In Mexico, corn is more than food—it is the root of our identity, the ingredient that has sustained culture and collective memory for generations. At Barra Lupe, that legacy is given new life in a contemporary setting.
Conceived by Juan Carlos Fortés and brought to life in the kitchen by chef Lucía Cañas, Barra Lupe places corn at the very core of its culinary vision. Nixtamalized and ground in-house, corn becomes the anchor for a menu that journeys through the cantinas and markets of Mexico. From the open comal come chalupitas, tetelas, and tlayudas, each dish carrying with it family stories and recipes passed down through generations.
The menu unfolds like a map of street food and regional cravings—from Pacific-style aguachiles to carnitas tacosthat draw on the chef’s own family memories. No meal is complete without the comforting classics: buñuelos, flan, and seasonal sorbets round out the experience.
At the bar, celebrated mixologist Claudia Cabrera leads a liquid journey across Mexico through her innovative use of native spirits. With nine original cocktails and three mocktails, she reimagines icons of Mexican cantina culture. On one end, the Batanga is revived with a modern twist, while creations like Guayabo, Pie de Rancho, and Café Voladorcelebrate artisanal spirits such as sotol, charanda, and pox.
Barra Lupe blends the popular aesthetic of Mexican markets with the raw urban spirit of Roma Norte. A stainless-steel bar runs through its four distinct spaces: the cantina, the market hallway, the bar lounge, and the terrace with its open comal.
But Barra Lupe is more than just food and drink—it’s an invitation to reconnect with the living history of corn, the craftsmanship that sustains rural life, and the creativity that defines Mexico’s kitchens and bars. Every dish, every cocktail, every detail is a call to look back and understand why we continue to gather around the table to celebrate.
D. Orizaba 154, Roma Norte, CDMX
IG. @barralupemx
