Molino Olōyō To Takeover Former Cry Wolf Space in East Dallas

With a history of fusing ancestral flavors and bold creativity, Molino Olōyō now steps into a dedicated space — one built for daily expression of its culinary philosophy.

Molino Olōyō is an acclaimed Mexican food pop-up and host whose menu is rooted in regenerative farming, heirloom corn varietals and ingredients sourced across Texas and Mexico.

Co-founders Olivia Lopez and Jonathan Percival have been James Beard semifinalists for the creative ways they elevate Mexican gastronomy and push boundaries, and have also been recognized in Texas Monthly's Top 50 Tacos for 2024.
The concept launched out of a commercial kitchen in 2021, delivering tamales and heirloom corn tortillas to homes, but over the last four years, it has evolved into something much larger.

On weekends, you could usually catch them in front of Wayward Coffee Co., serving the neighborhood's favorite breakfast tacos. But other times they traded the pop-up for restaurant takeovers at Mot Hai Ba, seated dinners at Lone Gallery and multi-course tasting menus brought to life in unassuming places, like the most recent at Marcello Andres Ceramics.

All of these opportunities set them up for Molino Olōyō biggest announcement yet: its first brick-and-mortar location in East Dallas. Seasonal Mexican gastronomy using refined contemporary techniques will be the framework for the menu years in the making.

“We’ve put down roots here in Dallas, and we’re just getting started,” said co-founder and chef Olivia López. “Molino Olōyō will continue to grow, evolve, and honor the soul of Mexican cuisine, from selling tacos on the street to sharing dinners in your home. It’s a tribute to what’s possible when we trust the ingredients, the land, and the people who grow with you.”
Inside, there will be an intimate multi-course tasting room that serves creations like pescado con moles, cacao nicatole con fresa y bisito colamote and bay scallop aguachile. Attached to the tasting room will be a mezcaleria with a spirit-forward cocktail program, wine and botanas (appetizers).

What piqued our interest the most was the inclusion of a fonda on the inside, which in Mexico, is a really small mom-and-pop shop with just a few tables. It will serve street-style fare, including the wagyu suadero taco that Texas Monthly named
one of the 50 best tacos in the state.

“You can’t have Mexican food without tacos, even though I enjoy showcasing the refined elements of our gastronomy, but I still wanted to build a place where you can come by any day and enjoy a taco or two,” Lopez said. “Every dish is an expression of connection, tied to the family farmers in Mexico who grow our corn, to local producers across Texas, and to the land we cultivate at Pequeño Farms in South Dallas.”

We're very excited to see how everything comes together. The interior is being designed by the acclaimed Hatsumi Kuzuu, who designed Tei-An among many others, a boutique branding agency Memo NYC, plus consulting from Leslie Brenner.

Molino Olōyō is slated to open at 4422 Gaston Ave. in the first half of 2026.