Fire, masa,
and a good
pour of mezcal.

The Philosophy

We cook with three
ingredients: fire, corn,
and patience.

There is no gas line at Copal, and the masa is never store-bought. Every tortilla is pressed by hand that morning, and every dish that leaves the kitchen has touched hardwood coals. It's a slower, harder way to cook — and it's the only way we know that tastes like this.

Read our story →