A concise selection of entrees, such as baby back ribs, fish, and steak, round out the menu. For appetizers, there’s three types of guacamole (think pineapple and pomegranate, or carnitas-style), octopus tostadas with spicy peanut salsa, and more. The result is moister tacos with a better crisp.Īt Azotea, the menu features approximately 10 tacos-including one with ribeye steak, onions, peppers, cheese, bacon, and crispy shoestring fries in the taco.
Made by hand with nixtamal (fresh corn) instead of dried corn flour, the tortillas come in small batches from a local tortilla maker. The biggest example of how this comes to life is the tortillas. We have the same attention to detail with the ingredients and spices without playing with the food so much.” The carnitas de puerco taco features confit pork shoulder, pickled habanero salsa, cilantro, and onions. “Modern Mexico City cuisine is typically a little fussier, with a lot of manipulation of food textually and visually. “Diego wanted to open something really inspired by the modernist movement in Mexico City,” Maxey says. Kevin Maxey, formerly of Ford Fry’s Rocket Farms Restaurants, is consulting on the concept, helping owner Diego Velasquez (founder of Tacos & Tequilas) walk the line between avant-garde and approachable.
Azotea Cantina-pronounced “Az-oh-tey-ah”-boasts 4,300 square feet with a patio, two bars, and a rooftop deck. A modern Mexico City-inspired taqueria overlooking the central green opens at Atlantic Station on October 25.
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