Hola Mexican Cocina + Cantina and Mama Bird Southern Kitchen to Open Shared Location

The two brands will serve their respective cuisines from one kitchen
Photo: Hola Mexican Cocina + Cantina Official

Currently serving their respective cuisines from proximate locations in a small retail center on the southeast corner of the W Cactus AveSouthern Highlands Pkwy intersection, local restaurants Hola Mexican Cocina + Cantina and Mama Bird Southern Kitchen appear set to embark on a new dual-brand project in Rhodes Ranch.

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Permitting paperwork shows plans to open a “restaurant that provides 2 types of cuisines” in suites 3-6 at 9742 W Maule Ave. The work to be done includes restroom improvements and a shared kitchen, with an estimated budget of $765,000.

The restaurateur behind the two brands is Las Vegas resident and TAO Group Director of Hotel & Guest Relations Robert Chiti. What Now Las Vegas reached out to Chiti this week but was unable to reach him for comment on the planned shared location.

Both restaurants’ menus offer a sizeable number of choices. Hola offers appetizing takes on familiar Mexican dishes, including tacos, quesadillas, street corn, and shareables like Queso Fundido and Aguachile Shrimp & Crab Ceviche, along with a selection of margarita varieties and cocktails, with a focus on tequila and mezcal. Mama Bird’s menu features southern classics like fried chicken, barbecue, and sandwiches like the Fried Thick Bologna Sandwich, along with breakfast plates that include chicken & waffles and biscuits & gravy.

No information is currently available regarding the décor and branding of the shared location, or whether the menus will be abbreviated for space. The timeline for construction and opening of the Maule Ave location is also unknown at this time.

Photo: Mama Bird Southern Kitchen Official
Photo: Hola Mexican Cocina + Cantina Official
Photo: Mama Bird Southern Kitchen Official

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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