Oaxacan Restaurant Near Me in Bed-Stuy: For All Things Good's Masa

The corn at For All Things Good is ground on the premises, and the cheapest Oaxacan dish made from it, a hibiscus chorizo tetela, costs $5. The molino and café is at 343 Franklin Avenue in Brooklyn, near Lafayette Avenue on the Bed-Stuy side of the street, and it opens at 8 am Tuesday through Friday. Anyone searching oaxacan restaurant near me in central Brooklyn should come here for breakfast, when the masa is freshest and the line is short.

Co-owner Matt Diaz was working as a wine consultant when the pandemic stopped that business in 2020, according to the corn supplier Masienda, which profiled the shop. He turned his kitchen into a makeshift molino, a mill for nixtamalized corn, and started selling fresh masa and tortillas with partner Carlos Macias. The storefront opened that summer, and the shop's press page lists coverage from Gothamist, Eater and Time Out in the fall of 2020.

The name comes from a Oaxacan saying about mezcal: para todo mal, mezcal; para todo bien, también. For every bad thing, mezcal, and for every good thing, too. The owners are not from Oaxaca, but the menu is built on Oaxacan antojitos, and The Infatuation's review put it simply: the focus here is on Oaxacan dishes. Treat it as a corn shop first and a restaurant second.

The Our Masa page on the official site lists the varieties the shop nixtamalizes, several of them Oaxacan landraces: Bolita Amarillo, Bolita Belatove, Bolita Azul, Olotillo Morado and Tuxpeño Rojo. Bolita is the small round corn grown in the Valles Centrales of Oaxaca, and it is the one most memelas in Oaxaca City are made from. The color of your tortilla on any given day depends on which batch is on the grinder.

You can take the corn home. The printed menu lists a dozen tortillas for $8 and fresh masa at $6 a pound, which is a bargain if you cook. The shop has also run tamal-making classes, listed at $75 on its ordering page. Retail queso fresco is $7.50, so you can build a full Oaxacan breakfast in your own kitchen from one stop.

The Memela with mole costs $10 on the official Square menu: a thick griddled masa cake spread with mole amarillo and topped with queso fresco. The black bean and queso fresco version is $9. Tetelas, the folded triangular masa pockets common around Oaxaca's Mixteca region, are $5 each, with hibiscus chorizo and cheese, black bean and cheese, or salsa verde fillings. The Tetela Trio is $14.

The Tlayudita with black beans and avocado is $14, finished with asiento, chile oil and fried shallots. The Tinga and Chorizo Verde tlayuditas are $18 each, and the Mezcal Mushroom version is $16. The quesadilla with Oaxacan cheese on blue corn is $12. An honest call: skip the totopos and guacamole at $14. Chips are the least interesting thing you can do with this masa.

The homepage lists split hours. Tuesday through Thursday the shop opens 8 am to 3 pm and again 6 pm to 10 pm. Friday is 8 am to 3 pm and 6 pm to midnight. Saturday runs 10 am to 4 pm and 6 pm to midnight, and Sunday is 10 am to 4 pm only. Monday is closed. The site footer still shows an old 8 am to 8 pm block, so go by the hours at the top of the homepage.

Breakfast is when the corn shines: the Breakfast Gordita is $12, the Tlayudita Breakfast is $15 and chilaquiles are $16. Coffee is serious too, with a cortado at $4.50 and a cold brew horchata at $7. At night the room turns into a mezcal bar, with pours such as Del Maguey Chichicapa at $14 and a beer and a shot for $12.

There is no booking system. The space is a minimalist basement-level room that looks like a coffee shop, with big sacks of corn lining the walls, plus a few sidewalk tables when the weather allows. On a sunny Saturday, the weekend crowd of neighborhood families and couples fills the sidewalk seats by 11 am. The Infatuation pictured a Fort Greene dad in head-to-toe Carhartt, and that is accurate.

Arrive at 10 am sharp on Saturday or Sunday, or come on a weekday before 9 am, and you will usually walk straight in. Ordering ahead for pickup on the official Square site skips the counter wait entirely. If every table is taken and the line is out the door, take your order to go and eat it in the park described below.

Mondays are the only day the shop is fully closed. If you are set on Oaxacan food that day, Ruta Oaxaca at 35-03 Broadway in Astoria opens at 11 am daily and books tables on OpenTable, but it is a full-service restaurant with moles and cocktails, a very different meal. Otherwise, wait for Tuesday morning: the memelas are best right off the griddle.

From Franklin Avenue, walk west on Lafayette or Willoughby Avenue for about fifteen minutes to the Pratt Institute campus in Clinton Hill. Its grounds hold a sculpture park with dozens of outdoor works spread across the lawns, and the campus is open to walkers in the daytime. The brownstone blocks of Clinton Hill along the way are some of the best-preserved in Brooklyn.

Heading back toward the subway, the Classon Avenue station on the G is about a third of a mile from the shop, and the Franklin Avenue station on the C, with the Franklin Avenue Shuttle, sits at Fulton Street about half a mile south. The B49 and B38 buses also run nearby on Bedford and DeKalb Avenues, which helps on weekends when the G runs less often.

Address: For All Things Good, 343 Franklin Avenue, Brooklyn, NY 11238. Hours on the official homepage: Tuesday to Thursday 8 am to 3 pm and 6 pm to 10 pm, Friday 8 am to 3 pm and 6 pm to midnight, Saturday 10 am to 4 pm and 6 pm to midnight, Sunday 10 am to 4 pm, Monday closed. Reservations: none, walk-in or order ahead online.

Prices from the official Square ordering page, updated October 2026: Memela with mole $10, black bean memela $9, tetelas $5, Tetela Trio $14, black bean tlayudita $14, Mushroom tlayudita $16, Tinga tlayudita $18, Oaxacan cheese quesadilla $12, Breakfast Gordita $12, chilaquiles $16. Tortillas $8 a dozen, masa $6 a pound. Ask the Karpo APP for a coffee crawl or a brownstone walk around Clinton Hill before you go.