12/07/2026
The journey of our special masa begins at the source, where kernels are meticulously hand-sorted for imperfections before ever reaching our kitchen. Once in the hands of our team, the corn is cooked in an alkaline bath and steeped for 24 hours - the ancient technique of nixtamalization - unlocking the nutrition and flavour hidden within.
To produce the final dough, or “masa,” the corn is finely ground in a powerful lava-stone molino, custom-made by an 80-year-old master craftsman. The fluffy, moistened grounds are gathered and kneaded into a silken dough with endless possibilities - best showcased when fashioned into tortillas, hand-pressed and cooked over a hot comal or tawa. What emerges is soft, tender tortillas that elevate the taco experience.
We are open Wednesday–Sunday from 7pm–1am, with brunch service on Saturdays & Sundays from 12pm–4pm.
