About Conejo
Spanish for rabbit, the name Conejo also refers to a variety of Mexican heirloom corn. And according to the Aztec myth of the 400 Conejos, divine rabbits are the gods of agave spirits!
Every day we mill heirloom corn from small family farms to make our tortillas, sopes, and tostadas. We make our flour tortillas daily from Sonoran wheat milled by our friends at Sub Rosa Bakery. Our bar features freshly squeezed signature margaritas, frozen cocktails, and a curated list of tequila and mezcal.
Executive Chef & Partner / Danny Mena
Born and raised in Mexico City, Danny has worked at several of New York’s best restaurants and owned and operated two establishments in New York and Brooklyn - Hecho en Dumbo and La Loncheria. As a graduate of Virginia Tech, Virginia is familiar ground and a great place to share his love and tastes of Mexico.
Check out Chef Mena's Cookbook
"Made in Mexico"
