We ate at our favorite taqueria eight days a week.
So it was a rude awakening for us to come east and realize that the same stuff simply wasn't available.
We decided to do something about it...
Oliver
Leo
but
how?
We ate at our favorite taqueria eight days a week. So it was a rude awakening for us to come east and realize that the same stuff simply wasn't available.
We decided to do something about it...
...it comes down to
starting with...
We start with 30 pound burlap sacks of dry beans and lovingly cook them for hours until they’re the softest, butteriest legumes imaginable.
We cook our rice the old fashioned way, in a pot. First we toast the grains, then we let them steam out to perfection. It’s a long and difficult process, but it’s so worth it.
We start with 30 pound burlap sacks of dry beans and lovingly cook them for hours until they’re the softest most buttery legumes imaginable.
We cook our rice the old fashioned way, in a pot. First we toast the grains, then we let them steam out to perfection. It’s a long and difficult process, but it’s so worth it.
we got that...
We start with the ripest Hass avocados from California and Mexico, mash them up with a few key ingredients, and then step aside to let the avocados do the talking.
We start with the ripest Hass avocados from California and Mexico, mash them up with a few key ingredients, and then step aside to let the avocados do the talking.
we get crates of
then use our...
to compose...
and when it comes to chips...
Chip tossing is an art. We make these perfect little guac vessels fresh throughout the day.
Chip tossing is an art. We make these perfect little guac vessels fresh throughout the day.
but most importantly...
team & culture
team & culture