Con Amor sits in Tampa's South Seminole Heights, working from a modern Mexican menu that starts with nixtamalization — soaking and cooking raw corn in an alkaline solution before grinding it into fresh masa. That masa becomes the restaurant's tortillas, which anchor a menu running from tacos to mole.
The name translates to "with love," and the kitchen frames its dishes as an extension of traditional Mexican cooking rendered in a modern register.
The name translates to "with love," and the kitchen frames its dishes as an extension of traditional Mexican cooking rendered in a modern register.