Pulpo al Carbón
Octopus · charcoal · aji amarillo
Char-kissed octopus straight from the coals, the way the coast likes it.
Our Story
Two brothers,
Argentinian roots
Vincent and Thomas grew up with the abundant Argentinian asados of Pipinas, where family and friends gathered around good barbecued food. In 2015 that same passion became Salmuera — inspired by the dusky barrio squares of Mexico and the rugged romance of Argentina.
“Sharing our cultural heritage through food is a live necessity.”— Vincent
“In the kitchen, we translate our stories and treasured moments to full-flavored quality dishes.”— Thomas
Our Venue
The old distillery of Lucas Bols
A protected monumental building from the 1600s — once home and taproom of a Dutch Golden Age icon. Having a drink at our bar has been the same for over 300 years. The past ten, only with more mezcal.