dialed in: ‘hecho al carbón’

09.09.23

As we venture deeper into the latter part of Season Four, our spotlight falls on: Carbón. We proudly champion the essence of 'Hecho Al Carbón'— which means 'Made by Fire’. This is intrinsically tied to our wood fire-focused restaurant, where we embrace and celebrate ancient cooking techniques. Tonight, wood fire elements have been infused into every single dish on our menu. Dishes will be cooked with indirect heat, caveman grilling (cooking straight on the embers), and finishing off dishes by kissing them in the smoke.

Welcome to Season Four, Part XIII.

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 :

Our Lamb Duo is bringing multiple wood fire elements into a single dish. We start by creating a lamb carnitas, which is confit lamb inside smoked fat. These carnitas are then finished in our wood oven at a high temperature to a crisp. Served alongside a grilled rack spiced with berbere and rosemary, and slowly cooked over the embers. This duo will be served with charred spring onions.

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.