Porco Rosso
The best pasta in Condesa. Chef Arturo Fernandez trained in Naples and Bologna. Handmade pasta, small room, no hype — word of mouth only.
This listing was written by Foodtree and has not yet been confirmed by the restaurant.
Dishes
Aguachile Negro de Camaron
Starter
Black-engineered aguachile with tiger shrimp, charred onion, and black garlic. Italy meets Baja.
Ossobuco Blanco
Main
Veal shank braised in white wine, gremolata, and rosemary. The Italian import that works in Mexico City.
Tortelli di Zucca
Pasta
Handmade pumpkin tortelli in sage butter. Seasonal, limited, the autumn draw.
Jamón Ibérico Crocante
Small plate
Crispy Iberian ham croquette, saffron aioli inside. The bar snack worth crossing the city for.