Georgetown, Texas · New Mexican Fusion

Where two
landscapes
meet.

Heritage chiles from Hatch Valley. Wood-fire cooking. House-made masa. The flavors of New Mexico, made new in Central Texas.

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Opening Winter 2027 · Georgetown, TX
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Hatch Chile · Franzoy Family Farm, NM
Wood-fire hearth kitchen
House-made masa daily
Tue–Thu 5–10pm · Fri–Sat 5–11pm
Sunday brunch 10am–3pm
Opening Winter 2027 · Georgetown, TX
Hatch Chile · Franzoy Family Farm, NM
Wood-fire hearth kitchen
House-made masa daily
Tue–Thu 5–10pm · Fri–Sat 5–11pm
Sunday brunch 10am–3pm
Opening Winter 2027 · Georgetown, TX
Chiles roasting on open fire
Our Story

She grew up in
Santa Fe. She came
home to Texas.

Sofia Reyes Vásquez spent fifteen years in Austin's restaurant industry — front-of-house at Uchi, then GM at a James Beard-nominated South Congress concept — before returning to her roots.

"We want the first ten seconds to feel like you just drove into Santa Fe from a long stretch of highway. A little dust. A little fire."
Read Our Story
Dried chile ristras
Order Ahead

Chile-forward
comfort. Ready
when you are.

Tamales, bowls, brunch. Order online and pick up at the window. Tuesday through Sunday.

Posole bowls Duck confit tamales Chile queso + tortillas Weekend brunch to-go
Start Your Order
Dried pepper ristras
Ristra · Heritage · Craft
Wood fire cooking
Hearth · Fire
Heritage corn and chiles
Heritage Ingredients
Chiles on fire
Process · Smoke
Roasting peppers
Open Fire · Char
Private Dining

The table
is yours.

Curated private dining for celebrations, client dinners, and milestones. Custom menus by Chef Marcus Aguilar. Up to 24 guests.

Inquire About Private Dining
Hours
Tue – Thu
Fri – Sat
Sunday
5:00 – 10:00pm
5:00 – 11:00pm
Brunch 10am – 3pm
Closed Monday
Location
100 Main Street
Georgetown, TX
Downtown square
Ground floor, mixed-use
(512) 304-7821
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table online.
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Up to 8 guests online.
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We open Winter 2027. Be the first to know when reservations go live.

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