Know Your Food's Story: Masa

"Without corn, there is no culture."

Executive Chef Rick Lopez shares insight on the lifecycle of masa + why it was important for him to bring the process 100% in-house.

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Torta of the Month

Every month, we feature a new torta on special with a portion of the proceeds going to a different cause near & dear to our hearts.

March's special is the Cochinita Pibil Torta, with house-made telera, achiote braised pork, black beans, cabbage, and pickled onion, benefiting local Austin farmstead Joe's Microgreens.

Make a Reservation

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Sustainable Food Center Presents: Farm to Plate

  • Sustainable Food Center is delighted to bring back Farm to Plate, a celebration of our resilient local food system and a fundraiser to help SFC transform our community’s health, land, and livelihood. We've got Chef Rick reppin' La Condesa, so grab a ticket to mix and mingle with the chefs, farmers, and foodies at the forefront of the local food movement, build connections in the community, and help SFC raise critical funding for important citizen-driven initiatives.

Buy your ticket

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Chef Rick at Hot Luck Fest

  • Aaron Franklin’s Hot Luck Fest is back and we’re excited to be a part of it!
  • Rick will pop-up at the festival among other great chefs, May 26th-29th in Austin, Texas. Superchunk, Shannon and The Clams and DJ Jazzy Jeff are headlining the music shows across various venues.

Tickets

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James Beard Showcase

  • La Condesa was wildly honored to host the James Beard Foundation x Blue Foods SXSW event showcasing responsibly sustained blue foods, and we even traded in our margs (rare) for incredible pairings by Dough Wines. On the table were delicately prepared canapés and dishes featuring a number of ATX chefs, including La Condesa's own Chef Rick. The vibes are good, y'all. Below is a rundown of the featured foods:

    Grilled guy of Mexico mussels with Monterrey bay seaweed company with sea lettuce verde by chef Rick Lopez.

    Murder Point Oysters with Blue Evolution Alaskan Kombu by Chef Michael Fojtasek

    Hill Country Sourdough with Kelp Butter by Chef David Noman

    Grain Salad, Lightly Smoked Reverence Trout with Fermented Vegetables by chef Ann Kim

    Grilled Kvaroy Arctic Salmon with Mustard-Miso Sabayon & Mustard Greens by chef Andrew Zimmern

    Basque Cheesecake with Candied Monterrey Bay Seaweed Company Sea Grapes by Chef Tavel Brisol-Joseph