“Baja California style food with an upscale twist”
Located in the trendy Colonia Condesa neighbourhood of Mexico City, MeroToro has become a magnet for the city’s well-heeled populace keen to see and be seen at this foodie hot spot.
The surf and turf menu Baja Californian style – mero translates as fish in English, toro as bull – is what really keeps them coming back, however, with owners Gabriela Cámara and Pablo Bueno replicating the seafood-led success of their first restaurant, Contramar, also in Mexico City.
The constantly changing menu of contemporary yet unpretentious dishes is led by small plates such as ceviche and salads that are designed to be shared, before moving into rustic soups and risottos. This is followed by larger mains of either grilled fish or meat, such as slow-baked short ribs or grouper and chard. The offer is tight, with around only eight starters, seven mains and four desserts, with chef Jair Tellez using local produce where possible.
The name of the restaurant is an homage to surf and turf - in Spanish 'mero' means grouper and 'toro' means bull. This is upscale Baja California style cuisine, also offering loads of Mexican wines which a lot of people have never tried. Their food is absolutely delicious - the butterflied, grilled prawns from the Pacific and the caprese angel hair pasta are the two dishes that I remember best, but really everything is great.
It definitely attracts a well-heeled crowd so don't dress down. Bit pricey too but in my opinion very worth it!
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Merotoro
Hours
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