Every sauce — made from scratch. Every Pink tortilla — made in-house by hand. Every salsa — fresh, daily.
Our meats? We don’t cut corners. Our chicken tinga, birria, and carnitas are slow-cooked in-house for hours.
Our skirt steak is sliced in-house and cooked to order — never pre-cooked, never sitting. We don’t pre-marinate and hold it. We dry-season and fire it over an open flame when you order it — the way it should be.
Our aguachiles & ceviches? Hand-pressed juice, real fruit, fresh peppers. No shortcuts. No mixes.
We cook on the stove with olive oil or butter.
Our team is in the kitchen hours before we open — prepping, chopping, building everything fresh in small batches. Our kitchen is small. Our freezer is even smaller (honestly… probably close to the size of yours at home). And that’s on purpose. Because we believe food should be fresh, real, and made with intention — every single day. This isn’t the easiest way to do it.
But it’s the right way. -La Catrina Chingona 🌵💖
