revel in the revival: back to our roots

08.05.23

Welcome to Season Four, Part XI.
We find ourselves transported back to Latin and Asian flavors that once dominated our menu. It has been a year since we last delved into these cuisines to craft a menu that paid homage to their rich culinary heritage. With a newfound perspective, we are thrilled to revisit our roots.
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 that the best dining experiences consist of equal parts food and ambiance. Tonight is the culmination of our culinary and interior design backgrounds coming together.

Menu Highlights :

A few stand-outs tonight are the Branzino, Wood Fired Chicken, and Dry Aged Ribeye.
For the first time, we are showcasing Branzino, which was not an easy find. After months of sourcing, we have found the perfect fish. Charred on the grill to perfection, it is featured with a house-made sweet soy sauce made from smoky fish flakes and sea kelp. Paired with grilled oyster mushrooms and garlic rice.
Chicken on a menu sounds safe, but not the way we do it. We brine it with spices and aromatics, slowly cook it in our oven, and finish it on the grill glazed with crème fraîche. Enjoy the pan sauce and chicken drippings with our locally sourced sourdough bread.
We also have an honorable mention for our 35 day dry-aged ribeye. We pair this steak with a red wine reduction sauce that undergoes a two-day process. It has become one of our mainstays on the menu because an indulgent piece of meat is simply crave-worthy.

Tonight’s Special :

Tostada with tuna tiradito and a smoked marlin pâté. Inspired by a dish we had in Ensenada by As de Guia (sadly closed now).

Uly & Adri’s Drink Recommendation :

Hibiscus Mezcal is the right amount of sweet and smokey with a house made syrup. The rim is a special blend of dehydrated hibiscus, sugar, salt, and lime.

End your meal with a Carajillo - the Baja California way. This digestif is meant to keep the party going.

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.