Molino Olōyō, recognized as a James Beard finalist and leading Texas taco maker according to Texas Monthly, will quickly have a long-term home.
DALLAS– A highly-awarded pop-up restaurant, Molino Olōyō, is relocating into a permanent home in East Dallas, its creators introduced.
Molino Olōyō, which has been acknowledged by the James Beard Structure and Texas Monthly , made a name for itself by serving Mexican food focused on antique corn and regenerative farming via pop-ups, event caterings and private tasting suppers.
Olivia López and Jonathan Percival, that co-founded Molino Olōyō, started in August 2021 by offering tamales and tortillas made with treasure Mexican corn. Ever since, they have actually been recognized as one of the 50 best taco purveyors in Texas and named a James Beard award semifinalist, all without a brick-and-mortar store to call home.
Their initial area, at 4422 Gaston Opportunity, is set to open in the very first half of 2026, López and Percival introduced in an Instagram blog post. The dining establishment will take over the previous Cry Wolf space and adjacent systems.
“Molino Olōyō will continue to grow, advance, and honor the soul of Mexican cuisine, from selling tacos on the street to sharing suppers in your home,” López claimed in a news release. “It’s a homage to what’s feasible when we rely on the ingredients, the land, and individuals that expand with you.”
The restaurant will certainly include both a multi-course sampling space offering meals such as pecado disadvantage moles and cacao nicatole disadvantage fresa y bisito colamote, and a street-style fonda serving the Texas Monthly recognized wagyu suadero taco and churros. Plus, a mezcalería connected to the sampling area will certainly serve spirit-forward agave cocktails.
“You can not have Mexican food without tacos, although I take pleasure in showcasing the refined aspects of our gastronomy, yet I still wanted to construct an area where you can come by any day and enjoy a taco or two,” Lopez said.