who introduced the flavors of Yucatan with Sureste Mexican at City Foundry STL, recently expanded their culinary journey with a multi-concept enterprise: El Molino del Sureste, which occupies that grinds heirloom corn into masa, the building block for tortillas and tamales. Operating as a daytime corn-milling spot, the restaurant will offer fresh tortillas, tostadas, tortilla chips, and salsas for purchase, along with daily changing lunch items, such as tacos and tortas. At night, El Molino transforms into a dual-concept restaurant, featuring a family-style dining room and a small plates–focused lounge area. The family-style section exudes tradition, reminiscent of the owners’ experiences in their Mexican grandmother’s home in Mérida. Dishes such as (black bean, pork, and rice stew) and (achiote and citrus-marinated pork wrapped in banana leaves) evoke a deep cultural connection. In contrast, the more casual peacock-blue lounge presents modern Yucatecan cuisine through offerings such as Mayan-inspired dumplings and , a casserole with fried tortillas, tomatoes, beans, and small shark known as . The concept reflects the brothers’ upbringing, as they traveled between the United States and Mexico’s Yucatan region. Through their creative expression, the duo’s goal is to transport diners through an immersive, educational culinary experience, not simply by listing ingredients but also by imparting the historical and contextual significance of the dishes. El Molino del Sureste is poised to be a gateway for St. Louisans into the rich tapestry of Yucatecan cuisine and culture. .
