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Molino Los Hermanos

@molinoloshermanos

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Arriving Fall 2026
by @chefnormdoe @carino_chicago

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We have more big news to share (in case you missed it yesterday). Since opening Cariño, one ingredient has always been at the center of everything we do: corn. This summer, Chef Norman Fenton introduces Molino Los Hermanos, a tortilleria and molino dedicated entirely to that foundation.

The 2,800-square-foot space will feature an all-day restaurant and a wholesale tortilleria. At its center will be a large molino sourced from San Luis, Mexico, with all heirloom corn nixtamalized and milled in house daily, honoring the centuries-old process. Corn will be sourced in partnership with Masienda, connecting the project to heirloom varietals grown by independent farming communities throughout Mexico. Tortillas will be shaped on a traditional press from Oaxaca, crafted by 87-year-old Doña Rosa, who continues to run her family’s kitchenware business

“For us, this project is about honoring the full process,” says Fenton. “Masa is foundational to Mexican cuisine. We want to give it the space and visibility it deserves, to respect the farmers who grow it, the work that transforms it, and the tradition behind it.”

Look for dishes such as foie gras enmoladas, suadero tacos, ceviches and aquachiles, and Mexican-style shellfish platters. The beverage program will feature cocktails, cervezas, and frozen margarita slushies. Built with the deepest respect for the people, places, and traditions that shape it, we’re proud to introduce our newest chapter.
Thank you to @louisachu1 & @chicagotribune for helping us share this story. Link in bio to learn more.

Follow along → @molinoloshermanos ← taken in Cariño by @molinoloshermanos

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It’s family night @beardfoundation! 🤠 taken in Lyric Opera of Chicago by @molinoloshermanos

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‼️ICYMI‼️: Last week was a 👏MAJOR👏 week for our partner Chef Norman Fenton, who was not only named a Finalist for the 2026 @beardfoundation awards, but also dropped news for his forthcoming concept, @molinoloshermanos, opening doors directly next door to his MICHELIN starred restaurant, @carino_chicago, later this summer.

The 2,800 square foot space will feature an all-day restaurant and a wholesale tortilleria. At its center will be a large molino sourced from San Luis, Mexico, with all heirloom corn nixtamalized and milled in house daily, honoring the centuries-old process. Corn will be sourced in partnership with Masienda, connecting the project to heirloom varietals grown by independent farming communities throughout Mexico. Tortillas will be shaped on a traditional press from Oaxaca, crafted by 87-year-old Doña Rosa, who continues to run her family’s kitchenware business.

“For us, this project is about honoring the full process,” says Fenton. “Masa is foundational to Mexican cuisine. We want to give it the space and visibility it deserves, to respect the farmers who grow it, the work that transforms it, and the tradition behind it.”

Built with the deepest respect for the people, places, and traditions that shape it, we’re looking forward to checking out @chefnormdoe and his team’s newest chapter.

Follow here to stay in the loop —> @molinoloshermanos, and thanks to @louisachu1 & @chicagotribune for breaking the scoop.

📸 @madnagency

#masa #molino #tortillas #uptownchicago taken in Uptown Chicago by @molinoloshermanos

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