Cocina de fuego · East Austin
Tasting menus, mezcal pairings and a patio that books out most weekends — reserved in under a minute.
Tonight · 3 tables left
Course I — Tostada de atún
Salsa macha · avocado leaf
Patio waitlist open
Nº 01 — La casa
Casa Ynez is named for Ynez Arrellano, who ran a six-table fonda in Tlacolula for forty years. Her granddaughter cooks here now — the masa is nixtamalized every morning, the moles take two days, and the kitchen closes when the fire does.
Masa, pressed to order · Agave, courtyard
Nº 02 — El menú de temporada
- Tasting
- $145
- Mezcal pairing
- $85
- Duration
- 2h 15m
Tostada de atún
Yellowfin, salsa macha, avocado leaf, sesame
Espadín · Miahuatlán
Aguachile verde
Gulf shrimp, cucumber, serrano, lime, purslane
Tobalá · Sola de Vega
Crudo de res
Dry-aged beef, cured yolk, chile de árbol, totopos
Madrecuixe · Ejutla
Tetela azul
Blue corn masa, mesquite skirt, salsa tatemada
Tepeztate · Matatlán
Mole negro
Thirty-two ingredients, two days, heritage hen
Pechuga · Santa Catarina
Taco de carbón
Wagyu bavette, grilled nopal, charred onion
Cuishe · Ocotlán
Esfera de cacao
Oaxacan chocolate, mezcal cajeta, corn husk ash
Ancestral · Tlacolula
The menu follows the market and changes every six weeks. A vegetarian tasting is available with 24 hours’ notice.
Reserve the tasting
Harvest · Santiago Matatlán
Nº 03 — El programa de mezcal
We buy direct from palenqueros we visit every winter — wild agaves that take twenty years to mature, roasted in earth pits and distilled in copper or clay. Every pour is logged by batch, so you’ll know whose hands made it.
- $38
Espadín, three ways
Joven · Reposado en vidrio · Pechuga
- $54
Silvestres
Tobalá · Tepeztate · Madrecuixe
- $72
Ancestral
Clay-pot distilled, Santa Catarina Minas
Nº 04 — La casa por dentro
A 1920s machine shop on the east side, rebuilt in lime plaster, walnut and handmade Oaxacan tile.
46 seats
El Comedor
Walnut tables, low light, the open kitchen and its comal at the far end of the room.
32 seats · heated
El Patio
Under the pecan tree, lit by brass lamps. It books out most weekends — the waitlist moves fast.
Private · up to 14
La Sala
A single long table behind the bar for birthdays, rehearsals and very long dinners.
Walk-ins · bar menu
El Pasillo
The covered passage to the patio — mezcal, tostadas and a standing table for the neighborhood.
Nº 05 — Reservaciones
- Books open 30 days ahead at 10am.
- A $25 hold per guest, credited to your bill.
- Parties of 7 or more dine in La Sala.
- Patio tables move indoors if it rains — we’ll text.
Guests
Seating
Date
Time
Waitlist — we’ll text if a table opens
The mole negro is the best thing I ate this year, and I ate in Oaxaca in March.
They remembered my mezcal from last visit. Two months later.
Booked the patio at 10:01am on a Tuesday. Worth the alarm.
The tasting never drags. Seven courses felt like four.
La Sala for my dad’s seventieth — the kitchen made him a tamal cake.
The mole negro is the best thing I ate this year, and I ate in Oaxaca in March.
They remembered my mezcal from last visit. Two months later.
Booked the patio at 10:01am on a Tuesday. Worth the alarm.
The tasting never drags. Seven courses felt like four.
La Sala for my dad’s seventieth — the kitchen made him a tamal cake.
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