Plonk

The story

Plonk Mexico City: Asian-Mexican Fusion with Bib Gourmand Wine Bar in Condesa

The Story Behind the Name

Plonk takes its name from a First World War linguistic accident: Australian soldiers, hearing French troops say "vin blanc," turned it into "plonk" – Australian slang for wine that captures the idea of drinking without pretension. That same spirit runs through this Condesa restaurant, where the focus is on minimal-intervention wines and creative cooking.

The Wine & the Team

Eighty-five percent of the list draws from Old World classics, the rest from New World discoveries – all organic, sustainable, and chosen to express their terroir. Sommelier and co-owner Romina Arguelles curates the selection, seeking small producers that surprise, like a Czech sparkling wine. She works alongside lead chef Flor Camorlinga, whose cooking defines Plonk’s identity.

The Food: Mexican Roots, Asian Inflections

Camorlinga brings a contemporary approach to Mexican cuisine, weaving in Asian influences. The result is a menu of bold combinations: smoked marlin tamal with morita chile sauce, or spicy shrimp udon with peanuts and cheddar. Her ability to merge local ingredients with Asian techniques has made Plonk a standout in Mexico City’s dining scene.

Recognition and Atmosphere

In 2026, Plonk earned a Michelin Bib Gourmand for good quality, good value cooking. The space offers counter dining, outdoor seating, and a wine list that invites lingering. It’s a place where the casual joy of a good bottle – the original meaning of "plonk" – meets serious, surprising food.