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.

WINTER MENU - 21st of December to 20th of March.   © Clasic

STARTERS

Winter salad with fresh kale

mix lettuce, avocado, beetroot, jicama and honey dressing with oregano

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

140

 

© 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

 

Tetela stuffed with quesillo and hoja santa

with smoked and “adobado” marlin and red sauce

160

 

© Gulf crab sopes

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

140

 

Leek and cauliflower soup

with cream seasoned with curry, garlic oil and cashew nuts

140

 

Home made potatoe gnocchi

with Gorgonzola cheese sauce and braised panchetta

150

 

Pâté de champagne and duck´s liver pâté

with green pepper and capers vinaigrette

165

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

250

*Fried egg on top $265.00

 

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

with jicama and pápalo pico de gallo, “borracha” sauce and braised lentils with avocado leaves

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 wrapped in bacon

served with oyster mushrooms, celery pure and red wine sauce with green peas

310

 

200 gr Grilled picaña on a tomato and leek tart

with sherry sauce

280

Organic chicken marinated in our home made lemon conseve

served with chorizo and rice stuffed grape leaves, roasted baby carrots and mint sauce

280

 

Confit duck risotto with grilled duck breast

and oister mushrooms

310

FISH DISHES

Sauted marinated salmon

with spinach and potato pure, garlic chips and braised chicory

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

in lemon and green chile butter with faba beans, fennel, mustard and “romeritos”

270

JUEVES DE JAZZ

de 9:00 a 11:00 pm

WINTER DESSERTS - 21st of December to 20th of March.      © Clasic

© Fresh goat cheese cake with orange

grapefruit and lemon

128

 

Lime&lemon mousse with hazelnut bisquit

hibiscus sauce and baked meringue

150

 

© Cocolate tart with champagne sauce

and chocolate ice cream

150

© Almond and dried fruit tart with cinnamon and sweet pepper

pears in red wine and pistachio ice cream

145

 

Coconut crème brûlée

with marinated strawberrys and ginger

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