Our roots
Two countries, two ways of working corn, one kitchen.
Corn, twice
In Mexico corn is nixtamalized: cooked with lime, ground and turned into masa. It is what holds a tortilla together and gives it its flavour. In Venezuela the same kernel takes another road and becomes arepa, cachapa, arepita.
Two traditions that start from the same ingredient and arrive at two different tables. We keep both, without choosing one.
Not two menus side by side
The menu is not split in two halves. It is one, and every dish carries its origin: so you can order all Mexican, all Venezuelan, or mix. We are the only place in Florence where the two cuisines share the same kitchen.
What it means in practice
Birria cooks slowly with Mexican chillies and is served with its consommé. Tequeños are fried to order. Pabellón comes with black beans, rice and plantain. Tacos are made with corn tortillas, so they are gluten-free.