Mexican cuisine is mestiza because Mexico's greatest contribution to the world is miscegenation.
Mexican cuisine is mestiza because Mexico's greatest contribution to the world is miscegenation.
WHAT'S
indiano?
What's
indiano?
Each dish is a story, a trip to tradition, to Mexican´s immense gastronomic diversity, and to the creativity of a tasty, cheerful kitchen full of color and imagination. Indiano was born to Rita Sánchez´s inspiration, the greatest Mexican cuisine ambassador in Spain and chef Luis Nara, one of the brighter stars from Pacific cuisine, from California to Peru.
Chiles, aguachiles, tacos and reduction sauces from a great family tradition, built a menu that transport us to the Mexico DF´s vibrant atmosphere and to the warmth of Cabo San Lucas´ beaches. The core of Luis Nara’s cuisine awakens feelings and evokes memories and emotions through dishes created from memory.
The menu
COLD DISHES
HOT DISHES
DRINKS
Guacamole
7,00€Indiano’s heart is green, fresh, sensual. And he’s full of nostalgia for this aphrodisiac dish. After all, nostalgia is the ingredient that unites us all. Served with warm nachos
Green Salad
6,50€A hymn to Mexican vegetation´s diversity, to the infinite shades of green, the passionate purple of red onions, the endless tomato´s declensions and the citric aroma of coriander.
Regia Salad
11,50€ A matter of Kings, suitable for Republicans, cause after all Mexico is a Republic. The Regia is a trip to the North of Mexico, to Monterrey, hence its name, so aristocratic
Ceviche Todos Santos
13,50€From the magical town of Todos Santos, in southern Baja California, comes this ceviche. A true fusion between sea and land, the golden shrimp of the Pacific and the sweet mangoes of the place, where every year a great festival of the mango take place.
Ceviche de Luna Maya
13,50€From the Yucatán coasts, Indiano brings this ceviche that has green lime´s freshness and the Habanero´s subtle accent, a mix that evokes the tradition and exoticism of the Mayan culture.
Octopus Ceviche al Pastor
19,00€In the universe of tacos, the taco al pastor is the most popular, a national taco in which Mexico recognizes itself. The taco is the perfect dish, made up of a trilogy of materials. Indiano brings its own version from Mexico.
Pork Trotters and Octopus Ceviche
16,00€Indiano felt nostalgic for ceviche in Spain, and in Mexico for pig’s trotters. So it came up with the idea of combining them in the same dish and discovered that their textures are similar, and it blessed this mestizo dish.
Black Shrimp Aguachile
13,50€This delicacy of fresh mestizo squid ink shrimp is served on the beaches of Low California, a sea concentrate that transports us to Sinaloa, where this dish was born.
Apache Meat
17,50€On a trip to Michoacán, Indiano tasted this lemon-marinated beef, named after legendary North American Indians. A tropical, fresh, and citric version of the steak tartare. The perfect balance between freshness, hotness, and acidity.
Elote Cream With Chile Poblano
6,50€Elote is a fresh type of corn, so fresh that it can be turned into a creamy juice, accentuated by the green of chili. A tribute to vegans able of making fall in love any curious and subtle palate.
Red Esquite With Shrimp and Octopus
18,20€Indiano fell in love with esquites, a Queretaro tradition and one of the most popular Mexican street stews. This is a marine, Pacific, and sunny version, a vision of the esquite with a fisherman’s gaze. A craving.
Tuna Carnitas
17,00€Indiano gives the seasoning of a citrus marinade and a company of guacamole to the tuna, the king of the Pacific, a dish of subtle balance and intense colors. Carnitas are typical of Michoacán, where they are eaten with pork.
Rib Eye Smoke Aguachile
16,25€The original aguachile from Mexico is made with meat. The Indiano version chooses the noblest cut to recover this traditional formula in which chili, avocado, and garlic form a perfect accord to accompany this meaty dish.
Our Zarandeados
13,00€Zarandear it is a Spaniard wortd that means to shake or move a lot, but in Mexico it is the most popular way to prepare fish in Nayarit, originally from the island of Mexcaltitán. Indiano puts a bed of vegetables on the shaken fish to rest from the shaking.
Duck Carnitas Flouts
13,00€Strands of flying duck meat, cooked and enclosed in a flute made of scraped tortillas that have come from Jalisco, so that the music of Mexico can be played in this dish that deserved to be included in The Arabian Nights.
Rib Eye Chicharrón
19,50€The most mestizo of Indiano’s dishes is this pork rind stirred in a company of green shades and accompanied by freshly made corn tortillas, so that each one of the diner can make their own tacos to their particular shape, size, and taste.
Flank Steak With Matones Beans
19,00€The tenderness and the strength, the meat and the beans, the delicious flank steak and the beans, which are called bully, a bit proud but not too much. This plate deserves to being part of the lyrics of a corrido, or perhaps rather of a ranchera, tunes that cure Indiano’s nostalgia.
Cheese Crusted Rib Eye Taco
10,00€Indiano discovered this version of the taco, that perfect dish, in the north of Mexico. It combines the rib eye chopped on a tortilla with a cheese crust and sauteed onion. A delicious combination to be eaten in three bites.
Michelada with clamato
5,50€Chelada
4,50€Michelada
5,00€Beer
4,00€Water (1l)
4,00€Water (1/2 l)
2,50€Sparkling Water
2,50€Aguas Frescas
4,00€Jamaica, Tamarind or Mango
Classic Margarita
8,50€Flavoured Margarita and Mezcalites
9,50€Green Gold Margarita, Fresh Margarita, Mango Margarita, Picoso Margarita
La Paloma
9,50€White Wine, Glass
4,00€Red Wine, Glass
4,00€* Prices include VAT
* In compliance with Regulation 1169/2011, we have information on allergens for all our dishes. Products likely to cause cases of anisakiasis have been frozen under the conditions established by law.
The menu
Guacamole
7,00€Indiano's heart is green, fresh, sensual. And he's full of nostalgia for this aphrodisiac dish. After all, nostalgia is the ingredient that unites us all. Served with warm nachos
Green Salad
6,50€A hymn to Mexican vegetation´s diversity, to the infinite shades of green, the passionate purple of red onions, the endless tomato´s declensions and the citric aroma of coriander.
Regia Salad
11,50€ A matter of Kings, suitable for Republicans, cause after all Mexico is a Republic. The Regia is a trip to the North of Mexico, to Monterrey, hence its name, so aristocratic
Ceviche Todos Santos
13,50€From the magical town of Todos Santos, in southern Baja California, comes this ceviche. A true fusion between sea and land, the golden shrimp of the Pacific and the sweet mangoes of the place, where every year a great festival of the mango take place.
Ceviche de Luna Maya
13,50€From the Yucatán coasts, Indiano brings this ceviche that has green lime´s freshness and the Habanero´s subtle accent, a mix that evokes the tradition and exoticism of the Mayan culture.
Octopus Ceviche al Pastor
19,00€In the universe of tacos, the taco al pastor is the most popular, a national taco in which Mexico recognizes itself. The taco is the perfect dish, made up of a trilogy of materials. Indiano brings its own version from Mexico.
Pork Trotters and Octopus Ceviche
16,00€Indiano felt nostalgic for ceviche in Spain, and in Mexico for pig's trotters. So it came up with the idea of combining them in the same dish and discovered that their textures are similar, and it blessed this mestizo dish.
Black Shrimp Aguachile
13,50€This delicacy of fresh mestizo squid ink shrimp is served on the beaches of Low California, a sea concentrate that transports us to Sinaloa, where this dish was born.
Apache Meat
17,50€On a trip to Michoacán, Indiano tasted this lemon-marinated beef, named after legendary North American Indians. A tropical, fresh, and citric version of the steak tartare. The perfect balance between freshness, hotness, and acidity.
Elote Cream With Chile Poblano
6,50€Elote is a fresh type of corn, so fresh that it can be turned into a creamy juice, accentuated by the green of chili. A tribute to vegans able of making fall in love any curious and subtle palate.
Red Esquite With Shrimp and Octopus
18,20€Indiano fell in love with esquites, a Queretaro tradition and one of the most popular Mexican street stews. This is a marine, Pacific, and sunny version, a vision of the esquite with a fisherman's gaze. A craving.
Tuna Carnitas
17,00€Indiano gives the seasoning of a citrus marinade and a company of guacamole to the tuna, the king of the Pacific, a dish of subtle balance and intense colors. Carnitas are typical of Michoacán, where they are eaten with pork.
Rib Eye Smoke Aguachile
16,25€The original aguachile from Mexico is made with meat. The Indiano version chooses the noblest cut to recover this traditional formula in which chili, avocado, and garlic form a perfect accord to accompany this meaty dish.
Our Zarandeados
13,00€Zarandear it is a Spaniard wortd that means to shake or move a lot, but in Mexico it is the most popular way to prepare fish in Nayarit, originally from the island of Mexcaltitán. Indiano puts a bed of vegetables on the shaken fish to rest from the shaking.
Duck Carnitas Flouts
13,00€Strands of flying duck meat, cooked and enclosed in a flute made of scraped tortillas that have come from Jalisco, so that the music of Mexico can be played in this dish that deserved to be included in The Arabian Nights.
Rib Eye Chicharrón
19,50€The most mestizo of Indiano's dishes is this pork rind stirred in a company of green shades and accompanied by freshly made corn tortillas, so that each one of the diner can make their own tacos to their particular shape, size, and taste.
Flank Steak With Matones Beans
19,00€The tenderness and the strength, the meat and the beans, the delicious flank steak and the beans, which are called bully, a bit proud but not too much. This plate deserves to being part of the lyrics of a corrido, or perhaps rather of a ranchera, tunes that cure Indiano's nostalgia.
Cheese Crusted Rib Eye Taco
10,00€Indiano discovered this version of the taco, that perfect dish, in the north of Mexico. It combines the rib eye chopped on a tortilla with a cheese crust and sauteed onion. A delicious combination to be eaten in three bites.
Michelada with clamato
5,50€Chelada
4,50€Michelada
5,00€Beer
4,00€Water (1l)
4,00€Water (1/2 l)
2,50€Sparkling Water
2,50€Aguas Frescas
4,00€Jamaica, Tamarind or Mango
Classic Margarita
8,50€Flavoured Margarita and Mezcalites
9,50€Green Gold Margarita, Fresh Margarita, Mango Margarita, Picoso Margarita
La Paloma
9,50€White Wine, Glass
4,00€Red Wine, Glass
4,00€* Prices include VAT
* In compliance with Regulation 1169/2011, we have information on allergens for all our dishes. Products likely to cause cases of anisakiasis have been frozen under the conditions established by law.
OUR
NAME
Indiano takes its name from the spaniards who traveled to Mexico in the second half of the 19th century. They were looking for fortune. On that trip they brought back memories of their family kitchens, and their aromas and flavors were fused in the miscegenation of Mexican cuisine. Many returned to Spain and brought new ingredients, different ways of cooking, new seasonings that evoked their times on the other side of the ocean. The name Indiano refers to that circular trip, to that connection between Mexico and Spain, from the heart of the Salamanca district, in Madrid. Indiano´s is a cuisine that has those traditions at heart, and innovation in its mind, in an open, informal, jovial restaurant, like the Mexican soul, like the streets of Madrid.
