Our Corner of Bolinas Road.

Ana Medina

Co-Owner

May 20, 2026

1 min read

The building seen from across the street, a wooden pergola out front under tall redwoods.

We are at 31 Bolinas Road, on the stretch that takes you out of town and over the hill toward the coast.

Fairfax is a small town that behaves like an even smaller one. The same faces come through the door on the same days, and the businesses along Bolinas Road keep half an eye on each other.

Coming Soon

This story is still in progress. When it lands it will be about the street itself: our neighbours, the people who come in off the trails, and what it means to feed a town this size five days a week.

Join the masa list below and we will send it to you.

Blue corn kernels, dark purple and gold, pouring from a steel pan into a perforated colander for rinsing.

The Craft

What It Takes to Make a Tortilla.

The tortilla is the quickest part of the whole operation. Getting the corn to that point takes a cook, a long soak, a stone mill, and someone willing to look after all three.

Karina Carrillo

Sep 3, 2026

4 min read

A bowl of tortilla soup from above, topped with cheese, radish and cilantro, beside chips, pepitas and dried hibiscus.

From the Kitchen

What Changes When the Season Does.

Most of our menu stays exactly where it is. A handful of things move with the year: a soup that only makes sense when it is cold outside, and an agua fresca that only makes sense when it is not.

Karina Carrillo

Aug 12, 2026

4 min read

The terracotta storefront seen from the street, a neon Open sign glowing in the window.

The Restaurant

Why We Close on Mondays and Tuesdays.

We are open Wednesday through Sunday. People ask about the other two days often enough that it deserves a proper answer, and the answer is not complicated: the kitchen needs them, and so do we.

Ana Medina

Jul 22, 2026

3 min read

Come say hola

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