Condesa & El Techo

House made guacamole topped with seasonal herbs, served with tostadas

(2 to the order) Ancho-marinated oyster and cremini mushrooms filled inside corn tortillas that are crispy from griddled cheese, topped with salsa macha, pickled red onion, onion, cilantro.

Black beans. Cooked with avocado leaves and epazote.

House made guacamole topped with 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.

kanpachi crudo in a coconut-leche de tigre with fresh cucumber, tomato, and mixed citrus, topped with pepitas and plantain chips

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 and cherry tomato tossed in a soy dressing, garnished with crispy leeks.

(4 to the order). potato and cheese rolled taquitos, topped with crema, serrano-poblano salsa, avocado, lettuce, tomato, and pickled red onion.

(4 to the order). Dry rubbed spare ribs are rubbed Tamarind glazed and cooked over coals. Garnished with crunchy seeds, grilled pineapple, and pickled fresno chiles.

House-made flour tortilla filled with queso mixto, queso oaxaca and chicharrones. Served with a charred jalapeño and a ramekin salsa verde.

(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) Ancho-marinated oyster and cremini mushrooms filled inside corn tortillas that are crispy from griddled cheese, topped with salsa macha, pickled red onion, onion, cilantro.

(2 to the order) Fried octopus, and crispy potatoes are tossed in our pork chorizo rojo and then the taco is topped with salsa verde, avocado, onion, cilantro.

(3) corn tortillas, filled charred corn, spinach, rajas and cheese, then smothered in a poblano-cream salsa. They are baked in the oven and then garnished with queso fresco, sliced radish and cilantro.

Branzino filet grilled over charcoal, placed over cherry tomatoes, zucchini, pearl onions and topped with mussels escabeche. The dish is garnished with cilantro and a fresh squeeze of lime and swirl of black mint oil.

(6) Pastor marinated shrimp grilled over charcoal, served over charred onion and pineapple with sauteed cabbage and herbs dressed with an avocado salsa

(3) corn tortillas, dipped in mole, and stuffed with confit duck. The tortillas are baked to order and topped with more mole negro, crema, cilantro and onion.

Marinated grilled yucatán-style half chicken served with an achiote cheese tamale, charro beans, curtidos, and tomato-habanero salsa. Comes with blue corn tortillas.

Skirt steak, grilled over coals. Served with refried beans, rajas, grilled queso fresco and avocado slices. Finished with a grilled lime squeeze and served with fresh tortillas and 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