At Maize, traditional meets modern...
…centuries-old cultures blend and meld together, and the relaxed local vibe is brought to life through our unforgettable food, atmosphere, and service.
Maize Restaurant earns its namesake from the formal name for corn, which has held a special significance to Native Americans, Mayans and Aztecs for millennia. In its many colors and varieties, maize is considered the essence of life by the Native American Pueblo people, who introduced maize to the Southwest some thousand years ago.
Corn was and continues to be the staple food of the Americas – and throughout the region, many ancient cultures have worshipped corn deities and passed stories about the origin, growing and harvesting of corn through generations. In tribal ceremonies, cornmeal was often scattered as an offering to the gods to celebrate birth and death, sunrise and sunset.
Today, as it has for hundreds of years, corn features as a core ingredient in many traditional Southwestern dishes, along with beans and squash (together, they’re known as The Three Sisters, and they make a special appearance on the Maize menu). The diversity and fusion of cultures in Santa Fe are represented in the local cuisine – and this carries through to the experience you can expect when you dine at Maize.
Every dish at Maize captures the essence of the Southwest, with a bold and modern twist.
From our Smokin’ Nachos to the coffee-seared Bison Tenderloin, and from our Tongue ‘N’ Cheek Tacos to the Prickly Pear Sorbet, you’ll be sure to find your new favorite flavor at Maize.
Director of New Mexico Fine Dining
Charles Dale is an acclaimed chef and author, and a 35-year veteran of the food and restaurant industry. Charles’ restaurants have received critical acclaim and international press coverage, with recognition from Food and Wine Magazine, the James Beard Foundation and Wine Spectator. Having made Santa Fe his home for the past decade, Charles brings French cooking techniques to the traditionally earthy and rich food of the Southwest. At Maize, you’ll find him working behind the scenes, creating dishes that bring together the diverse cultural heritage of Santa Fe, and serving up new interpretations of classic Southwestern fare.
He most recently served as Chef de Cuisine for Eloisa Restaurant in Santa Fe, and was previously chef and business partner with Mark Miller in Coyote Cafe and Red Sage in Las Vegas, Nevada. Chef Andrew spent six years in the kitchen at Charlie Trotter in Chicago, which was named “Best Restaurant in America” by the Wine Spectator in 2000. In addition to authoring four cookbooks, Andrew has consulted for several national restaurant groups, has been invited to cook at the prestigious James Beard House in New York, and has been featured several times at the Masters of Food and Wine in Carmel, California.
Trained as an engineer in his native Mexico, Christian began to nurture his love of cooking upon coming to the United States with his family. After moving from California to New Mexico, he was part of the opening team in the professional kitchens at Rancho Encantado, An Auberge Resort, under then Executive Chef Charles Dale.
Over his four-year tenure, Christian moved through all the stations, eventually becoming lead line cook. When Auberge ceded the hotel to the Four Seasons group, Christian moved on to Café Fina, and from there to Joseph’s Table. After two and a half years with award-winning chef Joseph Wrede, Christian accepted a position as Sous Chef at Georgia, the restaurant next to the O’Keefe Museum.
When Georgia was taken over by NM Fine Dining and eventually became Maize, featuring Modern Southwestern cuisine, Christian was promoted to Chef. He brings a wealth of knowledge from his native Mexico to the creative interpretation of local and indigenous ingredients as featured on the Maize menu.
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