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The Turkish street food dish is elevated to a higher plane in this innovative project that revolves around the sophistication of the kebab, which shines in a golden paper wrapped with dosmilero stickers.
Mómö transcends the traditional kebab recipe to present a modernised version of the oriental preparation; wrapped in Greek-style pita bread, with thin slices of local chicken or Discarlux beef integrated with sauces that bring out the Mexican flavours.
Another subversive and/or distinctive concept here is that the kebab, instead of being cooked on ovens, is cooked over charcoal on a Japanese grill called a ‘robata’. In addition, the fries are replaced by baked potatoes which, according to Alberto de Luna, ‘are delicious’.
These ‘ceci n’est pas un kebab’ with viral projection can be sampled in an aestheticised space set in a metro carriage, located at 9 Hartzenbusch Street. Otherwise, there will always be the option of ordering take-away from 9 April, the day on which Mómö starts its own revolution in the kebab scene.
