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.  © 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

Winter salad with mix lettuce

fennel, kale, pickled radish, avocado,

amananth, sour cream and grapefruit, mandarin and fennel seeds 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

Black risotto with prawns

red peppers “sofrito” and salt dried cod with garlic oil

180

 

Rabbit Tacos

braised rabbit in Chichilo with guacamole, black beans and fresh herbs

160

 

© Gulf crab sopes

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

140

 

Spinach, potatoe and leek soup

with fried leeks and “salsa macha”

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

Braised kid in ancho chile and lime sauce

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 white wine, potato and cauliflower gratin and garlic butter mille-feuille

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

baked onions with marrow, Chihuahua cheese polenta and herbs, capers and anchovies sauce

310

 

200 gr Grilled picaña on a tomato and leek tart

with sherry sauce

280

Organic chicken marinated in basil and ginger

with guajillo chile and peanuts sauce, Brussels sprouts and turnips

280

 

Curried duck Barbacoa

with nopales and black beans salad and huitlacoche and potatoe pure

310

FISH DISHES

Pan fried Canadian Salmon marinated in chintextle

(dried prawns and chiles paste)

finished in the oven with breadcrums, pumpkin seeds and herbs. Spinach and celery

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 with avocado and “jícama” saffron potatoes and ink sauce

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

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

© Fresh goat cheese cake with orange

grapefruit and lemon

130

 

Meringue with white chocolate mousse

marinated strawberries and hibiscus sauce

150

 

© Chocolate tart with champagne sauce

and chocolate ice cream

160

Apple and pear crumble with cardamom and sunflower seeds

guava cake and sweet pepper and rum ice cream

150

 

Vanilla crème brûlée with roasted pineapple

coconut and cacao nibs

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