88 Calle Verde · Dinner Tuesday to Sunday
Heirloom corn from a cooperative in Oaxaca, cooked overnight and stone-ground before service. Everything else on the menu follows from that one decision.
19 dishes on the current menu
Thirty-two ingredient mole, free-range chicken, sesame
Whole butterflied branzino, two salsas, grilled over mesquite
Achiote pork, banana leaf, habanero escabeche, fresh tortillas
We buy single-origin heirloom corn from a cooperative in Oaxaca, cook it with lime overnight, and grind it on a stone mill at six every morning. It is the most labour-intensive thing we do and the only part of the menu we would never compromise on. Masa made yesterday tastes like yesterday.
The vegetable dishes change weekly because the plates follow what is actually good that week, not what a printed menu committed us to in January. If the squash is poor, the squash dish comes off. This is also why the menu lives on this website rather than in a PDF.
Thirty-two ingredients, each toasted separately, then ground and simmered across three days. We make it once a week in a sixty-litre pot, and when it runs out on a Saturday night it is genuinely gone until Tuesday.
Rosalía cooked for eleven people on a two-ring stove and never once wrote a recipe down. Everything here was reverse-engineered from memory and argument. Her mole is the only dish on the menu we have not changed.
Eight seats at the bar are held back for walk-ins every service, including Saturdays. Arrive before 18:00 or after 21:00 for the best chance.
The back room seats eighteen with a set menu agreed in advance. Email us rather than using the reservation form for these.
Almost everything passes through a kitchen that handles nuts and gluten. Tell us when you book and the kitchen will tell you exactly what is possible.
Dinner from 17:30, Tuesday to Sunday.
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