Experience a contemporary yet authentic Mexican brunch in the heart of Costa Mesa. Maizano Cocina offers a vibrant, upscale menu that celebrates Mexico’s flavors and styles beyond anything you’ve likely experienced in Southern California.
Inspired by the farmers’ markets of Mexico City, the word “maizano” is based on “masa,” which is a dough used for tortillas and tamales, and paisano, “which means friend or compadre.” Utilizing masa as an ingredient throughout the menu, Executive Chef Alan Sanz’s rich, inventive dishes will have you wanting to come back for more.
Maizano’s beverage offerings are made exclusively with Mexican wine and spirits. Maintaining its commitment to masa, Maizano offers the Octagon cocktail, made with consomme-infused Abasolo Corn Whiskey, Pasilla Mixe liqueur, corn liqueur, and orange liqueur. If you love an espresso martini, the Carajillo is a must-have. Made with a foundation of espresso, bartenders add Licor 43, a Spanish liqueur with a sweet vanilla flavor, that gives this drink its kick. For those who don’t wish to imbibe, Maizano offers the Del Monte, made with Ritual Zero Gin, menta blanca syrup, lemon and pineapple juices, and lavender non-alcoholic bitters.
We strongly suggest starting with a couple Maiz Snacks before diving into the Especiales for your main course. We started with the Panuchos, which is a fried tortilla that is soft and puffy like a pillow stuffed with refried beans and topped with shredded pork and pickled onions. The Taco de Tianguis is served open-face and topped with cecina (a salted, air-dried beef), chorizo, salsa verde, and crispy potatoes. Both dishes were packed with flavor and different textures that harmonize perfectly in your mouth. For a refreshing option from the sea, try the Crudo de Temporada or the Aguachile Negro, made with blue shrimp, cucumber, and avocado.
From the main starters, the blue corn pancakes are an obvious standout and another homage to its name. The pancakes are more colorful than your average flapjack, topped with housemade granola, seasonal fruit, Requesón cheese, and honey. The Flautas Ahogadas are perfectly crunchy and stuffed with lamb barbacoa, pulque sauce, avocado, queso fresco, and crema. Something most people will definitely recognize are the Huevos Rancheros, but Maizano puts its spin on it by adding refried beans, queso panela, steak, and salsa roja underneath poached eggs.
If you’re not already having dessert at the end of your brunch, the tres leches at Maizano will make you start. Moist cake is soaked in carajillo milk and topped with whipped cream, cubes of coffee flan, and blackberries. Each bite is decadent yet light, and we guarantee you’ll miss it when it’s finished.
In addition to Maizano’s brunch menu, lunch, and dinner are available. On weekends, guests who are interested in an intimate and immersive dining experience can reserve a special prix-fixe chef’s dinner available exclusively at a six-seat chef’s counter, which peers directly into the exhibition kitchen.
Maizano Cocina is open for brunch, Friday through Sunday, from 11 a.m. to 5 p.m., and dinner, Wednesday through Sunday, from 5 to 9 p.m.
For more information, visit www.maizanococina.com.
2300-C Harbor Blvd.
Costa Mesa, CA 92626