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.

Smoked scallops tossed with lime juice, shallot, scallion, cilantro, and white soy sauce placed on a tostada topped with cauliflower brown butter. Garnished sesame-peanut salsa macha.

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) Confit pork, guacamole, crispy chicharrón, salsa verde, onion, cilantro

(2 to the order) Crispy cod, tempura, avocado tartar, iceberg lettuce, tomato, onion, cilantro.

(2 to the order) Braised goat, melted queso, salsa chintisle, serrano, onion, cilantro

(2 to the order) Crispy cauliflower, salsa verde, salsa macha mayo, cabbage, tomato, onion, cilantro.

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) tortillas stuffed with chicken cooked in garlic and onions topped with pipían sauce. garnished with crema, pepitas, radish, red onion and cilantro

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 shrimp in roasted garlic oil are grilled in the charcoal oven. Finished with a 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 an avocado with olive oil and sea salt.

Flour tortilla (contains pork fat) with queso mixto