Our Story
Three generations. One kitchen.
Casa Brava started as a weekend taco cart outside the old packing house in 1998. Abuela Rosa's recipes haven't changed — the line out the door just got longer. Today her grandkids press the same masa every morning at 6am.
Everything is made in-house: the tortillas, the salsas, the aguas frescas, and the mole that takes two days and twenty ingredients.
Fresh masa daily
Salsa bar
Birria Sundays
Patio seating