Astoria, Restaurants Feb 03, 2014 More on Maizal, Mexican Restaurant Coming to 34th Avenue We’ve got the details on what’s coming to Astoria via Maizal, a casual to mid-upscale Mexican with origins on Staten Island, setting up shop in the old Thymari space on 34th Ave. Share this Scoop by Meg Cotner total shares! Twitter Facebook Email Print We’ve got the details on what’s coming to Astoria via Maizal, a casual to mid-upscale Mexican with origins on Staten Island, setting up shop in the old Thymari space on 34th Ave. by Meg Cotner Share this Scoop total shares! Twitter Facebook Email Print Related scoops 12 Days of Giveaways 2018, Day 11: Fresco’s Cantina Cinco de Mayo 2018 – Drinking and Eating in Astoria and LIC Where To Find Taco Tuesday In Astoria and Sunnyside Over on Facebook we posted a photo we snapped of a new restaurant opening in the old Thymari space on 34th Ave. We also speculated about it being an Astoria outpost of Maizal, a Mexican restaurant on Staten Island, and that has been confirmed by the folks behind the restaurant. Astoria is getting what looks like a great option for Mexican food, and the Maizal organization is thrilled to be in Astoria. Chicken Mixiote. They spent four years on Staten Island working out the kinks and are looking forward to bringing their skills and talents to Astoria. They consider their cuisine to be “casual to mid-upscale Mexican” and the menu incorporates simple and traditional dishes, as well as some unique options for those that want to expand their notion of Mexican food. Menu highlights include Mole Poblano, made with mole they import directly from Puebla because, in their words, “some things just can’t be replicated anywhere.” Other things to look for are the Tequila & Lime Fired Shrimp, (a favorite of their SI customers), Shrimp or Chicken Mixiote, Fresh Grouper Tacos, and Seared Tuna Tacos. Steak Tacos Al Pastor. We’re also pleased to see that they have a number of vegetarian and vegan options, including enchiladas, burritos, quesadillas, fajitas, soup and salads. The sweet plantains with cajeta also sound pretty tasty. They’ll also be offering weekly specials, too, developed by their Chef, Alejandro Santos, who is a graduate of the French Culinary Institute. He’s also pretty happy to be in Astoria. Look for the restaurant’s soft opening on February 11th for dinner while they wait for their liquor license. After they have secured that, they’ll have their debut opening. This means we can look forward to enjoying a variety of cocktails—something they’re well-known for on SI—particularly their margaritas, mojitos, and homemade sangrias (red, white, and pink). We look forward to one of these once they get their liquor license. We plan to check it out this month after they’re open, and are really looking forward to it. Keep up with them on Facebook, Twitter, and Instagram in the meantime. Maizal Astoria, 32-07 34th Avenue, Astoria, NY 11106, 718-406-9431, www.maizalrestaurant.com Twitter Facebook Email Print Alejandro SantosCocktailsenchiladasMaizalmargaritasMexican foodMixiotemojitosMole Poblanoquesadillassangriatacos About Meg Cotner Meg Cotner was trained as a harpsichordist and now works as a freelance writer and editor. She is the author of "Food Lovers' Guide to Queens," and is a skilled and avid home cook, baker, and preserver. Related scoops 12 Days of Giveaways 2018, Day 11: Fresco’s Cantina Cinco de Mayo 2018 – Drinking and Eating in Astoria and LIC Where To Find Taco Tuesday In Astoria and Sunnyside 4 Comments Leo March 27th, 2014 Hello friends, Maizal is now serving drinks…join us… Reply Nellina February 3rd, 2014 Yay! It’s seems their SI location makes their guacamole to order and if they follow suit, as long as it is always fresh, they will have a fan (me)! As an Astoria native who prefers to dine in Astoria, the mid-scale Mexican options are scarce! Reply Davette February 3rd, 2014 Fresh made guacamole is what i’m most interested in! Hopefully its actually good. Astoria is lacking in that area. Reply megc February 3rd, 2014 That’s an interesting comment, since what people consider to be “good” varies so much. Smooth vs. chunky, mild vs. spicy, tomatoes vs. no tomatoes. People can be pretty passionate about what constitutes perfect guacamole. What makes a good guac, in your opinion? Reply Leave a Reply to Davette Cancel replyYour email address will not be published. Required fields are marked *Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.