Heirloom corn, fire, and patience.
Every tortilla is nixtamalized in-house from heritage corn, every filling slow-cooked over wood fire, and every pour is single-origin agave — the way grandmother taught us.
Every tortilla is nixtamalized in-house from heritage corn, every filling slow-cooked over wood fire, and every pour is single-origin agave — the way grandmother taught us.
Pork shoulder marinated in guajillo and achiote, pineapple, cilantro, onion.
Slow-braised Michoacán-style pork, salsa verde, radish, and a squeeze of lime.
Shredded chicken in smoky chipotle-tomato sauce, crema, and queso fresco.
Roasted wild mushrooms, epazote, salsa macha, and crumbled cotija.
