Located on an unassuming strip of Fulton River District, after months of delays chef Cristian Orozco unveiled his Mexican Guatemalan establishment in June 2026, spotlighting diverse applications of fresh masa in artfully plated dishes that make even a casual
lunch outing feel special.
Orozco’s story is a very American one. He was raised in Guatemala along the border with Mexico, as he told Eater contributor Lisa Shames, and as a kid he regularly joined his mom crossing into the neighboring country to purchase items to restock her grocery store. At 17, Orozco immigrated to the United States, and worked his way up from dishwasher in a Vietnamese restaurant to kitchen staff at spots including Acadia, Tzuco, and North Pond. Before Mazor, he opened Five O Four Kitchen in Glen Ellyn; it was named one of Chicago Magazine’s best suburban restaurants and bars but closed in September 2025. Mazor’s menu and operation reflect that life experience, finding through lines between Mexican and Guatemalan food, and executing it in a way that’s true to Orozco’s ambition.
Masa is one of the ties that binds those two cuisines. Mazor’s team sources its nixtamalized corn masa from third-generation family-owned El Popocatepetl Tortilleria, and that pliable dough forms the foundation for dishes such as tetelas, quesadillas, and fresh-pressed tortillas for a selection of tacos.
The vibe
I visited Mazor for a late lunch in July. Parking was remarkably easy when I arrived. There were free spots along the street out front, just steps from Richard’s Bar. The restaurant is long, narrow, and relatively sparse with high-top tables and bar seating near the front window. The kitchen operation is literally behind the cashier counter and runs along the length of the dining area. There wasn’t a wait; my dining partner and I walked right up and got to ordering, making sure to grab bottled drinks from the adjacent fridge.
What to order
- I’m a sucker for a tuna tostada, so this was an immediate order. For $9, the tostada de atún is heaped with chilled cubes of bluefin, tossed in a gently spiced chile seasoning, and pulled together with a squeeze of lime. For a casual afternoon this dish was downright celebratory, topped with a garden of shaved watermelon radish and red onion, peppery nasturtium petals, and delicate microgreens.
- I wasn’t initially planning to order the quesadilla, but the cashier suggested it, and I was glad I took her up on that recommendation. The chef’s knife-sized blue corn quesadilla ($14) has a tender exterior that gives way to tangy, melty Chihuahua cheese. I added a generous portion of chorizo for $2 more, which imparted some nice oily spice.
- The quesadilla was an interesting counterbalance to the tetelas ($14), a Mesoamerican dish that makes almost dumpling-like, chorizo-filled triangles out of that same blue corn masa; they’re topped with more of that gorgeous fresh vegetable mixture and served on a bed of silky black beans with crema queso and avocado mousse. While utilizing similar ingredients to the quesadilla, I found the tetelas, less tender and harder to navigate than the quesadilla — though that may have been because the provided plastic utensils made them hard to slice.
- Of the tacos we ordered, Mazor’s al pastor ($5 per taco) was the most memorable filling. The pork was well-seasoned and, while some al pastors put more emphasis on spice, this version offered a punch of pineapple flavor with each bite. Mazor’s other tacos include steak ($6), rib-eye ($6.50), pollo ($5), camaron ($6), and a vegetarian option ($6) that features a medley of mushrooms, zucchini, and pinto beans on those aforementioned fresh tortillas with onions, cilantro, and lime wedges. Diners can also get a three-taco combo with rice and beans for $19.
- The guacasalsa ($6) really is the best of both worlds, blending avocado-rich guacamole with spicy salsa verde. It comes with heirloom corn chips, but why not dunk and dress other bites in it, too? Squeeze bottles of house salsas, including salsa verde and salsa roja, are also available gratis.
What to drink
There are sodas and bottled waters in the fridge, as well as a small list of coffees, including Guatemalan black coffee ($5), cold brew ($6), and cinnamon- and piloncillo-seasoned café de olla ($6). I went for the restaurant’s agua de jamaica ($6), a tangy and refreshing tea that Mazor pre-bottles and keeps in the fridge alongside its own horchata.
Insider tip
Mazor has a tasting menu for just $50. At that price, why wouldn’t you try it? Tickets to special events where Orozco gets to show off a bit more are also available for purchase on the website.
The verdict
Since opening this summer, Mazor is slowly starting to catch on, and I expect this won’t be the last anyone hears of it. The menu here is pretty extensive, but with a little strategizing, you can hit some of the main beats without breaking the bank. I’m hoping to revisit at some point and check out that tasting menu or perhaps the coctel de camarones ($15) that I had my eye on (but lacked the stomach space for on this particular day).
