✨ATTENTION ATTENTION✨
Cinco de Mayo at Mala Pata is the PLACE TO BE!
This Taco Tuesday (May 5th) is our ONE YEAR ANNIVERSARY we’ll be throwing a patio party with @uymamidj DJing, HALF-PRICED Tequila and Mezcal at @peyote.minibar , and an extra-special menu at @malapata.molino featuring some favorites from Gallo Pelón. IYKYK. Also, yes… there will be #ChocoTacos
Food: 4-9pm
DJ set: 5-8pm
Piñata: 6pm (attention families)
Giveaways from @rndcusa (all night)
✍🏼 @leswood
Please join us in two weeks for a very special five-course dinner with Michelin starred Chef Georgiana VIOU (@georgiana_viou ), visiting the Triangle from France. Originally from Benin, Chef VIOU fuses African flavors with Mediterranean cuisine, creating dishes that are bright, bold, and unforgettable. Chefs Adé Carrena (@adecarrena ) and our very own Zack Gragg (@zack_gragg will be joining Chef VIOU in the kitchen, collaborating on a menu that showcases corn from varied perspectives— one grain, two traditions.
Tickets are LIVE via link in our Bio, and they will sell out. If you're into one-of-a-kind dining experiences, you don't want to miss this.
📷 @makimanoukian
We are honored to host Michelin starred Chef Georgiana Viou (@georgiana_viou ) along with Chefs Ade Carrera (@adecarrena ) and Zack Gragg (@zack_gragg ) for a very special dining experience at Mala Pata, honoring the spirit of corn and the many cultures it connects. Trust us when we say you don’t want to miss this — Link in bio for reservations.
Barbacoa de Borrego | Roasted Lamb Leg and Loin in Adobo with Red Corn Chochoyotes. Tonight at Midnight is LAST CALL for NYE reservations, so head over to our website to book your seats. Ticket price includes 6 courses, gratuity, and a welcome glass of Champagne. Come celebrate the end of our opening year and toast to what’s next!
MalaPataNC.com
If you’re scrambling to find reservations for NYE, we’ve still got some availability for our Nixtamal Dinner. Head over to MalaPataNC.com and snag your seats for a meal that will not disappoint. Ticket price includes gratuity and (real 😇) Champagne toast, and the jar seating is at 8pm so there’s plenty of time to make it to stop number two for the countdown. Feel free to call or DM if you have any questions. 🥂
If you’re still trying to decide what to do for #NYE this year, @waltermagazine has curated a list of great ideas, and our Nixtamal Dinner is one of those! For the ticket price, we’ll be serving six courses featuring fresh NC seafood, lamb barbacoa (two ways), and a number of fresh masa preparations— including roasted carrot tamales. This will be a meal unlike anything you’ve seen from us so far, so head over to MalaPataNC.com and reserve your spots.
We are very excited to be scheduling our very first private Nixtamal Dinner this NYE at Mala Pata. Chef and the team are pulling out all the stops and making this a truly unforgettable meal. Tickets will include a six-course dinner, gratuity, and champagne toast to start the meal, plus we’ll have curated alcohol packages for those that are interested in highly exclusive mezcals, fine wine, and/or cocktails. These additions will be specifically curated for you and your party via phone call after reservations are made. If you love what you’ve experienced with us so far, don’t miss this one — Seatings available until 8pm, and dietary accommodations can be requested in your reservation.
We look forward to seeing you all December 31st ✨
We were incredibly honored to be recognized and awarded a Bib Gourmand by MICHELIN at last night's @michelinguide American South 2025. This was quite literally a dream come true, and to have achieved such a distinction less than six months into our journey is unbelievable. Congrats to our hardworking team and all the other restaurants that were recommended, and cheers to what the future holds. 🙏
Piña y Queso — Refreshing, Spicy, Creamy, Bitter, and Light… (somehow) simultaneously. This is one of the signature dishes at Mala Pata that you won’t find at other Latin American restaurants. We start with a layer of Cotija Crema and carefully add chunks of Queso Fresco and Charred Pineapple, then we stud them with Serranos and Radicchio dressed in Pineapple Vinaigrette and finish the plate with more Queso Cotija. It’s a great way to transition from small plates into entrees or as a sidecar to our Pasillo De Humo grill platter.
Join us today for lunch 11-2pm @peyote.minibar or dinner this weekend 5-10pm Friday and Saturday.
📷 @mattrameyphoto
C H I L A Q U I L E S
Brunch at @malapata.molino is something we’re very excited to share with you, and these #chilaquiles are a must-have on your table. We start with the white corn chips, made with fresh masa, ground in-house and fried to perfection. Then we cook those tortilla chips in a spicy tomatillo broth and load them up with sunny eggs, Mexican Crema, Avocado, Cotija Cheese, Cilantro, and Shaved White Onion. If you want to add protein, we offer our Cinnamon-Cured Carnitas or Marinated Skirt Steak.
Currently we’re offering Brunch reservations on Sundays from 11-2pm, and you can snag a table via MalaPataNC.com. We’re hoping to make this a forever thing, so spread the word and come eat!!!
Here at Mala Pata, it all starts with the corn. We source ours from Jocotitlán and Oaxaca in Mexico using LA-based company @masienda as the middleman. Why? Because it tastes good (great) and supports farmers in communities we pull inspiration from—Not to mention it’s non-gmo, sustainable, and equitable.
The dried corn arrives vacuum-sealed monthly. We use the process of nixtamalization (a big word that means cooked in calcium hydroxide) to soften the kernel, make it more flavorful, and prepare it to be ground into masa. Our molino is the anchor of our production, and we use it to grind our masa. We only use water to assist in this production, so our masa-based products are completely unadulterated. Corn and water. Simple and delicious in their composition but intentional and labor-intensive on the backend.
As for our tortillas, they are shaped and pressed by hands, to-order. Yes… someone from our kitchen team is pressing and cooking those tortillas as soon as your order comes in. Same thing goes for our tostadas and chips. They both are made from hand-pressed tortillas in-house. It’s a labor of love, and we hope it shows.
Join us this week for dinner and/or Sunday for brunch 11-2pm. Reservations are open and we can’t wait to share our food with you.
