Bio
Mexican and French techniques come together in dishes like the langostinos a la plancha, in which a classic beurre blanc sauce and equally classic chile-and-nut macha verde salsa are both used to flavor the grilled prawns, while oil-infused herbs garnish the dish. Diners will also find tlacoyo, a traditional dish originating from the regions around Mexico City, which is a staple of Mexican street food. Made from masa, the oval-shaped tlacoyos are often stuffed with beans, cheese and other ingredients before hitting the griddle. At Vela, three different mushrooms, chosen for their unique textures and flavor profiles, are paired with an umami-rich salsa negra and an avocado salsa verde, the latter of which adds brightness to the vegetarian dish.
Like its food menu, Vela’s beverage program is innovative and thoughtful, offering emerging Mexican spirit brands as well as those more well-known. Agave-driven spirits, including tequila, mezcal, raicilla, and sotol were carefully chosen for their range of flavor profiles and price points. Mexican whiskeys also have found a welcome home at Vela. The cocktail menu includes Mexican classics and drinks that tap into the creativity of Vela’s bar team. Wines take a more global approach with international and domestic offerings, chosen for their ability to capture the nuances of the celebrated varietals featured.