From grandma's
oven to your table.

Lucy grew up between two fires: her grandmother's wood-fired oven in Puebla, and the grill at her father's taco stand in the Doctores neighborhood of Mexico City.

As a child she kneaded conchas on Saturdays and chopped onions on Sundays. She learned that bread needs patience and that tacos need heart. When she opened her own place, she couldn't choose between the two worlds. Why should she?

At Lucy's, the smell of fresh-baked bread blends with the pastor on the trompo. The recipes are the same as always: her grandmother Carmen's and her father Don Beto's. Nothing is bought pre-made. Nothing is rushed.

"When I serve a concha with coffee or an al pastor taco, I'm serving memory." — Lucy