Answers to the questions we hear most at the table

Yes — our slow-roasted pork shoulder is naturally gluten-free. We marinate it for 24 hours in achiote, sour orange, and spices, then wrap it in banana leaves and pit-roast it overnight.

Our corn tortillas are made fresh in-house from heirloom masa and contain no wheat. Our flour tortillas, however, do contain wheat and are marked clearly on the menu.

Absolutely. While cochinita is our namesake, we built the menu around the table — not the protein. Vegetarians regularly order:

• Hongos al Comal — wood-fired oyster mushrooms with charred spring onion
• Esquites asados with house-made queso fresco (ask for vegan preparation)
• Jackfruit pibil on weekends, when our chef has time to prepare it

Just tell your server, and we'll happily walk you through what's vegan on the day's menu.

Most of our menu is medium-mild by default — the habaneros are served on the side as salsas, never blended into the dish unless noted. Our habanero salsa is the only thing we consider genuinely hot; our verde salsa and chile de árbol salsa are approachable.

If you're sensitive to heat, mention it to your server. We'll bring a separate plate of sliced cucumber, lime, and cooling queso fresco to balance anything too forward.

Traditional Yucatecan cooking rarely uses tree nuts. Our kitchen is not nut-free — we do use pepitas (pumpkin seeds) in several moles and pipián sauces — but peanuts and tree nuts appear in only two desserts, served from a separate station.

Please alert your server. We keep a printed allergen guide at the pass and can flag your order for the entire kitchen team.

For weekday dinners, 1–2 days ahead is usually plenty. For Friday and Saturday evenings and weekend brunch, we recommend 7–10 days. Holiday weeks (Thanksgiving, NYE, Día de los Muertos) often fill 3 weeks out.

Same-day bar seats are frequently available — just walk in and ask.

Standard reservations can be cancelled up to 4 hours before your seating with no charge. For parties of 6+, we ask for 24 hours' notice. A $25 per-person hold applies to no-shows on Friday and Saturday evenings.

Cancel anytime through the link in your confirmation email, or reply directly to it.

Yes to both. Our patio seats about 24 under a hand-strapped palapa roof, with ceiling fans and string lights. Well-behaved dogs on leash are welcome at the patio tables only — never in the main dining room.

Patio is open weather-permitting year-round; we have blankets and heat lamps for cooler months.

We do — and it's become a quiet specialty of ours. Our catering team handles everything from intimate 20-person rehearsal dinners to 400-guest festivals. We offer three formats:

• Drop-off — chafing dishes, ready to serve (10–80 guests)
• Family-style — set-up, service, and clean-up (20–150 guests)
• Full-service — our chef, your taco stations, mezcal bar (50–400+ guests)

Within a 60-mile radius of our kitchen in downtown, travel is included in the catering quote. Beyond that, we charge $2.50 per mile round-trip. We've driven as far as upstate farms and lakeside estates — and once, memorably, to a working ranch in Marfa.

Reach out with your venue zip code and we'll send a precise quote within 48 hours.

Both. Digital gift cards are delivered by email within minutes and can be redeemed in-restaurant or online. Physical cards are printed on heavyweight kraft stock and mailed in a hand-stamped envelope — allow 3–5 business days for delivery.

Amounts from $25 to $500, in any denomination. Visit our gift card page to order.

Never. Our gift cards do not expire and have no inactivity fees — a small promise we made to ourselves when we opened. Any unused balance rolls forward indefinitely.

Yes, you can reload any physical card at the host stand or by contacting us with the card number on the back.