Comedor Jacinta
Chef Pablo Salas alumni kitchen. Breakfast and lunch, set menu, whatever the market had that morning. Hidden courtyard, Condesa secret.
This listing was written by Foodtree and has not yet been confirmed by the restaurant.
Dishes
Ensalada de Quelites y Aguaje
Starter
Wild quelites with aguaje vinegar and toasted pepitas. Foraged greens, the chef's market haul each morning.
Pato en Verde Oaxaqueño
Main
Duck confit in green Oaxacan sauce with dried fruit. Inventive but rooted.
Tamal de Elote y Epazote
Dessert
Sweet corn tamal, no masa, just fresh elote. Served with burned butter and sea salt.
Aguachile Negro
Starter
Black aguachile with shrimp, cucumber, and charred onion. Volcanic, acidic, the house aperitivo.