A love letter,
written in two languages.

MexItalē Kitchen started the way all the best restaurants do — around a family table. She grew up in an Italian kitchen where sauce simmered for hours and nothing was measured. He grew up in a Mexican kitchen where the tortillas were pressed by hand and everyone stayed for seconds.

When they married, their kitchens married too. Sunday sauce next to fresh salsa. Cannoli next to churros. Meatballs, then tacos, then more meatballs. Guests kept saying "you should open a place" — so in Guilford, they did.

Today MexItalē is small on purpose. Every plate is cooked to order by the same hands. Every table is greeted by the same voice. It's the kind of place where the owner remembers your kids' names, and the regulars remember hers.