Our Story
Rooted in Tradition,
Cooked With Love
Rosa Vásquez grew up in her grandmother's kitchen in Oaxaca City, where the smell of toasted chiles and fresh masa was as constant as sunrise. She moved to San Antonio at nineteen, worked every station in professional kitchens for a decade, then opened La Milpa in 2009 with a single comal and a market stall permit.
La Milpa has since grown into a sit-down taqueria with a loyal neighborhood following, but the philosophy hasn't changed: everything made from scratch, sourced as locally as possible, and priced so families can eat well without stretching their budget.
Rosa's mole negro — toasted, blended, and simmered for twelve hours — has been featured in Texas Monthly and earned a James Beard Foundation recognition in 2023.
"Good food doesn't need to be complicated. It needs time, honest ingredients, and someone who gives a damn."
Rosa Vásquez
Chef & Owner
From Oaxaca City, Mexico
17+
Years serving San Antonio
12h
Mole simmered overnight
4.8
Stars (532 reviews)
Regional Heritage
La Milpa draws on the culinary traditions of Oaxaca (mole negro, tlayudas, tasajo) and Michoacán (carnitas, pozole, charales). Two distinct regional voices, one honest kitchen.
