Located on the outskirts of the city, with its orchard, its vineyard and even its own distillery, Bárbaro Asador de Campo is a unique restaurant.
Although we live with heat daily when preparing our food, there is a special fascination when it comes to cooking over direct heat. Working with incandescent firewood and hot coals has an almost festive meaning, exclusive for special moments in which, beyond the food, the value of the experience lies in living with others.
At Barbaro Asador de Campo, the connection with fire is from the moment the experience begins when you walk through the hallway in the middle of the garden where they grow most of the vegetables they use in their recipes and where if you are not careful, you can end up tripping over one of the chickens that escape from the pen where, every morning, they lay organic eggs At the end of the hallway, a table for special reservations flanks an open space in which flames emanate from two earthen ovens and are trained by a diligent cook.
From that hole in the ground emerge, almost like a metaphor, all kinds of products ready to be translated by the subtle hands of those who, in the open kitchen of Barbaro Asador de Campo, use the dishes as canvases of an ephemeral art for the eye, lasting on the palate. A deep plate arrives on the table decorated with a touch of milk cream and a mixture of Queretaro cheeses with fresh vegetables and cubes of bacon, which rest in the background. The waiter, from a clay container, pours before your eyes a tomato soup smoked for six hours in the bowels of the earth, protected by maguey stalks Its powerful flavor is exalted by the bacon cubes, but the fresh cheeses of the region and the cream give it balance.
They also roast cabbages and garlic over the fire, served with junipero cheese from the region, and roast corn covered in house aioli and breaded in cotija cheese, decorated with the ashes of burned dried chili peppers. They are very reminiscent of the street corn experience, but with more subtle flavors.
But one of the stars of the menu is, without a doubt, the pork barbecue that, after 12 hours of slow cooking in the earth oven, melts on the palate without even having to chew. Served with tortillas made by hand from the organic corn in turn, a cold salad of nopales, potatoes and onions, and the house pork beans, also softened by the heat of the incandescent pit, it is a good combination of earthy flavors, large enough for three diners.
Few restaurants can afford to have ingredients as fresh as Bárbaro Asador de Campo, and that is precisely why its menu constantly evolves, always in line with the whims of the season and the benefits of the land. However, there will always be safe options such as their garden salad, prepared based on the day's harvest, their garden vegetable casserole with quinoa, lentils and vegan pesto, and for main courses, their smoked pork ribs lacquered with passion fruit served with mashed potatoes and corn, the chamorro marinated with beans and pickled chiles, and its selection of cuts prepared to taste over live embers and accompanied by suggested garnishes.
En cuanto a la coctelería, ofrece una verdadera experiencia de autor. Thanks to its Vinos y Licores Sabrosos de Mexico distillery, to which you can take guided tours in the restaurant itself, it offers a unique selection of mezcals, ciders, natural wines, and house distillates, among which Whiskey stands out. Juan del Campo, made from a notable variety of corn originating from various regions of the country. Although you can order the classic labels of wines and spirits, it is best to experiment with the restaurant's own liquors. Most of their mixology menu offers drinks assembled from their own concoctions.
Barbaro Asador de Campo is the culinary option for those who like to be in contact with the land, witness the origin of what we consume, but without abandoning the art of good cuisine. Feel the heat of its fires, appreciate the flavors and textures that come from its orchards, and enjoy an unforgettable afternoon at the entrance of the Queretaro Wine and Cheese Region.
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