Family owned in Wisconsin since 1994
Handmade Mexican food, the way Mamá makes it.
Three generations of the Lomelee family press tortillas every morning, simmer mole for two days, and save you a seat at the table.
Why neighbors keep coming back
Real ingredients, recipes we grew up with, and a little bit of Wisconsin in everything.
Tortillas pressed every morning
We nixtamalize heirloom corn in-house and press every tortilla to order. You can taste the difference.
Abuela’s recipes
Mole negro with 27 ingredients, pozole rojo on Sundays, and tamales at the holidays, just like back home in Jalisco.
Wisconsin meets Jalisco
Queso fundido made with local cheese curds, and a Friday fish fry served taco-style with lime crema.
Big tables welcome
Family-style platters for the whole crew, plus catering for graduations, quinceañeras, and office lunches.
What our guests say
These testimonials are fictional and were written for this demo site.
“The mole tastes like my grandmother’s. We drive forty minutes every Sunday and it’s worth every mile.”
Fictional guest, Madison
“Cheese-curd queso fundido should not work this well. The Friday fish tacos are our new tradition.”
Fictional guest, Green Bay
“They catered our daughter’s quinceañera for 120 people and still remembered her favorite salsa.”
Fictional guest, Eau Claire