A Taco Experience
WELCOME TO CASA DE MAIZ
At Casa de Maíz, the spirit of Mexican street food and Mayan tradition come alive. Reimagined by Chef Rahim, our menu celebrates the humble taco. Whether you’re stopping by for a casual lunch or settling in for an evening of tacos and good company, Casa de Maíz offers uninterrupted lagoon views to savor every bite. Gather your friends or come solo and join us for a taco experience.
CUISINE
Casa de Maiz invites you to explore tacos inspired by bustling mercados and late-night street corners. And every meal is served with a view just as impressive as the food. We’ve wrapped bold fillings in handmade tortillas to create crave-worthy flavors. For those seeking more than the simplicity of the perfect taco, our curated menu caters to every appetite. Choose from regional favorites like our savory mole or casual options like the aguachile. Buen provecho.
MENU
BREAKFAST
US 10 | BZ 20 | Sauteed okra, tomatoes, caramelized onions, and creamy mozzarella folded into two farm-fresh eggs. Served with artisanal sourdough toast and a touch of house-made jelly. |
US 12 | BZ 24 | Freshly baked Belizean Creole bun layered with ham, poached eggs, sliced tomatoes, fresh arugula, and creamy guacamole. Finished with a drizzle of hollandaise sauce. |
US 10 | BZ 20 | Two scrambled farm eggs with a side of chaya, sautéed onions, and tomatoes. Served with refried beans, sliced bacon, and our signature house-made habanero pepper sauce. Choose from a side of handmade corn tortillas or fried jacks. |
US 9 | BZ 18 | Yellow corn tortillas layered with guacamole, sunny-side-up eggs, crumbled queso fresco, and house-made ranchero sauce, with local fresh cream on the side. |
US 11 | BZ 22 | Coconut oil refried beans, two eggs your way, pork sausage, fresh cream, pickled onion and peppers, served with a side of light, golden fried jacks. |
US 12 | BZ 24 | Belizean meat pie, freshly baked goods, and local plain yogurt drizzled with organic honey, served with house-made granola. |
US 11 | BZ 22 | Banana bread soaked in a milk batter infused with cinnamon and anise, grilled until caramelized, and finished with a pineapple glaze and sea-salted bacon. |
US 9 | BZ 18 | Eggs scrambled with longaniza sausage, rolled in corn tortillas, topped with ranchero sauce, shaved egg, crumbled queso fresco, and fresh pico de gallo. |
US 2 | BZ 4 |
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US 2 | BZ 4 |
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US 2 | BZ 4 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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Room Service available at a fee of $5 USD plus tax |
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LUNCH & DINNER
US 7 | BZ 14 |
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US 6 | BZ 12 |
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US 6 | BZ 12 |
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US 5 | BZ 10 |
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US 8 | BZ 16 |
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US 7 | BZ 14 |
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US 8 | BZ 16 |
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US 13 | BZ 26 | Crispy chicken served in our homemade traditional mole, a savory chili-chocolate sauce. With roasted plantain, fresh cilantro sprouts, and handmade corn tortillas. |
US 20 | BZ 40 | Mexican-style braised lamb shank in rich adobo gravy, served with fresh avocado, onion, and cilantro sprouts. Accompanied by handmade corn tortillas. |
US 14 | BZ 28 | Crispy chicharrón (deep-fried pork), folded in yellow corn dough, deep-fried, and served with our house-made salsa roja and creamy squash sauce. |
US 13 | BZ 26 | Wood-oven roasted chicken served over Mexican rice with braised chaya and cherry tomatoes. With a red pepian sauce made of toasted pumpkin seeds and sesame seeds. |
US 20 | BZ 40 | Grilled octopus with charred green onions over a smooth squash cream, finished with guajillo chili oil and toasted black corn tortillas. |
US 13 | BZ 26 | Shrimp marinated in lime and garlic, served over red sauce made from guajillo peppers, topped with cilantro sprouts. Accompanied by sea-salted fried corn tortillas. |
US 20 | BZ 40 | Slow-braised goat simmered in a traditional Jalisco-style chile adobo, folded into a warm corn tortilla, and finished on the plancha. These goat stew tacos are served with rich birria consommé for dipping. |
US 8 | BZ 16 | A traditional Mayan pepita dip made of roasted pumpkin seeds and other local seeds, spread over a handmade corn tortilla. Served individually. |
US 8 | BZ 16 | Thinly sliced beets roasted in cloves and herbs in a handmade corn tortilla. Served individually. |
US 10 | BZ 20 | Grilled beef patty on a house-baked bun with lettuce, tomato, grilled onions, and melted cheddar. Served with hand-cut fries. |
US 10 | BZ 20 | Breaded chicken strips are deep-fried until crisp. Served with seasoned fries. |
US 8 | BZ 16 | Linguine tossed in butter and herbs. Finished with parmesan cheese and served with garlic bread. |
US 8 | BZ 16 | Elbow pasta tossed in creamy homemade cheese sauce. |
US 20 | BZ 40 | Grilled octopus with charred green onions over a smooth squash cream, finished with guajillo chili oil and toasted black corn tortillas. |
US 6 | BZ 12 | Crispy golden fries smothered in melted cheese, finished with a light sprinkle of seasoning. |
WINE
DRINKS
US 6 | BZ 12 |
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US 6 | BZ 12 |
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US 7 | BZ 14 |
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US 7 | BZ 14 |
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US 6 | BZ 12 |
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US 6 | BZ 12 |
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US 5 | BZ 10 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 6 | BZ 12 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 5 | BZ 10 |
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Room Service available at a fee of $5 USD plus tax. |
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US 14 | BZ 28 | Disaronno, raspberry vodka, house infused roasted spiced pineapple syrup, lime juice, and mint, shaken and strained over ice. Garnished with caramelized cinnamon stick. |
US 12 | BZ 24 | Raspberry vodka, mango, and lime juice is blended and layered with freshly pureed dragon fruit. Garnished with lime. |
US 9 | BZ 18 | Bombay gin, lime juice, mint leaves, and blended cucumber shaken and strained over ice. Topped with soda water. Garnished with cucumber. |
US 10 | BZ 20 | Bombay gin, house infused roasted pineapple syrup, lime juice, turmeric powder, and passionfruit shaken and poured over ice. |
US 12 | BZ 24 | House-made pineapple infused rum, lime juice, basil and pineapple syrup, and pineapple juice shaken and strained over ice and topped with Bacardi rum and sorrel juice. Garnished with torched pineapple. |
US 12 | BZ 24 | Tito’s vodka, sparkling wine, passion fruit puree, lime juice, and simple syrup shaken and strained. Garnished with a caramelized passion fruit. |
US 11 | BZ 22 | Khalua, house infused cinnamon and anise rum, cinnamon syrup, espresso, and grated chocolate shaken with ice. Garnished with chocolate. |
US 11 | BZ 22 | Copalli white rum, simple syrup, orange juice, and lime juice shaken and poured over ice. Garnished with pepitos on an orange twist. |
US 11 | BZ 22 | Vodka, lime juice, simple syrup, house made pineapple tepache, shaken and strained over ice with smoked cinnamon. 2024 Winner of Battle of the Bartenders |
US 13 | BZ 26 | Maker’s Mark bourbon, house made cinnamon syrup, bitters, and cinnamon stick stirred, smoked, and strained over ice. |
US 8 | BZ 16 | Craboo infused rum, sorrel juice, orange juice, and simple syrup. |
US 8 | BZ 16 | Cinnamon-anise infused rum, roasted pineapple infused rum, coconut cream and fresh pineapple. |
US 8 | BZ 16 | Cinnamon-anise infused rum, orange juice, and lemongrass syrup. |
Room Service available at a fee of $5 USD plus tax |
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US 12.50 | BZ 25 | Sugar and bitters are muddled and combined with bourbon or rye. |
US 11 | BZ 22 | Italian bitters, Campari, and vermouth gently stirred with gin. |
US 10 | BZ 20 | Fresh mint leaves are muddled with rum and cane sugar, built and topped off with club soda and a dash of bitters. |
US 10 | BZ 20 | Tequila is shaken with fresh lime juice and orange liqueur served on the rocks with a salted rim. |
US 14 | BZ 28 | Vodka, dry vermouth, orange bitters stirred and strained into a chilled glass. |
US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 4 | BZ 8 |
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US 5 | BZ 10 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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US 3 | BZ 6 |
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RESTAURANT INFORMATION
Opening Hours
7:00am to 9:00pm
Dining Times
- Breakfast
7:00am to 10:00am
- Lunch
12:00pm to 3:00pm
- Dinner
5:30pm
7:00pm
8:00pm
Reservations encouraged
Call +501-523-3867
