo, Jocoque, Lettuce and Char Salsa.
🍹Our Tequila Sunrise (by .art ) features a house made Pommegranate Chamoy, Freshly squeezed pineapple and orange juice and of course Tequila!
A fun take on AUS-MEX from the 90’s done well!
Available All Weekend Until Sold Out !
19/02/2026
Same ritual, Same care, Different pour.
This weekend we’re celebrating International Margarita Day and whether you’re drinking, not drinking, or somewhere in between, we’ve got you covered.
Side by side, all weekend long we’ll be shaking:
✨ 100% Agave Margaritas = additive free, bold, balanced, unapologetic
🌱 0% Non-Alcoholic Margaritas = a mirror of our classics, full flavour, zero compromise !
Can’t pick a favourite yet. Because great Margaritas aren’t about alcohol they’re about flavour.
Join us this weekend and raise a glass your way.
No judgement. Good vibes only. 🍋🌽
🎥 :
10/02/2026
Pork Loin Al Pastor, Corn Tortilla, Oaxaca, Chat Pineapple and Morita Salsa.
Its Tostada Tuesday featuring hand pressed to order Quesadillas Mercado Style 🌽
Paired Best with Our Corn Cerveza from 🍺
See you tonight!
Address
33 Enmore Road, Newtown
Sydney, NSW
2042
The restaurant is located on King Street in Sydney. For public transport, you can take a train or bus to Newtown Station and walk towards King Street. Alternatively, you can take a bus that stops near King Street. For driving and parking, follow the signs towards King Street and look for available parking spots in the area.
Opening Hours
| Tuesday |
5pm - 9pm |
| Wednesday |
5pm - 9pm |
| Thursday |
5pm - 9pm |
| Friday |
5pm - 9pm |
| Saturday |
5pm - 9pm |
Alerts
Be the first to know and let us send you an email when Maiz Mexican Street Food posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Contact The Business
Send a message to Maiz Mexican Street Food:
What people say
Maiz Mexican Street Food, located on King Street in Sydney, is a must-visit for anyone looking for the best Mexican brunch in town. Their hand-pressed and cooked to order tortillas are simply extraordinary and tasteful classics. The ENTOMATADA dish with Morita, Tomato and Epazote Sauce, Queso Fresco and Mozzarella, sliced Onions, Herbs is a simple yet delicious option that will leave you wanting more.
If you're a tequila lover, Maiz has got you covered with their top-quality family-owned tequilas. They even have a special range showcased every month! And if you're not sure where to start or want some recommendations, just shoot them a comment and they'll be happy to help.
But it's not just about the drinks at Maiz - their food menu is equally impressive. The Tostada Tuesday menu is a must-try with an array of goodies paired perfectly with their 2022 vintage. And don't forget to try their Golden Oldie - the Mandarin Mezcal Margarita - made with fresh mandarins and their agave of the month.
Overall, Maiz Mexican Street Food is a fantastic restaurant that offers bold flavors of Mexican street food in a cozy atmosphere. With friendly staff and delicious food and drinks, it's definitely worth checking out!
