Since 2021
01
We buy single-origin heirloom corn from a cooperative in Oaxaca, cook it with lime overnight, and grind it on a stone mill at six every morning. It is the most labour-intensive thing we do and the only part of the menu we would never compromise on. Masa made yesterday tastes like yesterday.
02
The vegetable dishes change weekly because the plates follow what is actually good that week, not what a printed menu committed us to in January. If the squash is poor, the squash dish comes off. This is also why the menu lives on this website rather than in a PDF.
03
Thirty-two ingredients, each toasted separately, then ground and simmered across three days. We make it once a week in a sixty-litre pot, and when it runs out on a Saturday night it is genuinely gone until Tuesday.
04
Rosalía cooked for eleven people on a two-ring stove and never once wrote a recipe down. Everything here was reverse-engineered from memory and argument. Her mole is the only dish on the menu we have not changed.
“If the squash is poor this week, the squash dish comes off. That is not inflexibility. That is the opposite of it.”