Oaxaca · Brooklyn · Est. 2024
Eight generations of mezcaleros. One mountain. One mole. A 12-seat counter and a six-course tasting menu, paired plate by plate.
Signature plates
The menu evolves every two months — these three plates anchor the tasting all year. Every mole is built from scratch; every tortilla is hand-pressed; every mezcal pour comes from a named mezcalero.
36-hour reduction
Course 3
Thirty-six ingredients. Two-day reduction. Built on chilhuacle negro from the Cañada region, finished with criollo chocolate and toasted avocado leaf. Served over heritage maize.
Single-village flight
Pairing
Three pours from three palenques — Santa Catarina Minas, San Juan del Río, and Sola de Vega. Espadín, tobalá, and a wild-harvest tepeztate. Poured in clay copitas.
Stone-ground
Throughout
Heritage maize sourced from Oaxacan smallholders. Nixtamalized in-house each morning, hand-pressed and seared on the comal beside the counter. They never sit longer than three minutes.
The chef
Maria grew up watching her grandmother grind chilhuacle negro on a stone metate in the village of San Juan Bautista Cuicatlán. The mole recipe at Casa de Maria is the one her grandmother taught her — adjusted by exactly four ingredients across two hundred years.
After cooking under Enrique Olvera at Pujol and leading the kitchen at a one-Michelin tasting room in Mexico City, she came to Brooklyn in 2024 to build a 12-seat counter that does one thing.
"I want every guest to leave with a memory that tastes like my grandmother's kitchen — not like a restaurant."
— Maria Tlaloc, chef and owner
Private events
The full counter buys out at 12 seats for parties of 8–12. Six-course tasting menu with mezcal pairings, customized around your gathering — birthday, anniversary, business celebration, or a quiet night for the people who matter.
On the pages of
"A 12-seat hearth where mole takes 36 hours and mezcal arrives in a clay copita. Oaxaca, plated with the kind of restraint that lets the ingredients do the talking."
— Pete Wells, The New York Times
Seasonal drops
We send one email when the new tasting menu drops. No marketing. No pitches. Just the next mole, named.
Reservations open 30 days out
Twelve seats. Two seatings a night. Six courses, three mezcales, and a memory we hope tastes like your grandmother's kitchen too.
Reserve on OpenTable →