Olivia López spent four years building a cult following without a permanent address — Molino Olōyō began in 2021 hand-delivering tamales and heirloom-corn tortillas before graduating to pop-ups at Wayward Coffee and dinners in private homes. A 2023 James Beard semifinalist for Best Chef: Texas, López trained through Craft Dallas, CBD Provisions, and Mirador before going independent. Olōyō, her first brick-and-mortar, opened in May 2026 in the former Cry Wolf space, a 101-year-old building in Old East Dallas. The 23-seat room centers on masa nixtamalized in-house from heirloom Mexican corn, with dishes like the Sope Gordo with Rosewood Ranches wagyu and grilled vermilion snapper. A chef's tasting menu follows. For a masa-obsessed Mexican table that finally has a home.