October 23rd, 2026
Chihuahua Tacos and Fuoco e Materia bring a zero waste menu dinner to Milan A Rubia Gallega aged for over a year as the star of the evening
Chihuahua Tacos and Grillo and Fuoco e Materia di Cesate (Mi) collaborated for the first time to create a zero-waste dinner. On October 21, the menu featured a whole leg of Rubia Gallega that had undergone a mold-aging maturation process lasting one year. The entire event revolved around meat, time, and the culture of the taco. The goal of both worlds was to place the raw ingredient front and center, with no shortcuts. On one side, Chihuahua Tacos, a contemporary benchmark for Milan's taco scene, and on the other, the research of Luca Di Tommaso, founder of Grillo, who since 2021 has treated meat as an evolving material. The result of this collaboration was a menu created specifically for the event, in which the meat became chorizo, tartare, ragù, steak, bone marrow, and stock — all without ever losing its connection to its origin.
The star of the event was a Rubia Gallega, a native cattle breed from northern Santiago de Compostela. The leg used came from a nine-year-old animal raised primarily on pasture by a farming family, on a grass-based diet. On August 13, 2025, following slaughter, the leg began its journey in the cold rooms of Cárnicas LyO, one of Spain's most renowned and authoritative operations in the selection and extreme dry-aging of Rubia Gallega beef. There, a controlled maturation process took place, designed to progressively enhance the aging, which concluded after one year and one month. The process used is mold-aging, in which the fungal component becomes an active part of the meat's evolution, imparting earthy, mushroom, cellar, cheese, and umami notes.
It is precisely the idea of thinking of meat as a new product after such a lengthy process that captivated Luca Di Tommaso. On the day of the event, the leg was opened and broken down, with each part assigned to its specific preparation process, all aimed at wasting nothing. From the noblest cuts destined for the tartare and taco, to the less conventional ones that instead became chorizo and ragù, the intention was to treat every element in the right way to bring out the best in it. Samuele Luè, Executive Chef of Chihuahua Tacos, reaffirmed how the two operations, though different, share one fundamental aspect: respect for the ingredient.
