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: you can order all Mexican, all Venezuelan, or mix. The two cuisines were born together, in the same kitchen.
What it means in practice
The birria cooks slowly with Mexican chillies and comes with its consommé. The tequeños are fried to order. The pabellón comes with black beans, rice and plantain. The tacos are made with corn tortillas, naturally gluten-free (though our kitchen also works with wheat flour).
