In Maya folklore, it is believed that hummingbirds connect the earthly and heavenly realms.
When the new Tepache Mexican Kitchen & Bar in O’Hara opens this fall on Freeport Road, hummingbirds will be featured prominently throughout the space.
“We are building a bridge between Mexico and Pittsburgh,” said Kayla Welch, one of four co-partners at Tepache. “Bridges are important in Pittsburgh. We want to make connections between cultures and people.”
They will also be trying to bridge the gap left when after 20 years, Atria’s restaurant at that location closed.
This will be the second Tepache location. The first, in Marshall, opened in October 2021. The owners had been looking to expand and found out through their realtor David Glickman with Keystone Real Estate Advisors that the space was available.
Tepache is authentic elevated Mexican cuisine, said Welch, who is co-partners with husband Jovanny Segoviano from La Isla, Jalisco, Mexico; Chuy Segoviano, her brother-in-law from La Isla, Jalisco, Mexico; and her father Joe Welch, from Utica, N.Y.
The term Tepache means a fermented pineapple drink native to southern Mexico made with ginger, honey and cinnamon.
Head chef Pato Pérez is from the Tzotzil Maya community of San Juan Chamula, Chiapas, Mexico. Some of his dishes are family recipes.
Popular dishes include Tinga Tostadas, a customer favorite, Welch said — three crispy tostadas topped with slow-cooked pulled chipotle chicken, crema, lettuce, queso fresco, cilantro and avocado.
The Sikil Pa’ak is from the cuisine of southern Mexico. It is a creamy dip made of roasted pepitas (pumpkin seed), fresh orange juice, lime, cloves and garlic and served with house-made tortilla chips.
Elotes to share is the ultimate Mexican street food, Welch said. Tender ears of corn are covered in mayo, queso cotija, and lime-infused Tajín, split and speared for easy sharing.
They plan to be open seven days a week and are working on events such as live music and tequila tastings.
JoAnne Klimovich Harrop is a Tribune-Review staff writer. You can contact JoAnne by email at jharrop@triblive.com or via Twitter .