Introducing Redefined Classics

07.08.23

Welcome to Season Four, Part IX.
Campo é Carbón proudly presents its carefully curated menu of: Redefined Classics.

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.

Menu Highlights :

One particular dish that we are ecstatic to bring back is our Kimchi Carnitas. This creation is a blend of Korean and Mexican flavors, paying homage to the renowned Momofuku Bo Ssam. The carnitas have been slow-cooked to perfection for 18 hours and seasoned with kimchi spices. This large piece of pork is plated on a bed of ginger scallion rice.

A new dish we are excited to unveil is the charred cabbage. Cooked within the embers and hard seared on a plancha to achieve the right amount of char. Topped with umami onions that have been cooked down with oyster sauce, miso, and koji. After many trials and errors, we think we finally got this dish right - simple ingredients, but complex in flavor.

Chef’s Drink Recommendation:

Accompany your meal with a Ginger Tonic and finish the night with our digestif, Carajillo.

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.