
Olivia López and Jonathan Percival started Molino Olōyō in August 2021 out of a commercial kitchen in the Design District, delivering heirloom corn tortillas and tamales to people’s doorsteps. No restaurant, no storefront, no fixed address. They built a following the hard way — through pop-ups, private dinners, and collaborations in other people’s kitchens — until the line of people waiting for them became something the city couldn’t ignore.
The James Beard Foundation noticed. Texas Monthly noticed. And the people who had been standing in those lines for four years had been waiting for this moment since the first delivery.
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