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Welcome to Maiz! Here, we bring to you original flavors with our delicious, fresh Mexican cuisine. Our family-owned restaurants in Wakefield and Providence, RI, are known for their vibrant atmosphere, friendly service, and mouth-watering dishes. Wakefield: Located at 58 High St, South Kingstown, here we offer a cozy dining experience with outdoor seating perfect for families. Our standout dishes include the Chicken Tinga Bowl, Shrimp Tacos, and Veggie Bomb Burrito. We pride ourselves in passing down family recipes from Mexico. Providence: Our restaurant at 20 S Angell St is a new addition to the Wayland Square area. Here, you can enjoy our signature tacos, burritos, and street corn, along with a with a full bar and lively ambiance!
Address and Contact Information
Address: 20 S Angell St, Providence, RI 02906
Phone: (401) 522-3158
Website: http://maizri.com/
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Maiz
Maiz. Providence MenuSouth Kingstown Menu. Mexican flavor, local flare. VOTED BEST LATIN RESTAURANT IN SOUTH COUNTY BY RHODE ISLAND MONTHLY 2025.
Maiz East SIde: Home
We invite you to savor every bite and enjoy the rich flavors of Mexico! MOST POPULAR. SHRIMP TACO. $9.25. TACO TUESDAY AND THURSDAY. Add to order.
Maiz (@maiz.ri) · South Kingstown, RI – Instagram
5.6K+ followers · 665 posts · VOTED BEST LATIN RESTAURANT IN SOUTH COUNTY 2025 by @rimonthly Mexican flavor, local flair! 20 S Angell street, Providence, RI …
Reviews
Lauren Amos
Our second stop on our Saturday Taco crawl took us to Maiz, the Wayland Square location.The shop was decked out for the Halloween season. Inside the place reminds you of a Mexican cantina. Brightly colored flags adorning the ceiling contrasted the sand colored wall.
Our server was very nice, letting us know what our options were for the fight. I chose to upgrade mine to pastor tacos as they are my favorite type. My friends got a Birria taco, a shrimp taco and the carnitas taco.
It didn’t take long before our food arrived. Fresh and hot, we quickly dived in. The pastor was flavorful, a slight char taste that made the whole thing sing a symphony for my taste buds. The shrimp taco was particularly good as well. The shrimp was succulent and the addition of the pineapple took it to the next level. The Birria meat was tender and juicy. The carnitas was a solid choice as well. Their homemade hot sauce, mild or spicy, on the side. All washed down with ice cold Mexican coke.
Another taco spot in the books as a place to return. We only live 9 minutes away so it’s a sure thing for us!
… moreOur server was very nice, letting us know what our options were for the fight. I chose to upgrade mine to pastor tacos as they are my favorite type. My friends got a Birria taco, a shrimp taco and the carnitas taco.
It didn’t take long before our food arrived. Fresh and hot, we quickly dived in. The pastor was flavorful, a slight char taste that made the whole thing sing a symphony for my taste buds. The shrimp taco was particularly good as well. The shrimp was succulent and the addition of the pineapple took it to the next level. The Birria meat was tender and juicy. The carnitas was a solid choice as well. Their homemade hot sauce, mild or spicy, on the side. All washed down with ice cold Mexican coke.
Another taco spot in the books as a place to return. We only live 9 minutes away so it’s a sure thing for us!
Timothy Chace
Maiz, on South Angell in Providence, feels like you’re walking into a small party that has already started without you and is super happy that you showed up.
Papel picado hangs overhead in every color. Little lamps and Mexican skull shaped candy jars sit on worn wooden tables. Plants lean out of corners and windowsills. Salsa plays in the background, loud enough that you move your legs but not so loud that you have to shout. It feels like a place that expects you to stay a while. And you want to.
Maiz started in South Kingstown with a focus on corn, masa, and real Mexican home cooking. The Providence spot carries that same spirit into an East Side dining room. Most people still come for tacos, bowls, and plates, which makes the pizza section on the menu feel almost like a dare. You see it, pause for a second, and then decide to find out what they can do with that dough.
We ended up with two pies on the table as part of the RI FOOD FIGHTS Lord of the Pies event. An al pastor that had the more adventurous adults properly excited, led by the private chef in our crew who picked it out in about three seconds. And a “kids” cheese pizza (same size) that was supposedly for the twelve year old who was with us, but everyone at the table knew it was really for me, the grown man who still wants a plain pie to see what a place can actually do.
The first thing we noticed about the al pastor was the color. It was bright and loud in the best way. Green crema, red tomatoes, yellow pineapple, fresh herbs, all set over bubbling cheese. It looked fresh and alive, like a really good taco had sprawled out on a small pizza and made itself comfortable.
Some of us were skeptical about how it would eat. Sauce, cheese, braised pork, pineapple, onions, tomatoes, herbs. There are a lot of ways that can go wrong. Instead everything lined up beautifully. The crust was thin on the bottom with a thicker rim that cracked when people picked it up and then settled into a good chew. The tomato sauce tasted bright and stayed in balance. The cheese browned and stretched without swallowing up the other flavors.
The toppings did the real work. The pork was rich and tender with little caramelized edges and a gentle heat. The vegetables still tasted fresh instead of overcooked. The herbs cut through the fat. Pineapple became the surprise of the night. Most of the adults at the table are firmly anti pineapple on pizza, and they said so out loud. On this pie, those small cubes turned into sharp bursts of sweetness and acidity that cut straight through the richness of the pork and cheese. Bite after bite, people kept saying the same thing in different ways. It tasted like the right kind of al pastor taco and a traditional pizza had met in the middle and figured it out.
The “kids” cheese pizza did not have a story built into it, which was the point. No tricks. Just dough, sauce, and cheese. It held up. The base stayed crisp all the way through the meal. The crust edge had that clean, satisfying tear where you finish every last bit. The tomato sauce tasted zesty instead of sugary. The cheese had flavor and enough salt to stand on its own. It felt like the kind of pie you want from a neighborhood place. The one you bring home on a Wednesday when nobody wants to cook. If Maiz sat around the corner from my house, that would be a regular order.
The service matched the room. The staff were warm and attentive without hovering. Drinks stayed full. Food came out at an easy pace. Nobody seemed rushed. In the back, the pizza cook worked the dough to the rhythm of the salsa overhead, smiling and laughing with the rest of the crew. That kind of energy has a way of sneaking onto the plate.
Maiz is still a Mexican restaurant first. The menu leans into corn, chiles, slow cooked meats, and bright sauces that taste like they were made in the kitchen that afternoon. The pizza does not feel like a gimmick added for attention. It feels like a natural extension of what they already do so well. Same ingredients. Same respect for flavor. Just a different canvas.
… morePapel picado hangs overhead in every color. Little lamps and Mexican skull shaped candy jars sit on worn wooden tables. Plants lean out of corners and windowsills. Salsa plays in the background, loud enough that you move your legs but not so loud that you have to shout. It feels like a place that expects you to stay a while. And you want to.
Maiz started in South Kingstown with a focus on corn, masa, and real Mexican home cooking. The Providence spot carries that same spirit into an East Side dining room. Most people still come for tacos, bowls, and plates, which makes the pizza section on the menu feel almost like a dare. You see it, pause for a second, and then decide to find out what they can do with that dough.
We ended up with two pies on the table as part of the RI FOOD FIGHTS Lord of the Pies event. An al pastor that had the more adventurous adults properly excited, led by the private chef in our crew who picked it out in about three seconds. And a “kids” cheese pizza (same size) that was supposedly for the twelve year old who was with us, but everyone at the table knew it was really for me, the grown man who still wants a plain pie to see what a place can actually do.
The first thing we noticed about the al pastor was the color. It was bright and loud in the best way. Green crema, red tomatoes, yellow pineapple, fresh herbs, all set over bubbling cheese. It looked fresh and alive, like a really good taco had sprawled out on a small pizza and made itself comfortable.
Some of us were skeptical about how it would eat. Sauce, cheese, braised pork, pineapple, onions, tomatoes, herbs. There are a lot of ways that can go wrong. Instead everything lined up beautifully. The crust was thin on the bottom with a thicker rim that cracked when people picked it up and then settled into a good chew. The tomato sauce tasted bright and stayed in balance. The cheese browned and stretched without swallowing up the other flavors.
The toppings did the real work. The pork was rich and tender with little caramelized edges and a gentle heat. The vegetables still tasted fresh instead of overcooked. The herbs cut through the fat. Pineapple became the surprise of the night. Most of the adults at the table are firmly anti pineapple on pizza, and they said so out loud. On this pie, those small cubes turned into sharp bursts of sweetness and acidity that cut straight through the richness of the pork and cheese. Bite after bite, people kept saying the same thing in different ways. It tasted like the right kind of al pastor taco and a traditional pizza had met in the middle and figured it out.
The “kids” cheese pizza did not have a story built into it, which was the point. No tricks. Just dough, sauce, and cheese. It held up. The base stayed crisp all the way through the meal. The crust edge had that clean, satisfying tear where you finish every last bit. The tomato sauce tasted zesty instead of sugary. The cheese had flavor and enough salt to stand on its own. It felt like the kind of pie you want from a neighborhood place. The one you bring home on a Wednesday when nobody wants to cook. If Maiz sat around the corner from my house, that would be a regular order.
The service matched the room. The staff were warm and attentive without hovering. Drinks stayed full. Food came out at an easy pace. Nobody seemed rushed. In the back, the pizza cook worked the dough to the rhythm of the salsa overhead, smiling and laughing with the rest of the crew. That kind of energy has a way of sneaking onto the plate.
Maiz is still a Mexican restaurant first. The menu leans into corn, chiles, slow cooked meats, and bright sauces that taste like they were made in the kitchen that afternoon. The pizza does not feel like a gimmick added for attention. It feels like a natural extension of what they already do so well. Same ingredients. Same respect for flavor. Just a different canvas.
Erik with a K
I stopped in for RI Food Fights ‘Taco Mania!’. Everything was fantastic! The tacos were delicious. The atmosphere was warm and comfortable. Our server was very helpful and friendly. Stop in, you won’t be disappointed!
… moreDanira Vasquez
Stopped by as part of the LORD of the PIES quest to find the #BestPizzaRI. Unfortunately, this visit missed the mark. Our waitress mentioned we’d be the last customers in because they were closing soon — which honestly, I wish she’d just said they were closing and we could’ve come back another night. We felt rushed from the start.
I ordered the tinga chicken pizza — it was okay, but nothing special. The constant reminders that they were about to close didn’t exactly help the experience. My partner and I had each ordered a pizza, but only mine arrived. After a while, he checked on his and was told it was still coming, only for someone else to later say the oven was faulty and they couldn’t make it. They offered a burrito instead. It really felt like they’d just forgotten his order — and if that was the case, I wish they’d been upfront about it right away.
… moreI ordered the tinga chicken pizza — it was okay, but nothing special. The constant reminders that they were about to close didn’t exactly help the experience. My partner and I had each ordered a pizza, but only mine arrived. After a while, he checked on his and was told it was still coming, only for someone else to later say the oven was faulty and they couldn’t make it. They offered a burrito instead. It really felt like they’d just forgotten his order — and if that was the case, I wish they’d been upfront about it right away.
Christina Raposo
Authentic Mexican food. Best tacos I’ve had in Providence. They seem pricey, but 2 in plenty as they are packed with great ingredients. Every time I try a special, I’m never disappointed, and their tres leches cake is unreal. Amazing spot!
… moreJake Baxter
A Providence “Must Dine”
We’ve been anxiously awaiting Maiz to open in Eastside as we watched the progress come along in Wayland Square.
Our high expectations were over delivered. Food was absolutely fantastic. All of our dishes were absolutely delicious. By far best burritos/tacos we’ve had in Providence.
Service was spectacular, friendly and our dishes came out very quickly.
Great laid back and comfortable atmosphere. Love how there’s a full view of the kitchen which mixes flawlessly within the dining area. You can watch how meticulous the staff are as they carefully prepare dishes.
Highly suggest!
… moreWe’ve been anxiously awaiting Maiz to open in Eastside as we watched the progress come along in Wayland Square.
Our high expectations were over delivered. Food was absolutely fantastic. All of our dishes were absolutely delicious. By far best burritos/tacos we’ve had in Providence.
Service was spectacular, friendly and our dishes came out very quickly.
Great laid back and comfortable atmosphere. Love how there’s a full view of the kitchen which mixes flawlessly within the dining area. You can watch how meticulous the staff are as they carefully prepare dishes.
Highly suggest!
Katrina M
The food was good but didn’t wow me until the tamale came out! We dug into it so fast the picture is after it was half gone. Very tasty and satisfying. This was a good meal with great service however, it was pretty empty for a Saturday night. Get in here folks, make it busy!
… moreKaren Fleming
Maiz is a great addition to the Wayland Square area. The shrimp tacos are delicious with fresh pineapple salsa and the best seasoned shrimp. The Street corn on the cob is awesome. The burritos are finished off in a pizza oven so the have a little crisp to them which is yummy. The staff is extremely helpful in ordering and friendly.
… moreDavid Levesque
I sat at the bar and had the Carnitas pizza and a Jaritos soda. Absolutely delicious. Pleasant staff. I would definitely return and would highly recommend.
… moreSarah C
Such a great, fun atmosphere! So excited for Maiz to be open! We especially loved the chips and birria tacos and pizza – so cool that they’re making use of the old Minerva’s ovens, we loved it!!
… more