Crudo

Crudo offers an intimate culinary experience in Oaxaca, Mexico, centered around a seating arrangement at the bar that places diners right in front of Chef Ricardo Arellano as he prepares a creative omakase menu. This format fosters close interaction and a unique culinary perspective. Chef Arellano's cuisine blends Japanese techniques with traditional Oaxacan ingredients and cooking methods. Some signature dishes include nixtamalized papaya paired with kampachi, seared tuna over binchotan charcoal served on a chicory leaf with roasted onion purée, and an eel handroll topped with a smoked and sweet purée made from agave pulp. These clever combinations showcase a careful balance of flavors and textures. The menu features a lighter and distinctive format that highlights local products and respects both culinary traditions. Crudo operates independently, appealing particularly to visitors seeking a refined and innovative fusion cooking experience in a personal and inviting environment.