Los Felix: Modern Mexican Cuisine, Traditional Farming
When Los Felix opens in Coconut Grove in September, diners will see familiar dishes like homemade Mexican tacos and quesadillas. What’s different: their tortillas are made from heirloom corn, ground in-house in their traditional Mexican molino, and grown using the Milpa farming technique. This traditional method grows multiple crops, like corn, chiles, cacao and squash, at the same time.
“Milpa farming is one of the few sociocultural connections we still have to the ancient indigenous farmers that came before us,” says chef Sebastián Vargas, who with partners Josh Hackler and Pili Restrepo make up Grassfed Culture Hospitality. “Our mission is to craft authentic Mexican dishes bursting with flavor that honor the sacred connection between man and corn using only ingredients we would feed to our families; seasonal, locally sourced and pastured food.”
Inspired by Mexican actress Maria Félix, Los Felix will also feature a natural wine bar with an extensive by-the-glass and bottle program with orange and amber wines, chilled reds and unique sparkling wines from small family producers from South America, Mexico, Europe and California. They'll also offer local and imported craft brews.
The restaurant will also host a weekly Vinyl DJ music program with an analog sound system every Friday and Saturday and a late-night menu. Los Felix is partnering with Compost for Life Miami and Lean Orb to provide sustainable and compostable to-go packaging, including their corn bags made using entirely sustainable and eco-friendly material.
Located at 3413 Main Highway, the restaurant is in the same building as Grassfed Culture’s other venture, Krüs Kitchen, a restaurant that opened last November, with seasonal menu items.
Find out more at Los Felix Miami.
