Hotel Figueroa's poolside restaurant and bar, are dishing up an authentic Mexico City-inspired pop-up menu from executive chef Adrian Garcia. Befitting the tropical vibe at Veranda - the ideal spot for al fresco, casual poolside dining - with their iconic, coffin-shaped pool.
Think hand-pressed tortilla topped with fresh, housemade salsas and Carnitas de Puerco, Chiles Rellenos and enchiladas braised and baked ‘al horno’ in the outdoor brick oven. Washed down with mezcal-forward cocktails and agave menu that showcases some of Mexico’s finest Tequila and Mezcal distillers.
Aguachile with hamachi, serrano lime broth, ginger, citrus segments and hoja santa oil, and the carne brava - an 8 oz. flatiron steak with fresh adobo marinade and chorizo, served with fingerling potatoes.