Behind-the-scenes stories, chef recipes, food tips, and Austin culinary news straight from our kitchen.
Every morning at 7am, before the doors open, Chef Maria Reyes is in the kitchen pressing tortillas by hand. It's a ritual she learned from her grandmother in San Antonio, and it's the foundation of everything we make. In this post, she shares the full method — including the one ingredient most home cooks skip.
Sous Chef Marco explains the science of cooking over mesquite wood — temperature zones, smoke infusion, and why everything tastes better with fire.
Diego Montoya tells how he created our signature drink on a slow Wednesday night in 2014. Plus, the full recipe so you can try it at home.
For the first time, Chef Maria shares the 40-ingredient mole recipe that her grandmother brought from Oaxaca. A culinary heirloom, now yours.
We launched Sunday Brunch in 2018 on a whim. Six years later, we have a 3-week reservation waitlist. Here's how it happened.
Restaurant turnover is notoriously high. Our average employee tenure is 4.2 years. Carlos Reyes explains our people-first management philosophy.
When Casa del Sol opened in 2012, South Congress was still rough around the edges. A 12-year retrospective on how Austin's culinary heart grew up.
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Bottomless mimosas, breakfast tacos, and great company. Every Sunday 10am–3pm.
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