Cocktails
Signature Aztechy
Our house pour: mezcal, passion fruit and a whisper of smoked chili, finished over a single clear cube.
Presented at Nômade Boca Raton
The Table
What gets poured and plated on an Aztechy night. The menu shifts with the season and the room, but this is the program our bar and kitchen build from.
Cocktails
Sunset Saffron
Gin, saffron cordial and citrus — bright, floral and built to open the night.
Cocktails
Nomade Spritz
Bitter aperitivo, sparkling wine and grapefruit oils, served tall on the terrace.
Wine
Coastal Whites
Albarino, Assyrtiko and a mineral Chablis — chosen to sit beside seafood and citrus courses.
Wine
Reds for the Table
Structured but never heavy: Mencia, Etna Rosso and a Rhone blend poured through the mains.
Food
Burrata & Citrus
Creamy burrata, blood orange, chili oil and torn basil — the first plate on almost every menu.
Food
Beef Carpaccio
Thin-sliced beef, arugula, capers and aged parmesan with lemon and good olive oil.
Food
Tuna Tartare
Yellowfin, avocado and dragon fruit crisps with a citrus-soy dressing.
Zero-proof
Tropical Cooler
Zero-proof and full-flavored: passion fruit, coconut water, lime and mint over crushed ice.
Taste it in the room.
Every course and every pour lands at one long table, one seating a night. Seats are limited and vetted.