The room
One long line of warm light
Deep olive walls, exposed brick, dark walnut underfoot, and a single strip of amber running the length of the ceiling. It is the first thing you notice and the reason the room feels the way it does after dark.
OMA — Craft Mexican kitchen,
Los Angeles
Everything is prepared with care, from slow-braised meats to dishes cooked fresh in our kitchen. Our salsas are made fresh every morning, guacamole is prepared to order, and the consommé for our birria simmers for hours to develop deep, rich flavor. Nothing arrives pre-made in a bag.
One kitchen
No shortcuts, just fire and time
Salsas are made fresh every morning — verde, roja, the charred one that goes on the birria. Braises run low and slow most of the day: the birria, the carnitas, the consommé. Nothing sits in a bag waiting to be reheated.
Worth ordering
What we would put in front of you
Warm Churros & Ice Cream
$11Cinnamon sugar, vanilla ice cream, Mexican chocolate sauce
- Vegetarian
Fresh Guacamole & Chips
$13Avocado, lime, cilantro, serrano, warm tortilla chips
- Vegan
- Vegetarian
- Gluten-free
- Spicy
Slow-Cooked Birria
$15Braised beef, melted cheese, onion, cilantro, consommé
- Gluten-free
- Spicy
Molcajete
$30Steak, chicken, shrimp, roasted peppers, onions, chorizo, queso, salsa roja
- Spicy
The grill
Heat, and time
The grill runs hot, and everything that touches it — carne asada, the chicken for the mole, the whole fish — gets the same char. The braises go the other way: the birria and the carnitas take most of a day, low and slow, until they fall apart on their own.
The pantry
Made here, every morning
The consommé goes on first thing. Salsas are made fresh through the morning. Nothing arrives in a bag. The menu moves with what's in season, which is the whole point.
Come in
8 W Main St
8 W Main St, Alhambra, CA 91801- Every day
- 11am – 3pm, 5pm – 10pm