Chef Norman Fenton of Cariño Announces ‘Molino Los Hermanos’ - A Tortilleria & Molino, Directly Next Door

Chef/Partner Norman Fenton, the force behind Cariño, will open Molino Los Hermanos in summer 2026, a 2,800-square-foot tortilleria and molino located at 4666 - 68 N. Broadway, Chicago, IL 60640 directly next door to his chef’s counter and restaurant in the city’s Uptown neighborhood.

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The 2,800-square-foot space will be divided nearly evenly between a 26–34 seat, all-day restaurant and a wholesale tortilleria. At its center will be a large molino sourced from San Luis, Mexico, with all heirloom corn nixtamalized and milled in house daily, honoring the centuries-old process. Corn will be sourced in partnership with Masienda, connecting the project to heirloom varietals grown by independent farming communities throughout Mexico. Tortillas will be shaped on a traditional press from Oaxaca, crafted by 87-year-old Doña Rosa, who continues to run her family’s kitchenware business.

“For us, this project is about honoring the full process,” says Fenton. “Masa is foundational to Mexican cuisine. We want to give it the space and visibility it deserves, to respect the farmers who grow it, the work that transforms it, and the tradition behind it.”

The layout places the milling process in full view. Guests will be seated at the counter in front of the mill and an open kitchen, creating a direct line from raw grain to finished dish.

Designed by Chicago-based Moth Architects, the space draws inspiration from the color and texture of heirloom corn. Material choices include terrazzo surfaces, deep-toned tile, brass accents, raw wood, and utilitarian lighting, reflecting both agricultural roots and urban context.

Molino Los Hermanos will operate beginning at 11 a.m. daily. The menu will center on freshly milled masa and regional expressions of Mexican cuisine. An early look at offerings from Fenton includes dishes such as foie gras enmoladas, suadero tacos, ceviches and aquachiles, and Mexican-style shellfish platters. The beverage program will feature cocktails, cervezas, and frozen margarita slushies.

In addition to dine-in service, Molino Los Hermanos will sell fresh tortillas and masa to guests and wholesale partners, with plans to supply restaurants and chefs throughout Chicago in the future.

Molino Los Hermanos is being developed in partnership with Mike Krueger, landlord of the building who is also involved in the ownership of several restaurants across Chicago.