Condesa

House made guacamole topped with seasonal herbs, served with tostadas

Aguachile made with yellow beet juice. habanero pepper, fresno chile, orange juice, lime juice, guajillo and guava puree. The beets are dry roasted and marinated in a sweet pickle.

Whole romaine hearts are spread with the dressing and grilled lightly in the charcoal oven. Tossed with baby gem lettuces, shallot, spring onion, baguette crouton, cotija cheese, cilantro. After it is dressed, the salad is topped with radish, pickled red onion, corn, and avocado.

(2) to the order. Crispy tostadas are spread with chipotle mayo and topped with tuna crudo mixture of cucumber, tomato, onion, serrano tossed in a tamari dressing, garnished with scallion

A ceviche of scallop and shrimp crudo in leche de tigre, with avocado and black habanero salsa. Garnished with cucumber, avocado, celery, jalapeño, fresno chile, cilantro

(2 to the order) Beer battered fish on corn tortillas smeared with avocado tartar sauce and garnished with lettuce, cherry tomato, onion and radish

boiled, baked, broken then fried potatoes for maximum crispiness on top of a tomato arbol salsa garnished with dots of mayo, cotija cheese, sliced jalapeños and sprinkled with guajillo powder

Swordfish is skewered and grilled over charcoal, covered in veracruzana salsa with sliced spanish green olives, capers, grilled marble potato and fresh heirloom cherry tomatoes. Served alongside blue corn tortillas.

boneless half chicken, pounded thin, marinated in adobo verde and grilled in the charcoal oven, served alongside fried sweet plantains and escabeche

grilled and sliced ribeye plated with grilled plum tomato, spring onion, shishito peppers as well as black beans garnished with queso fresco

Guajillo braised pork shank, white beans, pipian verde

grilled shrimp, salsa zarandeado, jicama-green papaya slaw

sweet corn is cooked in corn stock with white onion, butter, garlic and epazote, then it's topped with chipotle mayo and cotija cheese and fnished with guajillo powder

sweet plantains are cut on a bias and fried until golden brown, topped with crema, queso fresco and cilantro

grilled blue corn tortilla filled with our queso mixto

Red rice. Cooked with tomato, onion, cilantro.

Black beans. Cooked with avocado leaves and epazote.

Quarter of an avocado with olive oil and sea salt.