Olōyō grew out of pop-ups before settling into a permanent home in Peak's Suburban Addition. The team behind it spent years turning heirloom corn into tortillas and tamales, and that focus on masa carries through to the current menu. The room seats around two dozen and is decorated with Mexican art and jugs carved into animal shapes, giving the space a homey feel despite the upscale cooking.
The menu changes regularly, but masa dishes are the anchor: pork tamales come smothered in a bright green pipián sauce with pickled watermelon rinds, and a barbacoa huarache has become a standout order. Moles rotate depending on what's featured, and seafood dishes round out the offerings alongside the corn-based plates.
The menu changes regularly, but masa dishes are the anchor: pork tamales come smothered in a bright green pipián sauce with pickled watermelon rinds, and a barbacoa huarache has become a standout order. Moles rotate depending on what's featured, and seafood dishes round out the offerings alongside the corn-based plates.