RESERVE TABLE

Tuesday toSunday • LUNCH & DINNER from 1:00 pm to 12:30 am • BAR from 1:00 pm to 2:00 am

COCINA DE BUEN TIEMPO

BY CHEF DIEGO PÉREZ TURNER

PET FRIENDLY

After a profound reflection by Chef Diego Pérez Turner, he was able to understand that his obsession is to find the perfect ingredient in the season, as well as, the fascination to cook an ingredient for several hours until it is perfectly done and the heart-beating emotion of the precise moment when the dish reaches the table, is merely for his deep love for time, as short as eternal.

 

Indulge in the flavours of time with chef Diego, as there is a real possibility you don’t have, like or can invest time to clean, season, marinate and bake those valuable ingredients which here, at Temporal, can be yours.

AUTUMN MENU - 21st of September to 20th of December.   © Clasic

STARTERS

Autumn salad with grilled lettuce

baby corn and asparagus, kale, feta chees and Temporal herbs dressing

150

 

© Tostadas Bajaqueñas

with seared fresh tuna with a grasshopper and worm salt crust (two pieces)

140

 

© Roasted cauliflower

 with anchovies cream, a recipe of Diego´s mom inspired on Escoffier times

130

 

Quinoa salad with fresh herbs

avocado with yogurt  and powdered chilis sauce

150

 

Smoked tomatoes soup

with fresh goat cheese and basil oil

130

 

© Marinated octopus tacos

with refried beans, avocado and spring onions and green chili relish (three pieces) Temporal style

150

Saffron risotto

with fish skewer and fried squid

160

 

© Flat bread with caramelized onions

Goat´s cheese and marinated salmon

160

 

© Gulf crab sopes

with black refried beans, raw green salsa, hole cream and goat cheese

140

 

Gorgonzola cheese tart

with bacon and arugula salad, avocado and balsamic vinaigrette

150

 

Home made potatoe gnocchi

with Gorgonzola cheese sauce and braised panchetta

150

 

Marinated fish trio with staem prawns

herbs salad and warm ginger, red chilli and soya sauce

170

BRAISED DISHES

The effect of fire and time, careful and patient, manifested in a dish.

[ Braised dishes with a beer +20, with a house red wine + 40 ]

Braised pork ribs “Enchiladas”

avocado and cream

240

 

Slow braised shoulder of lamb

in a red curry sauce

290

 

© Pork shank slowly braised

in achiote and white wine, served with green pure of potatoes and poblano chilis

290

Braised rabbit from Hacienda San Andrés

cooked in pulque in mustard with faba beans, chard and seasonal vegetables

270

 

Salted cod braised in a tomato and herbs sauce

with a potatoe tart, peppers and arichokehearts

in oil and capers

300

 

© Short rib of beef braised

in beer with cous cous and smoked aubergine

280

VEGETARIAN

Chef Diego chooses every week different seasonal vegetables from the market to prepare them

in the best way.

 

Please ask your waiter for this week’s preparation.

210

MEAT DISHES

200 gr Grilled fillet of beef

with wild mushrooms sauce  and huitlacoche and potatoe pure

310

 

200 gr Grilled picaña on a tomato and leek tart

with sherry sauce

280

Organic chicken marinated and roasted in rosemary, garlic and lemon

served with pickled bottom mushrooms, coliflower pure and pumkin seed green sauce

270

 

Confit duck risotto with grilled duck breast

and oister mushrooms

310

FISH DISHES

Roasted salmon with mulato chile buerre blanc

and oven cooked beets, carrots and nuts

270

 

© Smoked trout to order

with herb butter and sauted vegetables

260

© Grilled octopus

marinated in paprika and garlic

280

 

Baked lubina from Baja California

with chermula sauce, hummus, kale and pearl barley salad

260

JUEVES DE JAZZ

de 9:00 a 11:00 pm

AUTUMN DESSERTS - 21st of September to 20th of December.      © Clasic

© Fresh goat cheese cake with orange

grapefruit and lemon

128

 

Temporal´s Saint Honoré

with cardamom and white chocolate mousse and caramel sauce

160

 

© Cocolate tart with champagne sauce

and chocolate ice cream

150

© Pumpkin tart with cadied pumpkin seeds and meringue

145

 

Crème Brûlée with roasted bananas

chocolate cream and cacao nibs

135

SUNDAY ROAST

Every Sunday

TEMPORAL RESTAURANT - Cocina de Buen Tiempo

Saltillo N° 1 Esquina Nuevo León, Condesa.

06100, CDMX

 

RESERVATIONS: (55) 5211 5477     (55) 5211 5465

 

OPEN LUCH & DINNER: Tuesday to Sunday from 1:00 pm to 12:30 pm & BAR from 1:00 pm to 2:00 am