Jíc
ara

Rooted in Oaxaca

Jícara began with a single obsession: the tortilla. Not the mass-produced kind, but the kind made by hand every morning from nixtamalized heirloom corn, pressed warm before it hits the comal.

"The jícara is how Oaxacans have served tejate for five centuries. We named the restaurant after the vessel because the vessel is the point."

Chef Elena Reyes spent three years cooking alongside the women of the Etla Valley before bringing those traditions to Orlando. Every dish traces back to a specific place, a specific person, a specific afternoon.