Corn ground on volcanic stone. Tortillas pressed by hand. A table where time slows down and nobody checks their phone.
Our kitchen starts at dawn. The dry guajillos go into water first — they need time, like everything worth eating. The avocados get split. The clay pots come down from the shelf. By the time guests arrive, the kitchen has been alive for six hours.
By mid-morning, the kitchen smells like toasted chile and woodsmoke. The comal is hot. The tortilla press is going. This is when we know it's going to be a good day.
Three days. Twenty-six ingredients. Oaxacan chocolate. Clay pot from Puebla.
Charred on the comal, rolled in cotija, hit with lime and chili de árbol.
Slow-cooked in copper pot with orange peel and bay leaf. Six hours minimum.
Ground on volcanic stone each morning. Pressed by hand. Never frozen.
Teams book us for the mole. They come back for the feeling — the noise, the smoke, the tortillas that land on the table still hot from the comal.
"The carnitas tasted like my grandmother made them. I didn't expect that."
Valentina R.
Saturday dinner, table of 4
"Best team lunch we've had. People are still talking about the mole."
Marcus T.
Office lunch, 12 people
This is the hour we built the patio for.
No account needed. Just pick your people, your day, and your moment.
Private buyouts for up to 60 guests. Custom menus built around your occasion — we'll make the mole negro, press the tortillas, and keep the agua fresca cold. Your aunt's favorite restaurant, for your whole family.
We'll get back to you within one business day.