FROM THE STREET FAIR TO THE ALTAR

Beef confit ginger, garlic, spring onion, soy sauce, chile and lime. Served with a morita chile, yuzu, sake, soy and sesame oil sauce. A street bite where Asian flavors meet Mexico City’s soul.

A feast of fresh herbs, shrimp chayote and toasted pumpkin seeds. Chayote and pumkin seeds brings freshness and texture, recalling the abundance of the Mexican “milpa”. Inspired by Tailand’s street stalls and the abundance of the Mexican markets, it is a bite that carries the energy of both worlds all the way to the altar.

Suadero, -a traditional thin beef cut from between the brisket and the flank, iconic in Mexico City street tacos- finds its place in our house ramen with fresh noodles, bean sprouts, carrot, corn kernels and soft boile egg.
The hustle and bustle of Mexico City’s streets meets the Japanese ramen tradition. This bowl is born in the street and arrives at the altar – a dish that honors memory and celebrates the festive spirit of two worlds.

Confit pork jowl, served in a soft steamed bun with spicy Korean sauce, avocado, red onion and cucumber.
The pig, brought by the Spanis during the Conquest and turned into an essential part of our cuisine, now celebrates  our Independece. This mestizo bite pays tribute to those who are no longer with us – because in every November feast and altar, the dead return for their favorite dish.

La Ramos chicharrón, the pride of Northern Mexico, finds its way into work – fried rice noodles with bok choy, carrot and spicy soy sauce. With the fire of the wok and the street spirit of October, this dish celebrates the sidewalk feast: intense, crunchy and full of life.

Matcha, the Japanese ceremonial tea, meets flan, a dessert brought from Spain during the Conquest and embraced as Mexican tradition after Independece. Served with seasonal fruit and crunchy tapioca, this dessert marks the end of the celebration.
A sweet tribute to those who are no longer with us, returning to share the table once more.