A Culinary Ode to Creativity

06.24.23

Welcome to Season Four, Part VIII.
After a brief hiatus, we are thrilled to be back, with a menu that speaks to our creative souls and reflects the true essence of Campo. We welcome you on a journey that celebrates innovation, artistry, and the blending of flavors over wood fire.

We are Ulysses + Adriana, the creators of this pop-up dinner concept that grew from our love of Valle De Guadalupe in Baja MX. We believe the best dining experiences are equal parts food and ambiance. Tonight is a culmination of our culinary and interior design backgrounds coming together.
June has been an exciting month as we took a step back to experiment with different flavors. Our menu tonight is showcasing a mix of Mexican, Middle Eastern, and French cuisines, setting the stage for what can be expected throughout summer 2023.
Of all the new dishes being featured, we are the most excited to present the Ranchero Cassoulet. This particular dish epitomizes the harmonious blending of Mexican and French culinary traditions. Traditionally, a French cassoulet incorporates ingredients such as duck confit and Toulouse sausage. However, in our rendition, we have opted for familiar flavors like carnitas and longaniza. We will be serving a confit pork on top of Rancho Gordo Beans, Longaniza, Bacon, and a side of tortillas. Our Ranchero Cassoulet embodies our commitment to continuously push the boundaries of creativity.

We hope tonight leaves you inspired, and excites you to come back with a friend.

Have a drink, share a plate, and enjoy.

- Uly + Adri

Tag and follow us on @campoecarbon.

Learn more about us at our story.