Our story
COBARDE was born in Puerto Escondido as a mezcal bar: an intimate space where every encounter was a celebration. Soon, that first spark found new ways to grow in the heart of Oaxaca, on a beautiful terrace facing Santo Domingo, where it flourished as a signature restaurant. There, chef Pako Cortés Blobaum’s proposal was recognized by the Michelin Guide, which awarded COBARDE Oaxaca the Bib Gourmand distinction in its very first year.
That recognition confirmed what was already evident: COBARDE was not just a place to eat and drink, but a living project in constant motion. Its cuisine is a dialogue between the local and the global: Mexican roots interwoven with techniques and flavors from Asia, the Middle East, and Eastern Europe—always with a focus on creativity and the courage to embrace the unexpected.
Now, COBARDE has arrived in the nation’s capital, taking a decisive step. In Roma Norte, Mexico City, it inhabits a new home as an informal fine dining restaurant, defending the table as a space for connection where food, wine, and mezcal are shared as one common path.
COBARDE is more than a restaurant: it is a journey that began on the coast, was strengthened in Oaxaca, and now beats strongly in the city. A space that invites you to discover, to celebrate, and to be surprised.
OUR CHEF
Chef Pako Cortés Blobaum, with nearly 20 years of experience, has built his career in some of the most influential restaurants in the global culinary scene. In New York, he worked at Cosme and the Momofuku Restaurant Group, under the mentorship of renowned figures such as Daniela Soto-Innes, David Chang, and Andy Choi, who shaped his style and vision.
In Mexico City, he collaborated at Pujol, Biko, and other Grupo Casamata projects led by Enrique Olvera, consolidating a proposal defined by impeccable technique, discipline, and a clear vision of cooking as a form of personal expression.
His international career also took him to Tokyo and Barcelona, experiences that enriched his culinary language and inspired a style that blends global techniques with Mexican roots.
Back in Mexico, he leads COBARDE as partner and chef, where he guided the Oaxaca location to earn the Bib Gourmand recognition from the Michelin Guide in its first year of opening. Today, in Roma Norte, he continues to build an informal fine dining space that reflects both his joy and passion for cooking, and his belief that every dish can be an unexpected journey.
