Huset
Chef Angela Iriarte's Nordic-influenced Mexican kitchen. Fermentation-forward, clean lines, Scandinavian discipline applied to Mexican ingredients.
This listing was written by Foodtree and has not yet been confirmed by the restaurant.
Dishes
Pato con Miso de Pepita
Main
Duck with pumpkin-seed miso. Scandinavian aging meets Mexican fermentation tradition.
Cebiche Fermentado
Starter
Fermented tiger's milk with local shrimp and Nordic dill. Three-day fermentation, zero compromise.