A kitchen built on smoke.
Brick opened in 2018 in Torre Mil 500, on Avenida de las Américas. Since then everything goes through two fires: the charcoal grill and the Josper oven.
Two fires, the whole menu.
The Josper is a closed charcoal grill: it sears hard on the outside and keeps the juice inside. At Brick it isn’t just for steaks. The beetroot, the cauliflower, the pistachio-crusted salmon, the octopus and the lasagna all come out of it.
The open grill does the rest: the oysters, the shrimp, the melted cheese and the bone marrow with rib eye crackling.
The Mexican dishes come off the fire too.
The beef rib barbacoa cooks for 14 hours between scraped maguey leaves and arrives with handmade tortillas. The beef tongue cooks for 8 hours in maguey for tacos with their broth, and the suckling pig is confited for 5 hours.
The sopes are made with heirloom corn, pasilla chile salsa and Mazamitla cheese. The Brick beef broth comes with onion, cilantro sprouts and pieces of steak.
The team.
Fernando Pérez Fuentes is Brick’s executive chef and a partner. With him are Cinthya González, sauce chef, and Gerardo, the grill master who runs the coals.
In 2022 the World’s 101 Best Steak Restaurants list ranked Brick 54th in the world, and 78th in 2024. In 2026 TripAdvisor gave it a Travellers’ Choice award.
Sources: El Financiero, 2022 · The Best Restaurants Guide, 2024 · TripAdvisor.
Sit by the fire.
Book online. For a table near the kitchen or on the terrace, ask when you book.
