Deckmans en el Mogor
Chef Drew Deckman's CDMX outpost of his Valle de Guadalupe original. Wood fire, whole animal, zero-waste — Baja wine country cooking in the city.
This listing was written by Foodtree and has not yet been confirmed by the restaurant.
Dishes
Ostiones Asados
Starter
Baja oysters grilled over vine wood with drawn butter and serrano. The Deckman signature.
Lechon a la Lena
Main
Whole suckling pig, wood-fired for 6 hours. Zero-waste — every part served across multiple courses.