So when we built this restaurant, we wanted to build a restaurant around having quality ingredients, quality chefs cooking your food with experience.

Nothing fussy, nothing you know, that was going to take away from the authenticity of what the taco was going to be.

But doing it with a lot of care, doing it with a lot of technique, making sure that we were thinking through everything that we were doing to make sure that we served you like the best taco in the state.

So the word “molino” means, like mill.

Like mill.

That's the cornmeal.

It's where the tortillas get made every day in Mexico.

And you know Molino, it's masa tacos, like masa related items.

And then the word “chido” means cool or awesome.

So it's just, cool mill.

This is the molino.

So this is where the word molino comes from.

So, this operation here works off of these two volcanic stones here.

Essentially.

And essentially what's happening is that they're they're turning like this.

And when we put the masa in there, it spits out the dough.

Right.

And then this is the corn that was cooked last night and now is getting, ready to get milled for tortillas.

And then after it's been milled, we mix it for about ten minutes to just get that, like about 60 elasticity and that fluffiness of the tortilla.

And you feed, the dough in here and it spits out the tortilla, and then it goes to the poncho to get cooked.

We're averaging about 2,000 toritllas a day, which is a lot.

The menu that we started with, it was very introductory because we wanted people to understand what we were kind of doing.

All the tacos are being done with nixtamal, which is, all of the field corn that we're getting from the Ute tribe.

And that's the basis of the menu, right?

We started with the tortilla.

And then, you know, obviously classics like al pastor, carnitas, we try to use as many local purveyors as possible.

It's close and dear to my heart and how I cook so continuing that philosophy won't change just because we're doing tacos, right?

So we just put this on the menu last week.

It's a, prawn aguachile, actually So an aguachile essentially is a spicy broth of vegetables and peppers.

This green one is made from, juicing cucumber, honeydew, tomatillo.

We use the addition of some cilantro, some cucumber, and the spices coming from jalapeño.

And then we finish with, a crab apple concentrate.

And then we just take a couple ladles of this broth.

This is a little cilantro oil.

It's just going to give it that color that it needs.

And a little bit herbaceousness.

To cook really delicious food, I think you need to go straight to the source.

And understanding where your food comes from is very important.

And that's like kind of the biggest message that I have here, right?

It's just like, yes, it's a casual restaurant serving tacos and Mexican fare, but it's so much more than that.

We are honoring tradition.

We are, you know, representing the culture really well.

But, you know, I am a first generation Mexican-American.

So I think that, like, my take on food is very different than other peoples.

And it's fun.

It's delicious.

I'm very much a believer in like, if you build it, they will come.

It doesn't matter where you build it.

And if you do right by the people and right by the food or right by the guests, like the restaurant will succeed and people will come.