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Mazor is a casual River West spot named for the ear of corn, and the menu behaves accordingly: tetelas, tacos, and tostadas, all built on masa, with a short list that suggests nobody here is hiding behind options. The chef pulls from both Mexico and Guatemala, where he grew up, and the food stays unfussy while still feeling like an occasion. Come in whatever you wore to work, and expect Eater to have already told your friends.
The awards strongest first
One number, weighted & current 68
How we scoreThe dishes from the writeups
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Tostada de atun
“options range from a crisp and generously dressed tostada de atun with lovely floral and microgreen garnish”
Eater -
Blue corn quesadilla
“to an ultra-cheesy blue corn quesadilla with your choice of protein”
Eater -
Guacasalsa
“Don’t overlook the guacasalsa, which provides a spicy kick on chips or as an addition to whichever items you choose on the menu.”
Eater
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The neighbors closest first
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- Beity Lebanese Eat · 69
- Taqueria Chingón Taqueria Eat · 79
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