Ojo Bangkok

Whole grilled snapper marinated in a red adobo, butterflied and slow-cooked over coals, served with a side of arroz rojo and tortillas.

Shredded duck confit rolled in corn tortillas, bathed in a rich, complex Oaxacan mole negro sauce, topped with sesame seeds and crema.

Slow-braised goat in a rich, aromatic chili broth, served with chopped onion, cilantro, and warm corn tortillas for dipping. A hearty and traditional stew.

Marinated pork shoulder, spit-grilled and finely shaved, served in warm corn tortillas with caramelized pineapple, cilantro, and onion.

Roasted poblano peppers stuffed with a picadillo of meats and fruits, topped with a creamy walnut sauce, pomegranate seeds, and parsley. A festive and flavorful dish.

Pan-seared corn kernels mixed with earthy huitlacoche (corn truffle), epazote, and a touch of lime and chili. A savory and unique side.

Butterfly-cut shrimp cured in a vibrant, spicy lime and serrano chili broth, accompanied by cucumber, red onion, and avocado. A refreshing and zesty starter.