Ember & ash. A wood-fired Oaxacan taco truck, slow-smoking heritage corn and whole animals over Texas post oak. Different block every day.

Started in a driveway in East Austin.

Chef Lupe Arellano learned masa from her grandmother in Teotitlán del Valle. She learned smoke from five years at Franklin's. She built Ember to put the two together — Oaxacan technique, Texas fire, no fusion gimmicks.

We source heirloom corn from Tamoa, pasture-raised pork from Richardson Farms, and cut our own lard. It takes longer. It tastes like it should.