Milpa, the healthy Mexican restaurant and molino on the westside from chef DJ Flores, kicked off a Taco Takeover on Tuesdays featuring friends of Flores who want to show off their skills.
“It has been a hit,” Flores says, “Our chef line up already [came] from Lavo, Daniel Boulud, and José Andrés. Our March calendar is full of other chefs across the city.”
Coming up, Flores brings in chef Joseph Potter on March 9; former executive chef at Sara’s and Mabel’s BBQ at the Palms Christian Bunag on March 16; former executive chef at Fleur at Mandalay Bay Robert Camacho on March 30, and China Poblano executive chef Carlos Cruz Santos on April 6.
Recent taco takeovers featured chef Jose Gutierrez, the chef de cuisine at Lavo Italian Restaurant; Steve Kestler, who opened Maize Street food truck with Latin American street food in 2019; Alex Moreno, who opened Birria Doña Maria in the middle of the pandemic with birria ramen, birria tacos, and birria pizza; and Christian Castellanos, who worked at Chica, Eataly, and the recently closed down Elio.
Milpa also launched a coffee program using beans from Vesta Coffee Roasters in the Arts District. Flores plans to offer cappuccinos, lattes, and specialty coffees, and customers can pick up bags of beans as well.
Milpa also offers Oaxacan chocolate from the company Seasons of the Heart, which supplies bulk chocolate and small boxes for retail. Flores changes up the champurrado, a warm, thick drink made with masa and Oaxacan chocolate, every so often, with guanábana atole now available.
Milpa only offers takeout and delivery with online ordering available.