Taquiza Tacos

Long before heritage corn became a standard talking point in Miami kitchens, Steve Santana was already nixtamalizing organic blue kernels to make the masa that anchors Taquiza. That stone-ground dough is the foundation for the entire gluten-free menu, showing up as soft, pliable tortillas and the restaurant’s distinct *totopos*. These aren't your standard basket of chips; they arrive as hand-torn chunks of masa, fried until they puff up – crisp on the outside and steaming soft in the middle. The kitchen uses this masa to support a wide range of fillings, from standard al pastor and carnitas to traditional proteins like *lengua* (tongue), *huitlacoche* (corn fungus), and toasted *chapulines* (grasshoppers). The mahi-mahi taco is a consistent draw, usually served simply to let the earthiness of the corn stand up to the fish. For larger groups, the quesadillas are substantial enough to share, functioning more like a main course than a side. The space itself sits at the base of the Broadmoor hotel, opening onto a terrace just a block back from the ocean. It’s a casual, concrete-and-wood setup where sand-dusted beachgoers mix with locals grabbing lunch. Finding the entrance can currently require a bit of navigation – ongoing construction on Ocean Terrace often obscures the path – but once you’re settled on the patio with a margarita or a Mexican soda, the noise of the work tends to fade behind the conversation.