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

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.

SPRING MENU - 21st of March to 20th of June.  © 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

Spring salad with Portobello mushroom carpaccio

with “cantina” sauce, avocado, mix lettuce and chopped onion

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

 

Homemade potato gnocci with Gorgonzola cheese sauce

spinach and Serrano ham

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

Green risotto with prawns and salted cod

powdered dried prawns and arugula

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

 

Gorgonzola cheesecake with onion chutney

roasted figs and salad

150

 

Pork belly tostadas

in achiote sauce with black beans and avocado mayonnaise, pickled onions and quintoniles

150

 

Fresh hiramasa “tiradito” with marinated mussels

 chilaca sauce, garlic chips and “pico de gallo” salsa

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 the oven with mint

black beans sauce, stuffed chile ancho with fresh cheese and hoja santa

280

 

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

in white wine, herbs, ginger and spices sauce, noodles, mushrooms and mangetout

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

polenta and Chihuahua cheesecake, hollandaise sauce, asparagus and herbs sauce

320

 

200 gr Grilled picaña on a tomato and leek tart

with sherry sauce

280

Organic chicken marinated in rosemary

roasted, served with ox tongue, coriander and green chile mayonnaise, beans salad and black mole sauce

280

 

Curried duck Barbacoa

with nopales and black beans salad and huitlacoche and potatoe pure

310

FISH DISHES

Canadian salmon marinated

wrapped in grape leaves and roasted potatoes, cucumber salad and black olives vinaigrette

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

SPRING DESSERTS - 21st of March to 20th of June.  © Classic

© Fresh goat cheese cake with orange

grapefruit and lemon

130

 

Panna Cotta with cardamom

fennel seeds, honey ice cream and banana cake

150

 

© Chocolate tart with champagne sauce

and chocolate ice cream

160

Rhubarb and strawberry crumble

seeds and vanilla ice cream

150

 

Mamey crème brûlée tart with mango compot

and chocolate mousse

160

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

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