MOLINO OLOYO
Lead by Chef Olivia Lopez and Jonathan Percival, Molino Olōyō is creating a Dallas restaurant with a menu rooted in regenerative farming, heirloom corn varietals and ingredients sourced across Texas and Mexico. Grant funds will support essential equipment and improvements for the tortilla and nixtamal program, as well as farm and kitchen equipment. These investments will prepare the company to open a neighborhood eatery offering tacos, seafood, botanas, and sharables centered on the best tortillas in Dallas. Molino Olōyō will host community workshops at its farm and provide training opportunities for local culinary students, connecting soil, corn, table, and community.