Ofelia Botanero, located at Séneca 349, Polanco, Polanco II Secc, Miguel Hidalgo, 11550 Ciudad de México, CDMX, Mexico, presents Mexican botanero dining through generous plates designed for sharing. The menu balances familiar flavors with contemporary touches, ranging from tacos, flautas, salads, seafood, and vegetable starters to substantial short rib and cecina dishes. Recent restaurant updates also highlight newer favorites such as short rib barbacoa tacos, sea bass carnitas, and marrow with esquites.
Standouts include the slow-cooked Las Flautas de Short Rib, Plancha del Jefe, and Costillar de Short Rib, while lighter choices such as Ensalada Mixta and Palomitas de Coliflor Tierna add variety. Listed dishes range from about MX$125 for vegetable starters to MX$1,250 for the large 1.2-kilogram short rib rack, giving groups flexibility to mix smaller plates with premium centerpieces. Fresh vegetables, avocado, herbs, cheeses, grilled meats, and seafood create appealing contrasts of creamy, crisp, smoky, and savory flavors. Vegetarian-friendly salads and cauliflower are available, although diners requiring strictly gluten-free preparation should confirm directly with the restaurant. The restaurant currently emphasizes lunch, dinner, weekend dining, and group gatherings rather than breakfast, with its shareable format particularly well suited to social meals.
Menu Highlights
Las Flautas de Short Rib - Slow-cooked short rib fills crisp flautas finished with beans, creamy avocado, fresh cheese, and tomato. The contrast between crunchy tortillas and tender beef makes this a particularly satisfying shared starter.
Costillar de Short Rib - A substantial 1.2-kilogram short rib rack arrives with spring onions and chiles. Its generous size and rich beef flavor make it an impressive centerpiece for a group meal.
Plancha del Jefe - Gratinated shrimp with chipotle sauce are served over black beans, combining creamy, smoky, and gently spicy flavors. The 300-gram serving offers a hearty seafood option for sharing.
Palomitas de Coliflor Tierna - Tender cauliflower in crisp tempura comes with pico de gallo and cilantro dressing. Light vegetable flavor and crunchy coating make this an approachable meat-free starter.
Tacos de Barbacoa de Short Rib - Juicy, tender short rib meets a beautifully browned tortilla in one of the restaurant's recently promoted specialties. The slow-cooked character and taco format capture Ofelia's shareable Mexican concept particularly well.
Plancha de Tuétanos con Esquites - Rich, smoky marrow is paired with esquites for a distinctly Mexican combination of creamy and roasted textures. It stands out for turning two traditional flavors into a bold sharing plate.
