Rubia Gallega beef, 12 months of mold-aging, and a zero-waste approach to meat. Research, technique, and Mexican culture converge in an unconventional dinner where premium ingredients are transformed into tacos.
A whole Rubia Gallega leg, a year of mold-aging maturation, two Milanese entities joining forces for the first time, and a menu designed to utilize every single part of the animal. On October 21st, Chihuahua Tacos and Grillo – Fuoco e Materia (based in Cesate, near Milan) come together for a unique collaboration—a true gastronomic event centered on meat, time, and taco culture.
It is a meeting of two worlds sharing the same philosophy: placing the raw ingredient at the heart of the experience and working with it without shortcuts. On one side is Chihuahua Tacos, a key player in the Milanese taco scene, offering a cuisine that interprets Mexican tradition through a contemporary lens. On the other is the research of Luca Di Tomaso, founder of Grillo; since 2021, he has treated meat as an evolving material, exploring anatomy, aging processes, the use of fire, and whole-animal utilization. The result is a menu crafted specifically for the occasion, transforming the meat into chorizo, tartare, ragù, steak, bone marrow, and rich stock, all while maintaining a steadfast connection to its origins.
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