OUR STORY

We Started in 1991 when Dave gave up law and bought a run down cantina on PCH. He had no restaurant experience nor any idea how to manage things. So he focused on trying to create a place he liked going to – one with friendly attentive staff, fresh quality ingredients and reasonable prices. The business slowly grew. We opened in the Palisades in ’92, in Brentwood in ’95 and in Culver City in 2009.

Our Food is made with quality ingredients delivered daily. We make our own corn gorillas and tamales by hand, and our sauces from scratch with farm fresh ingredients. Several of our recipes were discovered in Oaxacan family kitchens, restaurants and local food stalls. Our mole is an example – made from scratch with ingredients indigenous to that region. Same with our Cochinata Pork Pibil (slow roasted in banana leaves), Tlyudas, Molotes, Molcajete and a variety of cheeses (Quesillo, cotija, Queso Fresco).