From Our Table
Family recipes, kitchen stories, and what’s coming up at Lomelee’s.
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Día de los Muertos Week: Pan de Muerto and a Community Ofrenda
From October 28 to November 2 we’re baking pan de muerto daily and building a community ofrenda in the dining room. Everyone is welcome to add a photo.
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Friday Fish Fry Tacos Raised $4,200 for the Food Pantry
All summer, one dollar from every Friday fish fry taco plate went to the county food pantry. You showed up in a big way. Here’s the total and what it funds.
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Meet the Farm Behind Our Summer Sweet Corn
Every August our elotes get a little sweeter thanks to Hollow Creek Farm. We spent a morning in the rows with the family who grows it.
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Our Charred Salsa Verde, Made at Home
The green salsa on every table at Lomelee’s takes about fifteen minutes and a hot skillet. Here’s the recipe, scaled down for your kitchen.
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Fourth Graders Take Over Our Kitchen
Twenty-four fourth graders, one very patient chef, and a lot of guacamole. A recap of our end-of-year cooking class with Lincoln Elementary.
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Why We Press Our Own Tortillas Every Morning
Before the doors open, our kitchen is already busy with masa. Here’s why we’ve never bought a bag of tortillas, and never will.
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Cinco de Mayo at Lomelee’s: What to Expect This Year
Mariachi on the patio, a one-day-only mole poblano plate, and a few honest words about what Cinco de Mayo really celebrates.
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Abuela Rosa’s Sunday Pozole Rojo
The pot of pozole that started it all: how our grandmother’s Sunday soup became a Lomelee’s tradition, plus her tips for making it at home.