Comedor

Our Chef de Cuisine Nick Belloni shares one of his favorite things about corn:

Corn is in like any other grain. While most grasses and grains naturally shatter and release their seeds to grow on their own, corn holds onto its kernels, tightly bound to the cob. It depends entirely on human hands to be harvested, replanted, and cultivated.

For thousands of years, this relationship has shaped not just agriculture, but culture, cuisine, and community across Mesoamerica. Corn feeds because it is cared for, a true partnership between people and the land.
From masa to the table, it all starts here 🌽

A 30-second lesson on Masa from our Chef de Cuisine, Nick Belloni 🌽

THE MARGARITA PRIMA
Añejo Tequila, Cuvée du Centenaire, Lime, Orange-Cardamom Foam