Chef Olivia López draws inspiration from her native Colima along with a deep commitment to heirloom Mexican corn at this intimate East Dallas restaurant. 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. House-made vinegars, preserved fruits and vegetables, and carefully sourced ingredients reflect a thoughtful approach rooted in seasonality and regional Mexican traditions. A well-curated beverage program featuring agave spirits, cocktails and wines available by the glass complements the cooking.