When I think Mexican food, I think of an oversized, filling meal and lots and lots of chips and guacamole. However, Maize Cocina & Cocktails, with all of its “Mexican flair,” failed to provide this experience. 

Situated in Westfield’s original 1892 train station, the restaurant officially opened its doors on Oct. 15 after undergoing an extensive renovation in partnership with the Westfield Historic Preservation Commission. Upon entrance, the efforts made to preserve the historic charm of the building were obvious, as a majority of the original design elements remained present. 

Equipped with a bar seating 25 people, an outdoor area set to open in spring 2025 and multiple smaller, more intimate dining areas, Maize takes a comfortable dining experience to the next level. The aesthetic, defined by the train station’s original castle-like stone work and brick, as well as rustic painted wood, blends perfectly with the cozy decor, creating a warm and inviting ambiance.

Unfortunately, my dining experience was not exactly on par with my high expectations based on the atmosphere the restaurant presented.

At a Mexican restaurant, a customer would typically expect complimentary chips, but I was disappointed that I had to order them separately at Maize, especially given the high prices on the menu. 

The rest of the menu offered a variety of Mexican-inspired dishes, which are made with local New Jersey produce and sustainably sourced meat. Appetizer selections included nachos with manchego queso, octopus al pastor, Peruvian pulled pork quesadillas, ancho pineapple habanero chicken wings, bloody maria shrimp ceviche and black garlic aguachile scallop crudo. I tried the pork quesadilla, which, although tasty, was disappointingly small, as well as the chicken wings, which perfectly blended spice with the sweetness of pineapple pico de gallo.

My mistake when ordering, however, was assuming that the tacos could be eaten as a filling entree, and would be plenty of food to split between two people when combined with a side of brussel sprouts, a quesadilla, wings, chips, guacamole and a dessert. Chicken tacos are typically a consistent dish, so I ordered the black garlic mochiko chicken tacos, which includes two tacos per serving. 

However, what I received better resembled a thin strip of dry fried chicken lying on top of a corn tortilla, with a few thin slices of radishes and cucumbers lying between. Not only was the taco missing the avocado as stated on the menu, but the flavor of the hot honey and salsa macha was nowhere to be found.

No dinner is complete without dessert, and out of the three options, which also included a Mexican chocolate cake and corn ice cream, my waitress recommended the tres leches cake. The cake and cream topping was very light, and the strawberry added the perfect flavor to complement the vanilla.

While many aspects of the meal were delightful, it did not meet my expectations for a restaurant claiming to be Mexican-inspired. The menu could be more accurately described as Mexican meets artisanal eating, and was focused more on an aesthetic presentation, but, for the high price of the meal, I would have expected a more impactful taste.