Chef Norman Fenton, the talent behind Michelin-recognized Cariño, is bringing a serious tortilla operation to Uptown. Molino Los Hermanos, a combined tortillería and taqueria, is slated for 4666–68 N. Broadway, right on the same block as his tasting-menu spot. The 2,800-square-foot space is set to feature a double volcanic stone mill and a 24-seat chef's counter, with plans to start grinding single-origin heirloom corn on-site this summer. Molino will sell tortillas both wholesale and retail alongside a tight menu of tacos and seasonal plates.
According to the Chicago Tribune, Moth Architects designed the 2,800-square-foot interior with heirloom corn as a central visual theme. The owners imported a molino and tortilla machine from Mexico and waited out an immigration process that stretched more than four years before finally receiving green cards late last September. The Tribune also notes the space will house a double volcanic stone mill and a 24-seat chef's counter. The team has sourced single-origin heirloom, non-GMO corn from suppliers Masienda and Tamoa, and they hope to begin grinding this summer. Retail tortillas are expected to be sold as a baker's dozen and priced from $1.50 to $3 per dozen, depending on the grain, while specialty varieties, including a black-truffle version, could reach around $10 per dozen. Molino will also offer proprietary masa blends to other restaurants on request.
Permits And Opening Pace
Molino Los Hermanos appears on the City of Chicago liquor applications list with a consumption-on-premises filing for 4666–4668 N. Broadway, dated Feb. 24. The public notice indicates that this filing is part of the Department of Business Affairs and Consumer Protection's standard permitting process as the team works toward opening the doors.
Menu And Drinks
The menu is expected to lean elevated yet recognizable, with comfort favorites turned up a notch. Early highlights include foie gras enmoladas, a suadero taco, and ceviches served with house-made tostadas and masa crackers, plus seasonal quesadillas built around ingredients like nasturtium and epazote. On the drinks side, plans include a margarita slushy with rotating flavors that may feature nopales, an extensive lineup of Mexican beers and craft brews, and nonalcoholic options such as house-made agua frescas and Mexican sodas. Chef Norman Fenton estimated to the Chicago Tribune that a full meal with appetizer, entrée, and a drink will cost about $50 per person.
Next Door To Cariño
Molino Los Hermanos will sit directly next to Fenton’s tasting-menu restaurant Cariño at 4662 N. Broadway, effectively pairing an on-site milling and retail tortilla hub with Cariño’s fine-dining profile. Cariño's website notes that the restaurant offers a Latin-inspired tasting menu and taco omakase, underscoring how Molino could broaden the block’s growing reputation as a destination for ambitious Mexican cooking.
