Campo Urbano: Agroecological Market. Wednesdays, from 10am - 4pm
FLORESTA
REGENERATIVE CUISINE
bu Julio Zetina
WEDNESDAY TO SUNDAY
8:00 - 17:00
Huerto Roma Verde
Floresta is an agroecological and regenrative gastronomical project; this is Huerto Roma Verde's culinary workshop.
Our restaurant only uses agroecolgical ingredients: which means they were all produced, raised or grown on the soil of Mexico City, free of poisons and in accordance with out ethos of respecting and defending our earth, soil, water and seeds.
Our goal is to enhance the value of the biocultiural heritage of the Valley of Mexico Basin.
Floresta also seeks to provide a forum to promote and give visibility to the role the master cooks and master artisans play in caring for our earth.
This space allows all visitors of Huerto Roma Verde to recognize and appreciate different expressions of cuisine from the deepest parts of Mexico.
Keep in mind that the Mesoamerican alimentary system and Mexican cuisine have been among the first to be recognized as immaterial cultural hertage by UNESCON, with the awarding taking place in Kenya, Afrrica, in 2010.
Our consumer, provider and taceable actions focus on regenerating the soils and promitng whe welfare of our farmers and purveyors; a zero-carbon footprint, proximity cuisine, and reinstating the value of the ancient culinary knowledge of the Basin region are our main motivations.
IN THE DEPTHS OF MEXICO, CONSCIOUS THAT WE ARE ALL COMPOSED BY ANIMAL AND VEGRTABLE SUBSTANCES, EATING IS A RITUAL ACT THAT SYMBOLIZES THE INTEGRATION BETWEEN THE FORCES OF THE UNIVERSE..
Our work ethos is recreated in a consumer model focused on the seasonal availability of the plants and corn used in our recipies, as the main elements that compose and incorporate the identity of our menu with the chinampa an corn crop system of the Mexican High Planes.
Plants, flowers, creolle corn, sustainable fishing and a menu free of animal cruelty, along with ancestral cuisine, and ancient nixtamailization and cooking techniques are the backbone of our culinary proposal, turning Floresta into a display of new ingredients mixed with a coolection of scents, flavors and original cooking methods from the deppest parts of Mexico.