Voraz

The story

Voraz: Contemporary Mexican Gastro-Cantina in Mexico City

Fire, Tradition, and a Contemporary Spirit

Voraz calls itself a gastro-cantina, and that description fits. Here, shareable dishes draw on traditional Mexican ingredients and techniques, but the approach is thoroughly contemporary. The experience strikes a balance between casual and refined, starting at the bar and extending through the entire space. Fire, grills, and open flames are the heart of the kitchen, bringing distinctive character to each plate through smoke, char, and fresh combinations. Recognized with a Michelin Bib Gourmand, Voraz delivers good-quality cooking at a good value, rooted in the evolving story of Mexican gastronomy.

Chef Emiliano Padilla

Emiliano Padilla is a multidisciplinary artist based in Mexico City, equally focused on music and gastronomy. His cooking is deeply influenced by time spent in Michelin-starred restaurants around the world—Noma 2.0 in Copenhagen, Pujol in Mexico City, Ryugin in Tokyo, Fäviken in Sweden, and The Breslin in New York. That global experience shows in his precise technique and creative flair, but the soul of his food remains Mexican. He reinterprets traditional dishes with honesty, letting ingredients and fire do the talking.

The Space

Voraz occupies a corner in Roma Sur, inside a historic workshop over 60 years old. The design preserves original elements—concrete, exposed structure—honoring the building’s brutalist, utilitarian past while creating a sophisticated, contemporary atmosphere. It’s a setting that feels both grounded and alive, much like the cooking.

On the Menu

The menu changes constantly, but certain dishes capture the spirit. The chamorro cantinero—pork shank glazed and roasted overnight in a chile adobo with cumin, oregano, and orange zest—comes with purple onion, habanero, and tortillas. The cowboy wagyu cross, available Thursday through Sunday, is a one-kilo bone-in cut grilled over wood with dried chiles, hidden in garlic chips, and served with green escamoles and a piquín salsa made to order. Desserts like the pecan tart with maple, Papantla vanilla ice cream, and Querétaro brie, or the chocolate magdalena with honey crunch and cacao nibs, round out the meal with equal care.