Brasa & Ceniza34 seatsRoma Norte CDMXWed–Sat 19:00–23:00
Brasa & Ceniza

Ficha № 001—Roma Norte, Mexico City

Nine courses.One fire.34 seats.

Brasa & Ceniza cooks over live fire: heirloom corn, wild herbs, dry-aged meats. One menu, no à la carte, Wednesday to Saturday, by reservation only.

  • Menu9 courses1,850 MXN
  • PairingMezcal1,200 MXN
  • Counter8 seatsopen kitchen
Reserve a Table Request the chef’s counter
Fig. 01 — Grate plan, live embersHeat gauge · stoke to build
EMBER 0340 °C

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Menu · Precio

There is no à la carte. Everyone at the table eats the same 9-course tasting menu, cooked over live fire, at 1,850 MXN per person. Add the mezcal pairing for 1,200 MXN.

The courses themselves are kept for the table.
  • A9-course tasting menuPer person1,850MXN
  • BMezcal pairingOptional, per person1,200MXN
  • —Tasting menu onlyNo à la carte
Fuego · Método

Live-fire cooking

Everything answers to the flame

Live fire is the method here, not a garnish. Embers, smoke and ash shape how each ingredient is cooked and how it tastes. Brasa is the heat; ceniza is what remains, and both belong on the plate.

Brasa · ember

Brasa

The heat. Embers set the pace for every course.

Ceniza · ash

Ceniza

What remains. It belongs on the plate too.

03Pantry

Ficha № 003—Despensa

Corn, herbs and aged meat

Three things anchor the menu: heirloom corn, wild herbs and dry-aged meats. Each is cooked so its own character comes through smoke and heat, not disguised by them.

  • 3.1

    Heirloom corn

    The oldest ingredient on the sheet, and the one the fire flatters most.

  • 3.2

    Wild herbs

    Green, bitter, resinous; they meet the smoke halfway.

  • 3.3

    Dry-aged meats

    Time concentrates them; the grate gives them a crust.

Ficha № 004—Planta

34 seats, the kitchen in full view

The kitchen is open, so the fire is part of the room. Thirty-four seats keep the evening intimate, and the chef’s counter seats eight, for those who want to sit closest to the cooking.

Select a line to read the plan.

Reserve a Table Request the chef’s counter
Fig. 03 — Floor plan, schematicNot to scale
OPEN KITCHEN ENTRADA
05Ficha · Who

For the table that takes dinner seriously

Whether you live in the city and chase every serious opening, are hosting clients and need an evening that earns its place, or are traveling for the food, the format is the same: a single, considered menu cooked over fire.

  • Locals

    You chase every serious opening. Here is one menu, cooked over fire, in your own city.

  • Business hosts

    An evening that earns its place: one menu, an open kitchen, nothing to negotiate.

  • Gastronomy travelers

    You came for the food. Nine courses of heirloom corn, wild herbs and dry-aged meats.

1 MENU · 9 COURSES

Locals · Business hosts · Gastronomy travelers — one format

06 — ReservationsWed–Sat · 19:00–23:00

Reservations only.

We open Wednesday to Saturday from 7pm to 11pm, and every table is booked in advance. Reserve the dining room or request one of the eight seats at the chef’s counter.

9 courses · 1,850 MXN · Mezcal pairing 1,200 MXN

34 seats · Open kitchen · Roma Norte, Mexico City

Ficha de servicio

  • DaysWednesday to Saturday
  • Hours7pm to 11pm
  • WhereRoma Norte, Mexico City
  • Seats34 · counter 8

Choose where you would like to sit:

Selected: dining room

Wed–Sat · 19:00–23:00 Reserve a Table →
Preview