season four: créme de la créme

09.30.23

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, we bring to you the crème de la crème of our dish creations. These dishes have been vetted, loved, and perfected this Season.

Welcome to Season Four, Part XIV.

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 :

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 sizzling cast iron with a bed of ginger scallion rice.

An honorable mention for our dry-aged ribeye. Always a classic on our menus since day one. We have found the perfect marbled ribeye steak we are proud to serve. Glazed with our jus that is made by cooking down beef bones and reduced port wine. If that isn’t indulgent enough, we are serving it with a big piece of bone marrow.

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.

On a sweeter note is our Pineapple & Rum, also known as a mai tai. This drink is a tropical vacation in a cup, and we want the foam in a tub for dessert.

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.