out with the old, in with the new

01.13.24

Welcome to Season Five, Part I.

As we step into the new year, Campo é Carbón is buzzing with anticipation and excitement for the year ahead. The energy is palpable and we’re on a high with great weather, exciting collaborations, and fresh ideas. BUNDLE UP - because you’re in for a wild ride.

IF YOU’RE NEW HERE: We are Ulysses and Adriana, the creators of this pop-up dinner concept that grew from our love of Baja MX. Our approach is to use what is available to us and make it the best version possible. We believe a successful dining experiences consist of equal parts food and ambiance. Tonight is the culmination of our culinary and interior design backgrounds coming together.

Menu Highlights :

In collaboration with JFOODO, we have created the Chicharrón de Japanese Wagyu. The Japanese Wagyu used in this dish originates from the Hida region in Gifu Prefecture, where the cattle are carefully raised in a pristine environment. We are bringing in unexpected flavors like yuzukosho in guacamole and pairing it with a salsa borracha on a cast iron to capture a new side of Japanese Wagyu.

BONUS: If you love a good time, find a server for a bone marrow luge with sherri.

Uly & Adri’s Drink Recommendation :

We have asked our star bartender to create a cocktail that celebrates Salvadores Mezcal Destilado con Tamarindo y Chiles. We present to you a Mezcal Negroni - tamarind and chile marry with the chocolate and bitter notes to create an elegant expression.

Find yourself in a winter wonderland with an Espresso Martini to end the night.

Have a drink, share a plate, and enjoy.

PS: CAMPO SHIRTS ARE NOW ON SALE AT OUR HOST STAND. PURCHASE FOR THE MEMS!

- Uly + Adri

Tag and follow us on @campoecarbon.

Learn more about us at our story.