$38
Tlayuda de Mar
Open fire-crisped masa, octopus in smoked chile broth, sea purslane.
Ingredients
Blue corn masaPacific octopusPasilla negroSea purslane
Our Story
Brasa & Humo was born from a simple obsession: the smell of wood smoke curling through a cold kitchen at four in the morning, and the belief that fire is not a technique but a language. Our founders spent years learning that language in open-air kitchens from Oaxaca to Cataluña before choosing this corner of Roma Norte to speak it.
Every element of the dining room — the hand-thrown ceramics, the candles that throw amber light across the table, the coal-dark walls — was chosen to hold a single mood: the feeling of being fed by someone who cares. We source produce from small farms within 200 kilometres and change the menu with the seasons, because the land should guide the kitchen, not the other way around.
We are not a destination. We are a recurring promise: that two or three hours can feel like a gift, and that a meal remembered is a meal that mattered.
