Traditional Mexican cooking, supervised as in Mexico by 'las mayoras', the women cooks who guard the house recipes. The April 2026 carta runs from antojitos such as chicharrón, guacamole, empanadas de plátano, panuchos yucatecos, aguachile and the Cóctel Cantinero, through tostadas, tacos and sopes, to carnitas 'como en Michoacán', cochinita pibil, pollo de campo in the house mole, enmoladas of duck and a lubina a la talla for two.

El Bajío's name travelled to Spain through the Adrià brothers, who discovered the Mexico City restaurant around 25 years ago. Ferran called it one of the best places he had ever eaten, and Albert said it was worth a transatlantic flight. According to Raúl Ramírez, the brothers fell for his mother's cooking and drew on it for dishes and desserts in their Barcelona restaurants, and the Madrid carta keeps the dishes Ferran loved: empanadas de plátano, panuchos yucatecos, guacamole, the carnitas-and-cheese quesadilla and tacos de carnitas.

The first Madrid address, at Calle del Españoleto 10, near Plaza de Chamberí, held about 80 diners, with a double-height brick vaulted basement and a private room decorated with golden suns. In summer 2025 the restaurant moved to Juan Bravo 23, on the corner with Castelló, keeping the kitchen, the team and the carta. The new room mixes Mexican craftwork and colour with the sobriety of the barrio.

Beyond the antojitos, the April 2026 carta has tostadas of Balfegó tuna, tacos of oxtail or tempura prawns, sopes of adobo-marinated solomillo, a caldo Xóchitl, pork cheeks in almond mole and a quarter of roast suckling lamb with salsa borracha for three. Carnitas and cochinita pibil come by weight, 250 or 500 grams, with tortillas. The bar sticks to margaritas, mezcalitas, micheladas, tequilas, mezcales and Mexican beers, and a Licor 43 shakerato is made at the table. At weekends there's a Mexican breakfast from 10:00.