Maíz Molino

Name: Maíz Molino
Address: 2325 6th Ave, Seattle, WA, 98121, US

Mexican Antojitos

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Lunch Mon-Fri 11am-3pm; brunch Sat-Sun 10am-2pm; dinner Thu-Sun 5-9:30pm

2325 6th Ave, Seattle, WA 98121
Last verified: August 2026
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Main Courses (Dinner)

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Chochoyote Caldo$28
Mussels, shrimp & fish stew
Mole de Mi Ama$23
Artisan mole, peanut, chicken
Chile Au Jus Costilla$29
Braised short rib over heirloom masa grits
Molino's Asado$28
- Signature
House carne asada
Corte Ranchero$38
Pound-size ribeye with chimichurri
Ribeye Vampiros or Tacos$22
Zarandeado$26
Fish in banana leaves
Tumbado Rice$26
Seafood, Costa-style rice
Pipián Pork Cheek$24
Sunflower seed mole
Borrego Tatemado$32
Lamb barbacoa
Tlayuda de Col$18
- Vegetarian
Oaxaca tortilla with cauliflower
Gorditas de Camarón$21
Shrimp with chimichurri
Pike Place Catch$34
Market fish daily
Elote Risotto$23
Add shrimp +$7

Brunch Entrees

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Classic Chilaquiles
Hand-cut heirloom corn tortillas, nixtamalized and fried daily, simmered in house red or green salsa, finished with beans, cotija, crema, onion, cilantro, radish, and avocado; add egg +$3
Carne Asada & Eggs del Molino
Grilled arrachera steak with two eggs, traditional beans, roasted potatoes, and handmade tortillas
Chilaquiles Verdes con Carnitas
Nixtamalized corn tortillas in green tomatillo salsa topped with slow-cooked carnitas, beans, cotija, crema, onion, cilantro, radish, avocado
Birria Tatemada & Eggs
Fire-roasted, slow-braised beef birria with two eggs, whole frijoles tradicionales, handmade tortillas, and a side of birria consommé
Chilaquiles Rojos con Asada a la Parrilla
Crispy corn tortillas in deep red chile salsa topped with grilled arrachera steak, beans, cotija, crema, onion, cilantro, radish, avocado; add egg +$3
Huevos Divorciados
Hand-formed huaraches from daily nixtamal, topped with frijoles tradicionales and two eggs in contrasting green tomatillo and red ranchero salsas
Avocado Tostada
- Vegetarian
Crisp corn tostada topped with fresh guacamole, tomatoes, and two farm eggs
Pozole de Casa
Traditional hominy and pork stew, slow-simmered, served with cilantro, onion, radish, jalapeño, shredded lettuce, and crisp heirloom-corn tostadas
Omelette Mexicano
Mozzarella omelette topped with red salsa, chorizo, and avocado, served with beans, potatoes, and handmade tortillas
Tamalito and Egg
Tamal of your choice on an adobo base with plantain, topped with an egg cooked your way
Elote Francés
- Vegetarian
French toast topped with vanilla ice cream, sweet corn, plantains and caramel popcorn

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Arroz, frijoles & sides: The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings. On this menu as: Arroz Guisado · Elote Risotto · Pan de Elote.
Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk, banana leaf or other wrapper and steamed. Fillings vary enormously by region and can include pork or chicken in chile sauce, cheese and rajas, beans, vegetables, fruit and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are sold individually and by the dozen and are particularly prominent during holidays and celebrations. On this menu as: Tamales (Lunch) · Tamales Plate · Single Tamal.
Chilaquiles: Pieces of fried or toasted tortilla tossed or simmered briefly in salsa, usually red or green, and served while the tortillas still retain some texture. Common toppings include crema, cheese and onion, with eggs, chicken or other proteins frequently added. Chilaquiles are especially associated with breakfast and are celebrated as a morning-after meal for reasons that require little explanation. On this menu as: Chilaquiles with Guisado · Classic Chilaquiles · Chilaquiles Verdes con Carnitas.
Guisados: The word guisado covers a broad family of home-style braises, stews and cooked fillings. A taquería specializing in tacos de guisado may have a row of pots containing dishes such as chicharrón in salsa verde, picadillo, rajas con crema, bistec a la mexicana or chicken in mole. Pick a pot; it gets spooned into a tortilla. They are particularly associated with everyday lunch cooking in central Mexico. On this menu as: Antojitos (Lunch, build-your-own with choice of guisado) · Chilaquiles with Guisado · Arroz Guisado.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Molino's Asado · Carne Asada & Eggs del Molino · Chilaquiles Rojos con Asada a la Parrilla.
Huaraches & tlacoyos: Huaraches are elongated masa bases whose sandal-like shape gives them their name. They are griddled and commonly topped with beans, meat, salsa, cheese, nopales or other ingredients. Tlacoyos are thick oval masa cakes with pre-Hispanic roots, traditionally stuffed before cooking with ingredients such as beans, fava beans or requesón and then topped after they come off the griddle. Both are particularly associated with the street and market food traditions of central Mexico. On this menu as: Tlacoyo · Huarache · Chori Nopal Huarache.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Carne asadatypically $13.50 across 251 menus
Chorizotypically $9.38 across 181 menus
Carnitastypically $12.75 across 178 menus
Tostadastypically $9.50 across 175 menus
Ceviche & aguachiletypically $16 across 170 menus
Birriatypically $14 across 138 menus
Flantypically $6.99 across 132 menus

Maíz Molino on our other sites

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Maíz Molino

Menu

Antojitos (Lunch, build-your-own with choice of guisado)

Tamales (Lunch)

Entradas (Dinner)

Sides (Dinner)

Main Courses (Dinner)

Desserts

Brunch Entrees

How these dishes compare

Maíz Molino on our other sites

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