Word On The Street

 

“The restaurant group Grassfed Culture Hospitality in Miami works with spearfishermen to feature uncommon snowy grouper, misty grouper, and yellowedge grouper — always at least 25 pounds each.”

 

“The restaurant’s multisensory dining experience honours this through its flavours and laidback atmosphere. “With the menu, we aim to honour indigenous methods of cooking through grinding our own maíz daily, which is the foundation of many staple dishes such as esquites, corn grits, tetras and arepas”.

 

The restaurant’s multisensory dining experience honours this through its flavours and laidback atmosphere. “With the menu, we aim to honour indigenous methods of cooking through grinding our own maíz daily, which is the foundation of many staple dishes such as esquites, corn grits, tetras and arepas”.

 

In less than five years, Miami-based sister restaurants Krüs Kitchen and Los Félix have proven their exemplary commitment to their customers, ethos, and sustainability practices set them apart.

 

Even in as urbane a city as Miami, Los Félix often gets pigeonholed as a Mexican restaurant.

 

Both Humm and chef Sebastián Vargas of Miami's Los Félix, who use Zero Acre, have noted the neutral flavor allows their menu ingredients to stand out on their own. Many chefs using these oils are replacing other neutral oils like grapeseed and canola and using algae oil for everything from deep fries to emulsions.

 

“Los Felix is a vibrant, colorful spot that showcases traditional Mesoamerican foods in familiar yet innovative ways.”

 

“The first thing you’ll notice about Los Félix, a restaurant dedicated to Mesoamerican foodways, is the energy. The restaurant practically buzzes, whether you’re seated inside in the dinner-party-like space (often complete with a DJ spinning vinyl) or outside amidst the evening bustle of Coconut Grove. And when you get around to the menu, you’ll notice the attention to detail from owners Pili Restrepo, Josh Hackler, and chef Sebastián Vargas. There is a focus on indigenous ingredients and preparations, but rendered in a very contemporary, very Miami way. With an in-house molino, the kitchen team cooks and grinds maíz daily to make tortillas from scratch.”

 

“Los Félix is bright and very well coiffed. Outfitted with lots of art and a spectrum of colors, its vibe is almost instantly clear—modern, organic and youthful. Natural fibers, sleek wood and a muted color palette dominate the décor, while a full bar and music to fit every mood make it a hit among all groups.
This is highly creative Mexican cooking that sends guests on a gustatory trip—at the hands of servers who are armed with ample information about the provenance of each ingredient.”

 

“A concept from Grassfed Culture Hospitality, this modern Mexican-style eatery is a labor of love from restauranteurs Pili Hackler, Josh Hackler, and Sebastián Vargas.”

 

“Los Félix is a multi-sensory celebration that honors truth through flavor, imagination through natural wine, and atmosphere through vinyl records,” says Hackler. Our take on an authentic Mexican eatery is unique and blends our understanding of Mexican culture and traditions with our desire to provide exceptional tastes and funky tunes. You may come for the tacos, but you’ll stay for the ambience, culture and authentic eats.”

 

“The restaurant’s name pays homage to iconic Mexican actress María Félix, an embodiment of the legions of grandmothers and mothers who passed along the traditions and culture that Los Félix endeavors to share with its food and drink.”

 

“When we say best corn tortilla in Miami, we mean it. From the same owners of Krüs Kitchen comes a second Grassfed Culture Hospitality concept: Los Félix. It’s all about corn here. Founders Pili Restrepo, Josh Hackler, and chef Sebastián Vargas have created a menu that respects and follows the traditional and almost extinct Milpa farming techniques of heirloom corn. Using a traditional Mexican molino, Los Félix will feature homemade tacos, quesadillas, tamales, sopes, arepas, aguas frescas, natural wines, craft beers and more. It will be a vibe with vinyl DJ sets and the best analog system that money can buy. Stay tuned, they’ll be opening in September.”

 

“Heirloom corn-filled dishes and ingredients using milpa farming techniques, a sustainable farming practice used throughout Mexico and South America, are at the heart of Los Félix. The casual menu is filled with items like tacos, quesadillas, arepas, totopos, tostadas, and tamales, all made with corn tortillas created in the restaurant’s in-house molino (a traditional Mexican tortilla mill).”

 

“Helmed by Colombian-born chef Sebastián Vargas, Los Félix will focus on traditional Mexican tacos, homemade aguas frescas, and seasonal dishes paired with natural wines. The restaurant will use mostly local produce, meats, and seafood and will also serve as a molino — a traditional Mexican tortilla mill — using the restaurant's own heirloom corn imported from Oaxaca to create its house-made tortillas.”

 

“This Mexican spot along Main Highway is a tribute to traditional Mexican cooking, with family recipes influencing the restaurant’s homemade tacos, quesadillas, tamales, and other classics. It’ll also have fresh blue corn tortillas, an extensive natural wine bar, and a regular DJ spinning vinyl on an analog sound system.”