Cooked over fire. Built on corn.
A Jalisco kitchen in Milford — birria pulled from the wood grill, tortillas pressed from masa we nixtamalize each morning, and a bar that takes agave as seriously as the food.
From the grill & the comal
A short list of the plates people come back for. The full menu — antojitos through postres — is just below.
Chuck and short rib cooked low over mesquite, chiles, and spice; served with a cup of deep red consommé for dipping.
Crusty birote, carnitas, "drowned" in a bright árbol-chile tomato sauce. Order it medio or bien ahogada.
Seared beef simmered in its own juices with bacon, beans, and tomatillo — topped with onion, cilantro, lime.
Loud in the good way.
Clay walls, a wood-fire grill you can see from the bar, and tables built for sharing. Come with a group and order the molcajete; come solo and eat tacos at the counter watching the comal.
Patio open seasonally · walk-ins welcome at the bar · reservations recommended Thu–Sat.
Eighty bottles, one guiding rule: sip, don't shoot.
Tequila and mezcal from small Jalisco and Oaxaca producers, plus flights if you want to taste across regions. Our cantarito comes in a clay cup with grapefruit, lime, and a tajín rim — the way Guadalajara drinks it.
Full agave list in-house. Please enjoy responsibly — we card, and we'll happily call you a ride.
What regulars say
"The birria consommé is the best thing I've eaten this year. Get a second cup."
"They actually make the tortillas. You can taste the difference the second they hit the table."
"Ask the bar for a mezcal recommendation and just say yes. Never been wrong."
Guest comments are illustrative for this concept — no third-party ratings are represented.
On the river end of downtown.
88 River St, Milford, CT 06460 · street & lot parking · two blocks from the green.
Directions would open Google/Apple Maps. Hours are demonstration content.