Slow food, two grandmothers, one kitchen.

Mira left Puebla in 1972 with a recipe for mole negro and three small children. Roque left Bologna a year earlier with a rolling pin and his mother's pasta book. They met working the line at a hotel in Chicago.

We are their granddaughters. The menu is what they cooked at home — the slow stuff, the patient stuff, the dishes that don't really make sense on a restaurant menu but make perfect sense at a kitchen table.

We change the menu when something good is in season. We close on Mondays so the kitchen can rest.