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Maizal means cornfield and here at Maizal Mexican Kitchen and Mezcaleria we are all about taking Mexican food and drink back to its roots, back to the cornfield. Chef Leo was raised in the central valleys of Oaxaca, a state in the south of Mexico and the place of our inspiration. In the small town of Santa Ana, the youngest of 11 siblings, he was brought up on the family farm raising goats, cattle, chickens, horses, and donkeys and growing agave (for the mezcal!), cactus, beans, squash, and you guessed it, corn!

Learning how to cook over a wood fire Comal in his mother’s traditional outdoor kitchen, Leonel absorbed timeless techniques for making tortillas from scratch, creating incredible fresh salsas using perfectly roasted fresh vegetables, and building mouth-watering moles one ingredient at a time. It was through these countless lessons around the table that Chef Leo learned what it’s really all about. That great food requires abundant time, effort, and passion, but most importantly it requires someone to share it with. So please join us for a fiesta and let us share what we are so passionate about.

P.S. It wouldn’t be right to tell the story of Maizal without mentioning mezcal. It is more than just a libation in Oaxaca, it is a cultural foundation and something we’re proud to share with Buffalo. The smoky forbearer of tequila, mezcal holds a special place in our hearts and we think you’ll fall in love with it too!

“Para todo mal, mezcal y para todo bien, tambien.”

“For everything bad, mezcal and for everything good as well.”