Milpero

Dinners unfold in stages for eight guests at a time, beginning in an antechamber with a welcome libation. Guests progress to a cold counter for raw specialties, pass through a glass-enclosed room showcasing house-fermented pulque and tejuino, and finish at the hot counter.

All corn is cultivated southeast of Boulder through an ancestral project with the Masa Seed Foundation to preserve heirloom varieties. The harvest also yields Bozal Maize, an exclusive vegan corn pechuga-style mezcal.