Three generations, one comal. We grind the masa each morning, grill over mesquite, and pour agave like the coast depends on it. Come hungry. Stay late.
— The Reyes Family, since 1998
Mesquite-grilled plates, hand-pressed tortillas, and a wall of agave spirits — Benicia's table since '98.
Three generations, one comal. We grind the masa each morning, grill over mesquite, and pour agave like the coast depends on it. Come hungry. Stay late.
Marinated for a day, shaved off the spit, kissed with grilled pineapple.
Butterflied, rubbed in salsa macha, grilled over mesquite till smoky.
Three coastal Oaxacan pours, served with orange and sal de gusano.
Blanco, fresh lime, a whisper of agave. The one everyone comes back for.