Masa, daily
We nixtamalize heirloom corn in-house and press every tortilla to order. You can hear the comal from the front door.
Oaxacan mole that simmers all morning, birria with a cup of consomé, carnitas from the copper cazo and corn tortillas pressed by hand every day we are open. Pull up a chair — you are family here.
Lo que nos hace
We nixtamalize heirloom corn in-house and press every tortilla to order. You can hear the comal from the front door.
Dishes from Oaxaca, Jalisco, Michoacán and Puebla, cooked the way they are cooked there — with a few Grand Valley peaches when the season says so.
Our west-facing patio catches the last light on the Colorado National Monument. Margarita in hand is optional but encouraged.
Family recipes from Oaxaca and Michoacán, cooked slowly and tasted often. The mole is checked every morning before service.
La favorita
Beef braised overnight in a guajillo and ancho adobo, tucked into griddled tortillas with melted Oaxaca cheese, and served with a cup of rich consomé for dunking. Just right after a morning on the 18 Road trails.
$17 · three tacos + consomé
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La tortillería
Every morning we cook dried corn with cal, grind it on our stone molino and press the masa into tortillas one at a time. It is slow, it is a little loud, and it is the reason the tacos taste the way they do.
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El patio
Forty seats under papel picado and string lights, with the red rock of the Monument glowing on the horizon. Dogs welcome, misters on in July, heaters on in October.
Walk-ins are always welcome. For parties of six or more, the patio at sunset, or a weekend almuerzo, send a quick request and we will hold your table.