Honest ingredients, authentic techniques, and a desire to perfect the foods we fell in love with because what we really want is for you to feel that too.
We use simple ingredients and do great things with them.
WARM CORN TORTILLAS FILLED WITH EGGS AND OTHER GOOD THINGS
We make our tacos with traditional white corn tortillas. Our method of cooking is the "comal" or griddle. For breakfast we fill them with fresh scrambled eggs, conecuh sausage, thick cut bacon, or chorizo and finish them off "street style" with fresh crumbled Mexican cheese, mild guajillo pepper sauce, and cilantro.
GRITS, EGGS, CHEESE, AND YOUR IMAGINATION
Our humble bowl starts with buttery grits, topped with more breakfast goodness than we have room to list here. Build your own just the way you like it or try one of our creations.
TORTILLA WRAPPED AND PANINNI PRESSED WITH ALL OF YOUR BREAKFAST INSIDE
Perfect for a full breakfast on the go. Eggs, cheese, and any number of toppings wrapped in a large flour tortilla and panning pressed. The result is warm and flaky. Not to mention easy to carry.
THE BREAKFAST FLAT
SPANISH BREAKFAST BOWL WITH CHORIZO
YBOR CITY IS WHERE WE HANG OUR FEDORA
My dad was passionate about 2 things, sailing his boat, and a real Cuban sandwich. The story of the Cuban sandwich starts in Ybor city Tampa, FL and its kind of the story of America. Immigrants from different cultures came together over something we all have in common, food. Bread and pork marinated in mojo from Cuba met the Italian grinder and a classic was born. Our bread comes directly from La Segunda Bakery, who have been making cuban bread in Tampa for a century.