Campo Urbano: Agroecological Market. Wednesdays, from 10am - 4pm
FLORESTA
REGENERATIVE CUISINE
bu Julio Zetina
WEDNESDAY TO SUNDAY
8:00 - 17:00
Huerto Roma Verde
Floresta is an agroecological and regenrative gastronomical project; this is Huerto Roma Verde's culinary workshop.
Our restaurant only uses agroecolgical ingredients: which means they were all produced, raised or grown on the soil of Mexico City, free of poisons and in accordance with out ethos of respecting and defending our earth, soil, water and seeds.
Our goal is to enhance the value of the biocultiural heritage of the Valley of Mexico Basin.
LUNCH MENU
from 13:00 to17:00 hrs.
BREAKFAST MENU
from 8:00 to 13:00 hrs
BEVERAGES
LUNCH
from 13:00 to 17:00 hrs.
Truffled bean salad — $165
Smoked plantain, jalapeño chili, avocado, red onion and goat cheese
Beetroot and watermelon tiradito — $145
ponzu, avocado and roasted yellow pepper cream, , chochoyotes, arugula and smoked cheese
Acoyote hummus croquettes — $115
Fried tomatoes, pickled nopales and avocado, aged cheese and garlic bread
Avocado taco in recado negro tempura — $90
pineapple emulsion and red cabbage xek
Catch of the day "catrín" tostada — $125
Toasted almond, jalapeño peppers, blueberries, avocado, red onion, cranberries and ponzu
Cauliflower prepared a la talla — $150
with guacamole and tortillas to make tacos.
Raw zucchini salad — $145
maracuja, pistacchio, blueberries and granna padano
Soup of the day — $95
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Catch of the day fish taco — $90
guacamole and fresh leaves, jicama xek and red onion
Tostada with smoked mushroom ceviche and sikilpak — $95
Basil, avocado, red onion, red tomatos and jicama
Quesadilla gobernador — $115
Hand-made tortilla, shrimp or smoked fish machaca and ash mole.
NATIONAL SNACK BAR
with your choice of dish
Tlacoyo
$50
Gordita
$60
Tetela
$75
Quesadilla
$65
BREAKFAST
from 8:00 to 13:00 hrs
Tlacoyo with nopal salad and salsa macha
per piece $50 / order $80 / with egg + $20
Mushroom tamal — $90
with epazote, huesillo, fresh ranch cream and the salsa of your choice
Tetela filled with curd cheese and hoja santa — $135
Red pipian and scrambled eggs with creole coriander
Omeleteotl — $125
Egg tortilla filled withyour prefered dish and salsa, comes with a tlacoyo, avocado, pickled onion, cream and aged cheese
Tirado eggs — $135
scrambled with refried beans and wrapped in hoja santa, with plaintains, curd cheese, red onion and avocado, served with chilaquiles in tomato, gunger and habanero sauce
Quesadilla — $65
Comes with the dish of your choice, with red cabbage and jícama xek
Norteño style gordita — $140
filled with smoked fish machaca, egg and spearmint tortilla and avocado and serrano pepper green salsa
Chilaquiles — $130
with eggs or creamy cheese topping, avocado, red onion, fresh ranch cream and the salsa of your choice
Avocado toast — $150
Sourdough bread, fried eggs, organic olive and güero pepper tapenade, with a fresh leaf salad
SALSAS
Mole poblano / Beans and avoado leaves / Pipián / chile guajiro adobo / Tomato, ginger and habanero
DISHES
Mushroom barbacoa / Milpa: corn, elote, charred chili slices and epazote / Nopales and salsa macha salad / Huitlacoche / Quelites
BEVERAGES
Agua Fresca of the day
$40
Café de la olla
$40
Cocoa and spices
$75
Floresta also seeks to provide a forum to promote and give visibility to the role the master cooks and master artisans play in caring for our earth.
This space allows all visitors of Huerto Roma Verde to recognize and appreciate different expressions of cuisine from the deepest parts of Mexico.
Keep in mind that the Mesoamerican alimentary system and Mexican cuisine have been among the first to be recognized as immaterial cultural hertage by UNESCON, with the awarding taking place in Kenya, Afrrica, in 2010.
Our consumer, provider and taceable actions focus on regenerating the soils and promitng whe welfare of our farmers and purveyors; a zero-carbon footprint, proximity cuisine, and reinstating the value of the ancient culinary knowledge of the Basin region are our main motivations.
IN THE DEPTHS OF MEXICO, CONSCIOUS THAT WE ARE ALL COMPOSED BY ANIMAL AND VEGRTABLE SUBSTANCES, EATING IS A RITUAL ACT THAT SYMBOLIZES THE INTEGRATION BETWEEN THE FORCES OF THE UNIVERSE..
Our work ethos is recreated in a consumer model focused on the seasonal availability of the plants and corn used in our recipies, as the main elements that compose and incorporate the identity of our menu with the chinampa an corn crop system of the Mexican High Planes.
Plants, flowers, creolle corn, sustainable fishing and a menu free of animal cruelty, along with ancestral cuisine, and ancient nixtamailization and cooking techniques are the backbone of our culinary proposal, turning Floresta into a display of new ingredients mixed with a coolection of scents, flavors and original cooking methods from the deppest parts of Mexico.