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.  © Classic

Temporal offers you two tasting menus to give you the opportunity of enjoying more of our menu. • 4 courses tasting menu $600.00 • 6 courses tasting menu $750.00

STARTERS

Autumn salad with mix lettuce

fennel, kale, avocado, endive, goat cheese and a red bell pepper and olive vinaigrette

160

 

© Tostadas Bajaqueñas

fennel, broad beans, avocado and mix lettuce (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 (three pieces)

160

Wild home dried mushrooms risotto

with parmesano and epazote chips

170

 

Salmon tartar marinated with roast garlic and sesame oil

fennel and lemon juice, terragon mayonnaise, avocado and home made tortilla chips

165

 

© Gulf crab sopes

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

140

 

Pumpkin soup with requesón

and spicy pumpkin seeds

150

 

Home made potatoe gnocchi

with Gorgonzola cheese sauce and braised panchetta

150

 

Hiramasa and squid green cebiche with squid ink sauce

cured cucumbers and  a dried prawns and chile paste

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”

with pasilla chili sauce

260

*Fried egg on top 275

 

Slow braised shoulder of lamb with a spicy tapenade

bell peppers in beer and coliflower pure

290

 

© Pork shank slowly braised

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

290

Confitted rabbit from Hacienda San Andrés

with jicama and pápalo pico de gallo,  black mole sauce and sweet potatoe and sage pure

280

 

Poached Villajaiba (fantastic fish from the Golf (very similar to a red snapper)

in mussels and clams sauce with confitted leeks and potatoes in saffron

290

 

© Short rib of beef braised in beer

with roasted radish and smoked aubergine

280

VEGETARIAN

Our 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

finished in the oven with herbs and bone marrow butter, glazed baby carrots, fresh herbs and horseradish and red wine sauce

310

 

200 gr Grilled picaña on a tomato and leek tart

with sherry sauce

280

Organic chicken marinated in garlic

lemon and rosemary served on “Chichilo negro” sauce, with bacon and red cabage pure

280

 

Curried duck Barbacoa

with nopales and black beans salad and huitlacoche and potatoe pure

310

FISH DISHES

Grilled fresh salmon steak from Canada with “pico de gallo”

with capers, ginger and salmon roe, hashbrown potato cake and roasted courgette

290

 

© Smoked rainbow trout to order

with herbs and avocado and lemon mayonnaise butter and sauted vegetables

280

© Grilled octopus

marinated in paprika and garlic, fresh salsa and white beans with fresh herbs, mustard and chicharrón

290

 

Grilled striped bass

with spicy butter noisette sauce potatoe pure and swiss chard

280

THURSDAY'S JAZZ

from 9:00 to 11:00 pm

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

© Fresh goat cheese cake with orange

grapefruit and lemon

130

 

Chocolate cake with cherimoya mousse

roasted guavas, sorbet and amaranth tuile

150

 

© Chocolate tart with champagne sauce

and chocolate ice cream

160

Apples cooked in caramel with cardamom and caramel mousse

piloncillo and hazelnut crumble and fruit sorbet

150

 

Vanilla crème brûlée with roasted figs

and sweet pepper ice cream

140

SUNDAY ROAST

Every Sunday

TEMPORAL RESTAURANTE - Cocina de Buen Tiempo

Saltillo N° 1 Esquina Nuevo León, Condesa.

06100, CDMX

 

RESERVE: (55) 5211 5477     (55) 5211 5465

 

OPEN LUCH & DINNER: Everyday from 1:00 pm to 12:30 am and BAR from 1:00 pm to 2:00 am

RESERVE TABLE

OPEN • LUCH & 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

Temporal offers you two tasting menus to give you the opportunity of enjoying more of our menu. • 4 courses tasting menu $600.00 • 6 courses tasting menu $750.00
Temporal offers you two tasting menus to give you the opportunity of enjoying more of our menu. • 4 courses tasting menu $600.00 • 6 courses tasting menu $750.00
Temporal offers you two tasting menus to give you the opportunity of enjoying more of our menu. • 4 courses tasting menu $600.00 • 6 courses tasting menu $750.00
Temporal offers you two tasting menus to give you the opportunity of enjoying more of our menu. • 4 courses tasting menu $600.00 • 6 courses tasting menu $750.00
Temporal offers you two tasting menus to give you the opportunity of enjoying more of our menu. • 4 courses tasting menu $600.00 • 6 courses tasting menu $750.00
Temporal offers you two tasting menus to give you the opportunity of enjoying more of our menu. • 4 courses tasting menu $600.00 • 6 courses tasting menu $750.00