Macizo

I almost didn't come here. It's outside of town a bit and honestly, sits in a strip mall and doesn't look like much. But they were just named a James Beard Semifinalist for Best Chef - Great Lakes. And more than a few people asked "Are you going to Macizo?" when learning I liked food. So off I went. 

There is nothing fine dining about this place. And it was essentially empty. The space feels very clean and like a family restaurant. I was greeted by the host (her name is Itsell) so warmly that I figured she was the daughter of the family. That's impressive if she is and also impressive if she isn't. (She isn't)

The chef is Mexican and his wife is Peruvian, so the menu features both. Dishes look fun and interesting and they had some really nice looking specials.

I ordered a tuna appetizer, a side of mole (I always try a restaurant's mole!) and a taco dish Itsell recommended. As the dishes arrived, it became clear. This restaurant is proof that you can't judge a book by its cover. 

There is a reason for that James Beard award. This is some of the best food I have had in quite a while. So authentic. So fresh. So well made. So flavorful. Wow!

I would have loved some spice in the leche de tigre that accompanied the tuna, but it was delicious without it. And the tuna was fresh and chilled and served in such a generous portion! This dish would be a staple for me. Absolutely reminded me of the food in Peru.

The recommended tacos were also tremendous. So much flavor in the sausage on terrific house-made tortillas, with the ribeye adding plenty of unctuous umami. Loved this dish.

But the pièce de résistance was that mole. OMG. I'm so glad they offered it as a side and honestly, I tore through it. If you have ever had a truly outstanding mole, you will know what I am talking about. Dozens of ingredients cooked forever to create a rich and deep flavor not found in almost any other food on earth. And this mole had it. Whatever "it" is for mole, it was here in spades. Beautifully complimented by the warm house made sourdough, which was stellar.

Well through my meal, the chef came out to check on the dining room and we chatted for a bit. He is so passionate about his food, his culture, his heritage and his wife. The restaurant flows directly from those loves onto the plate.

You can taste it. You can feel it.

Sure, there is nothing fine dining about Macizo. But the transfer of a chef's love of his or her homeland and culture onto a plate of food is the best the restaurant industry has to offer.

And Macizo is overflowing with it.

If you're in Indianapolis, get here. Come multiple times. Order everything on the menu, because I'm sure each item has a story and a history and is simply and utterly delicious.