Named after the vibrant community in Mexico City, Condesa honors the long-standing traditions, techniques, and flavors of the seven regions of Mexico, while also incorporating seasonal ingredients grown and sourced from the neighboring areas of Philadelphia.
Our menu centers on Mexican heirloom corn tortillas traditionally made with volcanic stone ground masa on premise daily. We are one of the only restaurants in the city that also nixtamalizes our corn on site as well!
El Techo, Condesa’s lush rooftop taqueria, features tacos, small plates, margaritas and cocktails. The relaxed year-round setting spans the 11th floor, offering beautiful panoramic views thanks to its state-of-the-art retractable roof.
Condesa and El Techo feature cocktail programs which deliver on a high-quality, ingredient-driven philosophy celebrating the artisan producers of mezcal, tequila and other agave-based spirits. The entire wine program features natural and low-intervention wine.
"Most places focus on tequila and then split their menus up between blanco, reposado and anejo while relegating mezcal to the 'other' section. We are the 'other' section. We have 50+ different Mexican spirits from mezcal and raicilla to bacanora, sotol and charanda. We're never trying to achieve the most, instead, a really well-curated list of distillates we're proud to offer." – GM Stephen Pressman