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A small East Dallas restaurant where the corn gets more attention than most people get at their own birthday. The masa is milled and made in-house all day, so the tortillas, sopes, and tamales start from heirloom kernels rather than a bag. The cooking leans on the chef's native Colima and a pantry of house vinegars and preserved things. Agave spirits and wine by the glass keep dinner from ending too early. It carries a Michelin Guide listing.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Wagyu brisket sope
“Masa is milled and prepared in-house throughout the day, forming the foundation for dishes such as wagyu brisket sope, tamales with pipián verde and seasonal seafood preparations.”
Michelin Guide -
Tamales with pipián verde
“Masa is milled and prepared in-house throughout the day, forming the foundation for dishes such as wagyu brisket sope, tamales with pipián verde and seasonal seafood preparations.”
Michelin Guide
Standing
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