The Cuisine

Through her menu, Chef Marcella Ogrodnik explores the culinary heart of Mexico City, which is itself a melting pot of cuisines from Mexico’s 31 states. From street foods like tacos al pastor, to regional antojitos like esquites, and traditional plates like barbacoa de borrego, with every dish we aim to celebrate Mexico’s proud culinary heritage.

Masa, which is central to Mexican cuisine, is also central to our restaurant. We source our corn from farms in Mexico and Pennsylvania that specialize in growing heirloom varieties. We turn this corn into masa using a thousands-year-old technique called nixtamalization in order to ensure our tortillas, tamales, and other dishes are as fresh, nutritious, and as delicious as possible.