Condesa / El Techo

Seasonal herbs, served with tostadas

Yucatan-style pumpkin seed dip made from toasted pumpkin seeds, lightly roasted onions, and garlic in extra virgin olive oil, sour orange juice and zest, habanero peppers. Topped with crushed pumpkin seeds, tajin, and fresh herbs. Served alongside crudité.

Tomato and eggplant salad on top of a tostada that has been spread with refried pinto beans. Garnished with serrano chiles, sesame seeds, epazote, and avocado leaf powder and queso fresco.

Kanpachi dressed with a smoked tomato vinaigrette. Garnished with fresh cherry tomato, roasted cherry tomato,  cucumber, gooseberry, onion, pickled fresno chile, radish, cilantro, mint, diced lime, avocado puree and olive oil.

Whole romaine hearts are spread with the dressing and grilled lightly in the charcoal oven. Combined 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.

Masa dough (contains pork) is stuffed with black beans, rajas, huitlacoche, queso fresco and epazote. It is wrapped in a layer of hoja santa leaf. Served over a chiltomate salsa and garnished with crumbled queso fresco, nasturtium leaves and flowers.

Blue corn masa mixed with black bean puree. It is spread with huitlacoche puree , topped with queso mixto and melted. After, it gets layered with a cactus salad and finished with cotija cheese, avocado slices and cilantro.

House-made flour tortilla filled with queso mixto and pork carnitas meat. Garnished with pickled red pearl onions, sliced spring onions, and cilantro leaves, served alongside carrot-habanero salsa and crema

(2 to the order) Grilled chicken thighs marinated in a zucchini long hot salsa, topped with shredded queso fresco, pickled red onion, and garnished with white onion and cilantro.

(2 to the order) House blue corn tortillas, Corn masa tempura battered cod, chintisle mayo, slaw of green papaya, cabbage, carrots, red onion, avocado, cilantro

(2 to the order) Adobo braised pork shoulder cooked in banana leaf, seared on the plancha, served with pickled onion and habanero, cilantro

Braised goat in a rich consume with charred onions, garbanzo beans, a chintestle-tomatillo salsa, white onion, cilantro and limes. Served with fresh blue corn tortillas and house salsas.

Two corn tortillas are refried, dipped in mole, and stuffed with braised duck. The tortillas are baked to order and topped with mole negro, crema, cilantro and onion. Served with white rice cooked in duck braising liquid.

(3 to order) White corn tortillas filled with chicken, stewed onion and garlic. Covered with salsa roja and then roasted in the oven. Garnished with thinly sliced raw onion, sesame seeds and plushes of baby red watercress.

Grilled branzino filet is served over a Veracruz sauce (shrimp broth, tomato, morita chiles, white onion, garlic). The sauce is finished with capers and manzanilla olives. Alongside are charred cherry tomatoes and shishito peppers and it is garnished with epazote and cilantro leaves.

Stuffed poblano chile with a mixture of rice, corn, huitlacoche, and queso mixto. The stuffed pepper is baked then plated over plantain puree and topped with salsa roja, crispy shallots and cotija cheese.

7 total, marinated head on shrimp in garlic and roasted garlic oil are grilled in the charcoal oven. Finished with a roasted garlic butter. A salad of charred pineapple and white cabbage are mixed with lime juice, cilantro, and olive oil. Garnished with avocado crema, sliced spring onion, cilantro, and dried guajillo peppers.

Skirt steak, long hot pepper and onions grilled over coals. On the bottom of the dish is refried kidney beans garnished with avocado leaf powder, queso fresco, and scallion. On the side, seared queso fresco and avocado slices. The dish is finished with a grilled lime squeeze and served with fresh tortillas alongside a ramekin of salsa morita.

Red rice. Cooked with tomato, onion, cilantro.

Black beans. Cooked with avocado leaves and epazote.

Quarter of a avocado with olive oil and sea salt.

Flour tortilla (contains pork fat) with queso mixto