Casa Maíz

Three questions that hold up a table.

Casa Maíz was born from a journey through the markets of Sololá, the cacao farms of Alta Verapaz and the salt flats of Sacapulas. Every dish answers the same question: where does the corn come from, who grows it, how did people cook it before us? The kitchen works with producers we know by name — no middlemen, no shortcuts.

We serve a seven-course tasting menu that shifts with the harvest. We don't imitate other places' cooking; we study our own, with respect and curiosity. Fire, comal and molcajete are tools, not decoration.

— Chef Inés Maldonado