Brasa & Ceniza
№ 01 Roma Norte, Mexico City · Wed–Sat 7pm–11pm

Dinner, slowly, over open fire

Brasa & Ceniza is a 34-seat restaurant cooking over live fire. One menu, nine courses, built on heirloom corn, wild herbs and dry-aged meats. Reservations only. Ember first, ash last.

Reserve a Table 1,850 MXN per person · mezcal pairing 1,200 MXN
The method

Brasa is the heat; ceniza is what remains.

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.

i.
Live-fire cookingThe method, start to finish.
ii.
Brasa: emberThe heat that cooks.
iii.
Ceniza: ashWhat remains, and stays on the plate.
The pantry

Corn, herbs and aged meat

The menu is anchored by three things: heirloom corn, wild herbs and dry-aged meats. Each is cooked to let its character come through smoke and heat rather than be disguised by it.

  • i.

    Heirloom corn

  • ii.

    Wild herbs

  • iii.

    Dry-aged meats

№ 03The Menu

There is no à la carte. Only the nine-course tasting menu, cooked start to finish over live fire. Add the mezcal pairing if you want the glass to keep pace with the plate.

Colophon · Brasa & Ceniza Per person
  • The tasting menu, nine courses 1,850MXN
  • Mezcal pairing 1,200MXN Added to the tasting menu, per person.
The tasting menu is the only offering

The courses themselves are kept for the table.

№ 04The Room

34 seats, the kitchen in full view

KITCHEN CHEF’S COUNTER DINING ROOM
Fire at the top, counter beneath it34 seats in all

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.

  • 34Seats
  • 8At the chef’s counter
  • 1Open kitchen

All thirty-four seats, one room, one fire.

№ 05

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

    The ones who chase every opening

    Nine courses, one fire, a menu that changes the way you talk about dinner in Roma Norte.

  • Business hosts

    The ones who need the evening to land

    Eight seats at the chef’s counter, or the dining room. One menu, so nothing is left to negotiate.

  • Gastronomy travelers

    The ones who flew in for the fire

    Heirloom corn, wild herbs, dry-aged meats: a plain-spoken introduction to Mexico City cooked over coals.

One menu. One fire. Nothing to explain at the table but the food.

№ 06

Reservations only

SOLO CON RESERVA

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.

Days
Wednesday to Saturday
Hours
7pm to 11pm
Where
Roma Norte, Mexico City
Dining room selected.
Preview