There are just a few days left of Restaurant Week, and so many choices, but we think you need to make Maize at the Station a priority. Editor-in-Chief Jessica Hammie and I dipped in for dinner last night, and we certainly have no regrets.
Maize has a two-course dinner offering for $22 (or lunch for $13). You can choose from Sopa de Tortilla or Sopa Tarasca (black bean and chile ancho) for the first course, then there are three options for the main course:
- Cecina Estilo Guerrero—Thin, tender grilled steak, lightly salted. Served with guacamole and pico de Gallo.
- Pollo en Mole—Chicken breast in aromatic mole sauce.
- Tlayuda de Nopales ó Cecina—Large maize tortilla grilled in oven and topped with either cactus or cecina (thin Steak).
I opted for Sopa de Tortilla. It was simple and delicious. I was presented with a small bowl with crispy tortilla strips, some shredded queso, and slices of avocado. The server then poured the steaming soup over the top of the other ingredients, which was a fun detail. The soup was very flavorful, with just a slight amount of heat to it, but nothing overwhelming if you are not a fan of spicy.
Knowing what I know about the the mole wings on the Maize appetizer menu, the Pollo en Mole was an easy choice for me. The plate had several large pieces of chicken breast, absolutely smothered in mole sauce. It also came with a side of rice and a several tortillas (helpful more making sure you scoop up as much sauce as possible). That mole sauce is magical — slightly sweet, thick, rich and very satisfying. I honestly think there could have been anything on that plate and I would eat it covered in that sauce. The chicken absorbed the sauce nicely though as a pulled it apart. The portion was quite generous, and I’m looking forward to having the leftovers for lunch. (JM)
I selected the sopa de tarasca, a velvety smooth black bean and chile puree served over crispy tortilla strips and sliced avocado. This was a lovely way to start the meal, and I cannot emphasize just how smooth that soup was.
For my entree, I selected the tlayuda de nopales, an oven-charred tortilla topped with beans, nopales (cactus), cilantro, cheese, and red onion. Nopales are no longer on Maize’s regular menu — they’re seasonal — so it really felt like a treat. If you have a chance to order this, I recommend it. The nopales were perfectly cooked, and tender and delicious. I could have done with more thinly sliced red onions, but other than that, I’d happily order and eat this dish anytime it appears on the menu. (JH)
Maize at the Station
100 N Chestnut Street
Champaign
M-Sa 11 a.m. to 9 p.m.
Sun 11 a.m. to 8 p.m.
Jessica Hammie and Julie McClure contributed to this SPlog.