About Chef Israel Alvarez Molina

Chef Israel Alvarez Molina comes from a background where Nixtamal Tortillas are an essential part of every meal. After working as Chef de Cuisine at Pujol in Mexico City, Chef Israel moved to Canada in 2008. When he arrived in Canada he found he deeply missed his vital connection to the cuisine of his heritage. The texture, aroma, flavour, and complexity of Nixtamal Tortillas was no longer available and along with it, his roots. While trying to build his new life as a Canadian Chef, Israel envisioned using his skills to bring the experience of Nixtamalized Corn to his new home. This vision lives at MAiiZ Nixtamal Tortilleria & Eatery.



Douglas Magazine 10 to Watch Awards 2021
Tasting Victoria People’s Choice Awards – Favourite Artisanal Food or Beverage Product


Times Colonist – News Print

Article by Darron Kloster

YAM Magazine – Summer 2021

Article by Cinda Chavich

Douglas Magazine 10 to Watch

Photo by Jeffrey Bosdet

Eat North – Online Publication

Article by Daniel Ball

YAM Magazine – Jan/Feb 2021

Article by Cinda Chavich on page 16

Victoria Buzz – Online Publication

Article by VicFoodGuys

Fundación Tortilla – Online Publication

Article by Alejandro Dungla

“In Victoria, chef Israel Alvarez is not only keeping the tradition alive, he’s found a way to fuse his cultural heritage with that of the local landscape”.

– Daniel ball
Eat North – Online Publication

Article by Daniel Ball

Eat North – Online Publication

Article by Daniel Ball

CBC All Points West

With Kathryn Marlow

“His dishes offer respite from our day-to-day life, with ancient kernels and an honest approach that allows you to savour Mexican culture”.

– Chelsea Forman
YAM Magazine – Summer 2020

Article by Cinda Chavich on page 52

Edible Magazine – Summer 2020

Article by Twyla Campbell on page 10

Boulevard Magazine – February/March 2020

Article by Chelsea Forman on page 18

“No matter where he hangs his apron, Israel Alvarez’s mission remains the same: to share his culture through terroir”.

– Twyla Campbell
Eat Magazine – January/February 2020

Article by Shelora Sheldan on page 32

Eat Magazine – March/April 2019

Article by C Chavich, G Easdon, A Paradis, and D Murphy on page 16

Culinaire – April 2018

Article by Phil Wilson on page 30

“It’s like having fresh potatoes or potatoes out of a box … like having fresh-baked bread from a bakery or processed bread … like freshly ground espresso or instant coffee,” says Alvarez. “The difference in quality is very big.”


MAiiZ Nixtamal Tortilleria & Eatery

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