TACOS VALENTINA
BEAUTIFULLY AUTHENTIC WITH APPROACHABLE SIMPLICITY
BEAUTIFULLY AUTHENTIC WITH APPROACHABLE SIMPLICITY
BEAUTIFULLY AUTHENTIC WITH APPROACHABLE SIMPLICITY
Molino Y Taqueria
A pop-up concept that began as a simple taco passion project, now becoming a project of collaboration and appreciation of Mexican cultural identity.
Our food is local but with reach using sustainable ingredients from both Missouri/Kansas to Mexico’s heirloom farms.
All our masa is made using heirloom Mexican corn from states like Oaxaca and Estado de Mexico and is small-batch stone-milled. Our masa is milled daily and hand-pressed to order and matched with unique braises and regional Mexican recipes learned in passing through collaboration and passed down by our families.
Molino Y Taqueria
A pop-up concept that began as a simple taco passion project, now becoming a project of collaboration and appreciation of Mexican cultural identity.
Our food is local but with reach using sustainable ingredients from both Missouri/Kansas to Mexico’s heirloom farms.
All our masa is made using heirloom Mexican corn from states like Oaxaca and Estado de Mexico and is small-batch stone-milled. Our masa is milled daily and hand-pressed to order and matched with unique braises and regional Mexican recipes learned in passing through collaboration and passed down by our families.
Molino Y Taqueria
A pop-up concept that began as a simple taco passion project, now becoming a project of collaboration and appreciation of Mexican cultural identity.
Our food is local but with reach using sustainable ingredients from both Missouri/Kansas to Mexico’s heirloom farms.
All our masa is made using heirloom Mexican corn from states like Oaxaca and Estado de Mexico and is small-batch stone-milled. Our masa is milled daily and hand-pressed to order and matched with unique braises and regional Mexican recipes learned in passing through collaboration and passed down by our families.
OUR TEAM
Chef Kendra Valentine, Chef Pablo Muñoz & Roger Avila are veterans of the hospitality industry focusing on making authenticity approachable.
Pablo Muñoz
Raised in KCK with Mexican roots, handmade food was a part of everyday life. His mother taught him that preparing and sharing food is more than just feeding mouths, but a way of expressing love. This familiarity with emotionally rooted food grew into curiosity as he started Broadmoor Technical School and continued into his culinary program. In culinary school he found mentors who helped push his passion toward high standards. Starting his career as a dishwasher, passionate about learning everything food had to offer, Pablo worked his way up to become a chef. His next years were spent working at Justus Drugstore, opening a concept in Colorado and eventually coming home to KC to become the executive chef for Tannin Wine Bar and Kitchen. After being immersed in fine dining for a few years an appreciation grew for tradition and simplicity in food. He began to find his own voice in the food that he created. Fueled by years of family gatherings where comfort food was taken seriously and given nothing but love, Pablo finds himself at the start of what he wants his food to represent.
Roger Avila
A Texas native with a life-long aspiration of hospitality, Roger Avila is a prime example of a “restaurant guy.” Starting in the kitchen as a line cook and then moving his way up to a general manager, there is no space in the restaurant he hasn’t touched. Like everyone else, he agrees, a hard day’s work is best ended with a relaxing beverage. This is what has moved Roger to explore and study the world of food and wine. His studies have landed him on a cross-country tour exploring different regional cuisines from working harvests in the Willamette Valley in Oregon and exploring the Pacific Northwest, to winning squirrel-cooking competitions in Arkansas, to bartending in Kansas City, learning the blue-collar culture of midwestern cuisine.
Kendra Valentine
From the age of 15, Kendra Valentine started her restaurant career enrolling in culinary school and working at her first restaurant. Living in Switzerland, and exploring Europe exposed her to many cultures but it was cooking in the kitchen with her grandfather and her best friend’s Pakistani mother that she knew what she was passionate about. Kendra’s experience involves learning how to butcher in Yorkshire, spending summers in Spain gaining access to exclusive wineries and kitchens, and has spent most of her career in fine dining restaurants working with some of the best chefs and even taking on the role of executive chef in Dallas, Texas. She is a baker, a mother of 2 cats, and a champion of the world championship squirrel cook-off.
OUR TEAM
Chef Kendra Valentine, Chef Pablo Muñoz & Roger Avila are veterans of the hospitality industry focusing on making authenticity approachable.
Pablo Muñoz
Raised in KCK with Mexican roots, handmade food was a part of everyday life. His mother taught him that preparing and sharing food is more than just feeding mouths, but a way of expressing love. This familiarity with emotionally rooted food grew into curiosity as he started Broadmoor Technical School and continued into his culinary program. In culinary school he found mentors who helped push his passion toward high standards. Starting his career as a dishwasher, passionate about learning everything food had to offer, Pablo worked his way up to become a chef. His next years were spent working at Justus Drugstore, opening a concept in Colorado and eventually coming home to KC to become the executive chef for Tannin Wine Bar and Kitchen. After being immersed in fine dining for a few years an appreciation grew for tradition and simplicity in food. He began to find his own voice in the food that he created. Fueled by years of family gatherings where comfort food was taken seriously and given nothing but love, Pablo finds himself at the start of what he wants his food to represent.
Roger Avila
A Texas native with a life-long aspiration of hospitality, Roger Avila is a prime example of a “restaurant guy.” Starting in the kitchen as a line cook and then moving his way up to a general manager, there is no space in the restaurant he hasn’t touched. Like everyone else, he agrees, a hard day’s work is best ended with a relaxing beverage. This is what has moved Roger to explore and study the world of food and wine. His studies have landed him on a cross-country tour exploring different regional cuisines from working harvests in the Willamette Valley in Oregon and exploring the Pacific Northwest, to winning squirrel-cooking competitions in Arkansas, to bartending in Kansas City, learning the blue-collar culture of midwestern cuisine.
Kendra Valentine
From the age of 15, Kendra Valentine started her restaurant career enrolling in culinary school and working at her first restaurant. Living in Switzerland, and exploring Europe exposed her to many cultures but it was cooking in the kitchen with her grandfather and her best friend’s Pakistani mother that she knew what she was passionate about. Kendra’s experience involves learning how to butcher in Yorkshire, spending summers in Spain gaining access to exclusive wineries and kitchens, and has spent most of her career in fine dining restaurants working with some of the best chefs and even taking on the role of executive chef in Dallas, Texas. She is a baker, a mother of 2 cats, and a champion of the world championship squirrel cook-off.
OUR TEAM
Chef Kendra Valentine, Chef Pablo Muñoz & Roger Avila are veterans of the hospitality industry focusing on making authenticity approachable.
Pablo Muñoz
Raised in KCK with Mexican roots, handmade food was a part of everyday life. His mother taught him that preparing and sharing food is more than just feeding mouths, but a way of expressing love. This familiarity with emotionally rooted food grew into curiosity as he started Broadmoor Technical School and continued into his culinary program. In culinary school he found mentors who helped push his passion toward high standards. Starting his career as a dishwasher, passionate about learning everything food had to offer, Pablo worked his way up to become a chef. His next years were spent working at Justus Drugstore, opening a concept in Colorado and eventually coming home to KC to become the executive chef for Tannin Wine Bar and Kitchen. After being immersed in fine dining for a few years an appreciation grew for tradition and simplicity in food. He began to find his own voice in the food that he created. Fueled by years of family gatherings where comfort food was taken seriously and given nothing but love, Pablo finds himself at the start of what he wants his food to represent.
Roger Avila
A Texas native with a life-long aspiration of hospitality, Roger Avila is a prime example of a “restaurant guy.” Starting in the kitchen as a line cook and then moving his way up to a general manager, there is no space in the restaurant he hasn’t touched. Like everyone else, he agrees, a hard day’s work is best ended with a relaxing beverage. This is what has moved Roger to explore and study the world of food and wine. His studies have landed him on a cross-country tour exploring different regional cuisines from working harvests in the Willamette Valley in Oregon and exploring the Pacific Northwest, to winning squirrel-cooking competitions in Arkansas, to bartending in Kansas City, learning the blue-collar culture of midwestern cuisine.
Kendra Valentine
From the age of 15, Kendra Valentine started her restaurant career enrolling in culinary school and working at her first restaurant. Living in Switzerland, and exploring Europe exposed her to many cultures but it was cooking in the kitchen with her grandfather and her best friend’s Pakistani mother that she knew what she was passionate about. Kendra’s experience involves learning how to butcher in Yorkshire, spending summers in Spain gaining access to exclusive wineries and kitchens, and has spent most of her career in fine dining restaurants working with some of the best chefs and even taking on the role of executive chef in Dallas, Texas. She is a baker, a mother of 2 cats, and a champion of the world championship squirrel cook-off.
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Let's get to know each other.
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