Soft, pillowy steamed buns cradle a savory filling that might be pork, chicken, or vegetables. The dough is light and slightly sweet, providing a gentle contrast to the filling's richness. Bao are best enjoyed immediately while they're still steaming and the texture is ideal. These are comfort food elevated by careful technique.
Tips from diners
Eat bao immediately—they toughen as they cool
Tear them open gently to avoid splashing yourself with the steam
These are the restaurant's showstopper. The wrappers are made fresh and filled with a savory mixture that might include pork, vegetables, and aromatics. They're cooked to order—either steamed for a tender wrapper or pan-fried for a crispy bottom. The filling is juicy and deeply flavored. Watching the chefs prepare them in the open upstairs kitchen is part of the experience. These are not an afterthought; they're what Nudo Negro does best.
Tips from diners
Request pan-fried for a crispy bottom, steamed if you prefer tenderness throughout
Eat immediately after they arrive; dumplings are best piping hot
Dip lightly in soy sauce and chile oil—don't mask the dumpling itself
Pork ribs are braised until fall-off-the-bone tender and then finished with a glaze that combines Asian aromatics—star anise, ginger, soy sauce—with a subtle heat. The ribs are meaty, juicy, and deeply flavored. They're perfect for tearing into with your hands, making them ideal for sharing or a more casual dining experience. The glaze is not overly sweet but balanced and complex.
Tips from diners
These are messy to eat and worth it—embrace the casual, hands-on experience
Great for sharing and creating a lively table atmosphere
Beyond wine, Nudo Negro offers house-made cordials that pair beautifully with small plates and fresh Mexican beers that complement the fusion cuisine. The drink program extends beyond alcohol—there are also thoughtful non-alcoholic options.
Tips from diners
Mexican beer is an excellent pairing for dumplings and spicy dishes
Ask about the house cordials; they're unique and worth trying
Nudo Negro takes its wine program seriously, with a focus on natural wines and small producers. The list is designed to pair with the restaurant's fusion cuisine, with recommendations that work across Asian and Mexican flavors. The sommelier staff is knowledgeable and happy to guide diners. Many selections are available by the glass.
Tips from diners
Ask the sommelier for recommendations pairing with your dishes
The natural wine selection is exceptional for this price point
Desserts at Nudo Negro are small, inventive plates that showcase seasonal ingredients. Rather than elaborate multi-component dishes, they're elegant and modern. The kitchen's approach to dessert mirrors its approach to savory food—respect for ingredients and a willingness to blend culinary traditions.
Tips from diners
Let the kitchen surprise you with the dessert plate—it's worth the blind tasting
Nudo Negro reinterprets pozole by infusing the traditional Mexican hominy soup with Asian aromatics and technique. The broth is rich and deeply flavored, the hominy is tender and slightly chewy, and fresh toppings—cilantro, radish, lime—provide brightness. It's a fusion dish that respects the Mexican tradition while adding new dimensions. Warming and satisfying.
Tips from diners
Pozole is naturally warming; it's perfect for cooler evenings
Add toppings to your own taste—don't let the server decide how much cilantro you get
Chef Daniel Ovadía, who honed his craft at the now-shuttered Paxia restaurant in San Ángel, brings a fusion sensibility to Roma. Nudo Negro's menu is primarily Asian-Mexican fusion but draws inspiration from around the globe, informed by Chef Ovadía's travels. The industrial space features bold neon artwork and high ceilings with exposed brick, creating an energetic atmosphere. An upstairs open kitchen welcomes guests with complimentary amuse-bouches and kitchen tours where they can watch chefs craft dishes—particularly the dumplings—in real time. It's a restaurant that prioritizes the dining experience beyond just the food: the energy, the visual drama, and the connection between diners and cooks.
The restaurant is closed Mondays. Open Tuesday-Saturday 1pm-midnight, Sunday 1pm-6pm. This is strictly enforced.
The upstairs open kitchen is a key part of the Nudo Negro experience. Arriving early can secure a spot where you can watch the chefs work, particularly the dumpling makers.
Complimentary amuse-bouches arrive once you're seated—these are the kitchen's way of saying hello. Enjoy them but save room for your meal.
The industrial lively space with bold neon art and exposed brick creates an energetic atmosphere. This is not a quiet, intimate dinner; it's a scene.
Chef Daniel Ovadía's fusion approach is not gimmicky—it's informed by genuine culinary exploration. The Asian-Mexican fusion works because both traditions are treated with respect.
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