Beer, cocktails, and mezcals.
FULLY Pet-friendly 🐶
Brasa de otro hogar es un evento en la que cocineros invitados toman el control de las parrillas de Rooftop para presentar la versión más pura, tradicional y ancestral de su cocina. Este evento es para explorar y disfrutar de sabores y relatos provenientes de regiones mexicanas donde la brasa, el fuego y la tradición construyen experiencias.
Step into a relaxed space filled with natural beauty — a secret garden in the heart of Colonia Roma. Perfect for gathering with friends and family, whether you live around the corner or you’re visiting from out of town.
Our menu is made for sharing. We grill everything over macadamia wood, with plenty of pescatarian, vegetarian, and vegan dishes to choose from. And there’s always cold beer, mezcal, and seasonal cocktails flowing.
Oswaldo Oliva is the creative force behind the energy of Alelí Rooftop.
He spent a decade of his life outside Mexico refining his skills cooking in some of the world’s best restaurants, including El Celler de Can Roca and Mugaritz, working under chef Andoni Luis Aduriz.
Inspired by the excellent work of renowned Mexican professionals such as chef Enrique Olvera (whom he deeply admires), Oliva returned to Mexico to embark on projects including Lorea, Alelí Rooftop, Antesala Bar, and the ice cream shop Super Tyrano.
Salsa macha and furikake. (110 g / 2 pcs.)
Sikil pak dressing, caramelized seeds, and apple confit.
Oaxacan cheese, and guacamole. (90 g / 2 pcs.)
Roasted cherry tomatoes, grilled cheese, mixed leafy greens, and basil oil.
Fresh green sauce, chicharron and chapulin powder. (75 g)
Finished over the grill, with a Monterey Jack cheese crust, quelite salad, and habanero dressing. (60 g / 1 pc.)
Shrimp stew, pickled fennel, and green alioli, served with potatoes. (60 g)
Amberjack, leche de tigre, pickled fruit, and sweet potato chips. (90 g)
With dry Chile adobo, hummus and charred artichokes. (180 g)
With dried chili glaze, plantain purée, pickles, and pickled mustard seeds. (250 g)
Cascabel chili dressing, peanut sauce, and quelites in garlic oil.
With refried pork beans purée and succulent greens. (500 g)
*Menu items are subject to change based on availability and at the culinary team’s discretion. Last updated: July 14, 2026.
