The Legend of The 3 Amigos

Our kitchen began with a single volcanic stone mill and a shared memory of real street-side masa. We import non-GMO heirloom corn direct from family farms in Oaxaca, soaking each batch overnight in lime water before stone-grinding every morning.

By combining time-honored nixtamalization with seasonal vegetables grown right here in Monroe County, we create tacos and braises that taste deeply rooted yet completely fresh.

Kitchen Standards

Zero shortcuts.

House-pressed masa, slow-charred chiles, and real mezcal poured daily.

Every salsa is roasted over open flame before sunrise. Every marinade is crushed by hand. We respect the ingredient and the hands that grew it.

Indiana Connections

Rooted in local soil

Heritage Grains

Organic Produce

Pasture-Raised

Oaxaca Corn Co-op

Monroe County Farms

Wabash Valley Meats

Directly imported blue and yellow heirloom corn varieties preserved by native farming families in Southern Mexico.

Daily harvests of cilantro, tomatillos, sweet peppers, and radishes grown five miles from our Kirkwood kitchen.

Responsibly raised pork shoulder and beef brisket, braised twelve hours with whole cinnamon bark and dried ancho chiles.

Open daily for lunch, dinner, and late-night mezcal pours.