cella

1. “Cantina”, “Tasca”, “Taverna”………”CELLA“ aged & rustic cantina.
The origins may be hazy but at the end of the day, all these types of establishments, which
have existed for ages, served the same purpose: farmers, workers, aristocrats, artists to
revolutionaries would retire to their favorite local cantina for a well earned drink and a good
eat.
To unwind, to forget, to celebrate, to explore with a nice Barolo from Italy, a cold and yeasty
cana from Spain or a smooth Tequila or Sotol from Mexico. The art of enjoying this beverages,
which have been the same for ages, has been and will always be the heart of many gatherings
and life enjoyment.
The delicacies that have complemented these places have come, from the most part, from the
hands of ladies or cooks that have had their recipes from generations to generations. These
recipes were passed to them from their grand mothers and mothers. Some were, and still are,
dishes that were born in the beginning of human civilization. Food preservation is as old as
human civilization. Fermentation, oil packing, pickling, brining, salting & smoking are all
ancient preservation technologies.
Cella is a space were the traditional is reinvented, but we keep doing the same….sharing
tables, conversations, tales, food, friends, wine and spirits……we combine the old ancient
techniques with a contemporary approach.
This is a space influenced by Mexican & Spanish cuisine traditions, (even tough they are both
well defined in today’s world one is nothing without the other)with its own language and soul.
At Cella there are no boundaries, no borders we are in here for the same purpose and ride.