Sazon Kitchen

Three tostadas worth showing up for. 🌊
La Bufadora — Wild Pacific Sole cured in salsa verde. So clean it melts into the lime.
La Cenicienta — Pacific Halibut with habanero pickled mango. Sweet, acidic, slightly dangerous. 🥭
Ojo Surfo — Sashimi-grade tuna, seared, ponzu mayo, tobiko. The one that makes you close your eyes. 🐟
All three on heirloom corn masa, ground fresh every morning.
Where should we pop up next? 👇🌊

Favorites are starting show

Prep night. 🔪
Chiltepin getting cracked. Salsas marisqueras coming together. The kind of prep that makes your kitchen smell like a dock in Ensenada at 6am.
Tomorrow morning the lime hits the fish — and that’s when the magic happens. Ceviche doesn’t wait for you. You wait for it.
By the time you show up to Pike Place Flower Festival, everything will be cold, fresh, and ready to ruin your plans of just having a light lunch. 🌶️🌊
You coming? Drop a 🌊 in the comments so we know.
📍 Maíz · Pike Place Market
🗓️ This weekend
⏰ 11-4 pm

Cloudy skies. Cinco de Mayo. A cart so small we had to apologize to the cucumbers for the lack of space.
The people who found us? Surprised but they stayed. They ate. Most of them ordered twice.
Pro tip: the cure for a spicy ceviche is just eating more of it. Science. 🥒
Day one. ✅ Round two coming soon. 🌊
📍 Maíz · Pike Place Market

CINCO DROP 🚨
200 tostadas. One man. One cart. One tortillería so small the fish had to wait outside.
Heirloom corn. Fresh ceviches. Pike Place views.
No table. No reservation. No host. Just show up, stand around the cart, grab one or two, will make sure your mouth tells you you’re in Ensenada for 5 minutes.
We made 200. After that we’re closed, tired, and slightly proud of ourselves.
Come early or come hungry later. 🌊
📍 Maíz · Pike Place Market — follow the masa
🗓️ Tuesday May 5th, BTW no weekend crowds :)
⏰ 10am-4pm