A milpa is a garden that feeds a whole family. So is ours.
My husband Beto and I opened Milpa eleven years ago with recipes from my grandmother's kitchen in the Central Valleys of Oaxaca. We didn't set out to build a restaurant so much as a table — one big enough for our neighbors in East Austin.
Everything here is made from scratch, the way we learned it. We nixtamalize and grind our own corn every morning, so the tortillas you eat were dry kernels the night before. Our salsas are ground on the molcajete. And on weekends we make mole — the real, slow kind, toasted and blended and simmered until the whole block smells like home.
Come hungry, stay a while, and let us feed you like family. That's the only way we know how.
— Rosa & Beto
From scratch, always
Nixtamal ground daily, masa pressed to order, salsas from the molcajete. No shortcuts, no cans.
Oaxaca on the plate
Tlayudas, tasajo, memelas and the seven moles — cooked the way they're cooked back home.
A neighborhood table
Eleven years on the east side. Half our regulars we know by name, and the other half we're working on.
