Our Story
The origins of Mexican cuisine date back at least 8,000 years, to when pre-Columbian peoples first domesticated corn—a vital element, a source of spiritual and material life, and the common denominator across all of Mexico's regional cuisines. Among Mexico's contributions to global gastronomy are corn, beans, tomatoes, cocoa, avocados, turkey, vanilla, squash, pumpkin, nopal (a variety of prickly pear cactus native to Mexico's desert regions), tuna (the fruit of the nopal), and maguey (a type of agave used to make tequila and mezcal). There are also numerous species of chili peppers (with over 70 varieties ranging from the hottest to the sweetest), as well as an extensive list of exotic herbs like epazote, and fruits and vegetables such as guanábana, zapote, mamey, guayaba, pitahaya, jícama, chirimoya, tejocote, chayote, nanche, chia, chilacayote, huauzontle, and cuitlacoche (a black fungus that grows on corn). None of these ingredients were known in Europe prior to the colonization of Mexico. Their discovery permanently transformed the way the entire world eats. In 2010, traditional Mexican cuisine was inscribed onto the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. UNESCO considers it a "comprehensive cultural model comprising farming, ritual practices, age-old skills, culinary techniques, and ancestral community customs and manners." I am delighted to welcome you to our restaurant. Established in 2007, we have spent nearly 20 years dedicated to making this culinary culture accessible to all of our guests. Chef and Founder Gina Gonzalez