University alumnus Armando Sandoval recalls the comforting smell of handmade tortillas from his Chicago home. Eventually, Sandoval realized he missed traditional Mexican cuisine so much that in October of last year, he decided to bring it to the campus.

The same aromas he grew up with now fill his Mexican grill, Maize, located at 60 E. Green St. Ever since the restaurant’s debut, word has spread across campus, courtesy of enthusiastic customers, including professors and students.

Some customers and close friends to Sandoval’s suggested that Maize move or expand its location. Though he is considering a second location for the grill, Sandoval promised that Maize will stay the same.

“I don’t want to change (this place) because it reminds me of the taquerias in Mexico,” Sandoval said. “They are very small and there is only elbow room inside.”

According to Sandoval, perhaps one of the most authentic aspects of Maize is the kitchen atmosphere. At the grill, cooks — or taqueros, as they are called in Mexican taquerias — stand in an assembly line, helping prepare everything from tacos to tortas.

“The guys that I have I cannot speak highly enough of — they are really fast,” Sandoval said of the taqueros. “The type of work that they do in the kitchen is a special skill.”

The kitchen is also where the creation of Maize’s most popular dish, Tlacoyo, takes place.

The entree consists of a freshly made tortilla stuffed with beans and garnished with cilantro, onion, sour cream, cheese and the customer’s choice of meat. Sandoval recommends the al pastor, a pork generally marinated with chilies. Other options include carne asada — aka “grilled meat” — chicken, chorizo sausage and veggie. The tortilla can either be grilled or fried, depending on the diner’s preference.

Sandoval said he is impressed by the attention the dish has already received.

“I think a lot of people see the name and a description and they are intrigued when they want to try new things,” Sandoval said.

However, Tlacoyo is not solely responsible for the increased volume of customers at Maize.

For customers, Sandoval said, Maize offers a sense of community that other Mexican eateries miss.

“You go to any other restaurant and everyone has their own table and conversation,” Sandoval said. “Here, it doesn’t work that way. You will eventually bump into someone and begin to talk.”

_Lyanne can be reached at [email protected]._