Austin · Chicago · Est. 2019
Mexican cooking
that starts
with the corn.
We nixtamalize heirloom maize each morning, press it to order, and cook almost everything else over mesquite. Two thirds of the menu is vegetables — not as a substitute, as the whole idea.
14 hrs
from mill to tortilla
01
Corn first
We nixtamalize single-origin heirloom corn in house every morning. Nothing arrives pre-pressed.
02
Fire, not fryers
Mesquite and pecan coals do the cooking. The menu changes when the harvest does.
03
Plants lead
Two thirds of the menu is vegetable-forward — not as a substitute, as the point.
Signatures
Full menu →Para Empezar
Nopal Asado
Charred cactus paddle, salsa macha, queso fresco, mint.
$12
Tacos de Autor
Hongos al Pastor
Trumpet mushroom, achiote, grilled pineapple, onion.
$17
Tacos de Autor
Cordero en Mixiote
Agave-wrapped lamb shoulder, avocado leaf, salsa borracha.
$24
De la Brasa
Costilla de Res
48-hour short rib, salsa de arbol, grilled onion.
$38
Two rooms
Austin
1104 E 6th St, Austin, TX
Wed–Sun · 5pm–11pm
28 seats around the open fire. Reservations release 30 days out.
Request this room →Chicago
1849 W Division St, Chicago, IL
Tue–Sun · 5pm–midnight
Mezcal bar in front, counter dining in back. Walk-ins at the bar.
Request this room →