Modern Mexican · Fire Kitchen
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Step inside Brasa, a dining room where Mexican heritage meets modern flourish. Smoke, salt and citrus — every dish tells a story of fire and patience.
Chef Mateo Rivas
The Brasa experience is built on heat, honesty and harvest. Each plate draws on the flavours of Mexico — honoring tradition while reaching forward.
Each plate at Brasa is a letter home. A slow-cooked barbacoa lamb, a prime ribeye kissed by mesquite, lobster bathed in chile de árbol butter — every bite travels between memory and reinvention.
Our kitchen is open flame only. No shortcuts, no hiding. Just embers, iron, and the patience of hands that know the fire.
Explore the MenuA journey of fire from first bite to last. Prime cuts, coastal catches and wild game — paired with agave and smoke.
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45-day dry-aged, charred over mesquite, smoked salt, grilled spring onion.
Whole Baja lobster, chile butter, charred lime, heirloom tortilla.
Agave-leaf wrapped, ember-pit cooked overnight, salsa borracha.
"A cathedral of smoke and spice. Brasa redefines what modern Mexican cuisine can be."
"Dining at the chef's table was unforgettable. Intimate, primal and delicious."
"From the first mezcal to the last ember, flawless."
+52 55 1234 5678
EMAILreservas@brasa.mx
HOURSTue — Sun · 6pm – 11pm
An intimate tasting menu of nine courses. Paired mezcal, natural wine, and stories from the fire.
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