The Vida menu boasts imaginative concepts incorporating traditional Mexican cooking with contemporary pairings. Executive Chef Chris Swinyard will prepare many Vida dishes using the Slow Food method, which strives to preserve traditional and regional cuisine and promotes farming of plants, seeds and livestock indigenous to the local ecosystem. Vida uses produce grown on farms in the Carolinas and meats raised locally as well.

“Vida's menu has been crafted in the classic, old-world style,” said Swinyard. “When Mexican cooking originally evolved hundreds of years ago, they obviously had to rely on locally grown produce, hand crafted tortillas and meats from local farms. Vida is taking Mexican cuisine back-to-basics, in a manner of speaking, by using Slow Food methods in obtaining our ingredients.”