What happens when two New York City powerhouses — one who runs Los Burritos Juárez, one of the hottest North Mexican-style burrito joints in Brooklyn, and the other a James Beard Awards finalist behind Whoopsie Daisy — team up as co-partners to open a new
restaurant and bar exploring Northern Mexican cuisines and drinks? You get Titán from chef Alan Delgado and beverage director Ivy Mix, opening in Dumbo at 5 Front Street, at Old Fulton Street, on Wednesday, June 17.
Titán is meant to feel comfortable, or as Delgago explains, “like you’re going into a house in Mexico, and you’re being welcomed by a family who wants to feed you and show you a good time.” The name stems from the street in Ciudad Juárez where his parents built their first home together, which took a long time, alternating between periods of construction and saving money.
A Northern Mexican sensibility shapes the menu. That’s best seen through peppers, which, to Delgado, are versatile and specific. “There are so many ways to use peppers and highlight things where you can layer different peppers that do different things,” he says. “A guajillo is a workhorse; it’s a good foundation, but then you add morita, and all of a sudden, you have some smokiness. You add a pasilla, you get this cinnamon flavor into it.”
On the menu, Delgado’s excited about the grilled branzino with chipotle nopales served with masa cheese-filled dumplings and epazote aioli. He serves not one but three snapper aguachiles together: red, green, and black. “You start with one side and they eventually all blend together,” he says.
The rest of the food menu spans oysters with bone marrow butter and morita oil and confited garlic; tacos with corn and flour tortillas, with fillings like cod battered in a masa tempura served with slaw or the doradito with garlic-potatoes, chihuahua cheese, and queso fresco; and the volcan with chicharron, pinto beans, salsa verde, and queso tatemado.
Other larger dishes include the chile colorado, a guajillo-braised pork shoulder; a grilled half-chicken with chile toreado and charred sweet peppers, and eggplant Milanesa with a sunflower seed salsa.
Mix’s drinks showcase the region through its agriculture, using lots of Northern Mexican distillates and spirits like charanda (a Michoacán rum), Oaxacan aguardientes, and eaux de vie. Micheladas will be made with seasonal sangritas. The first summer lineup mixes cantaloupe, carrots, oranges, lime, tomatillo, and habanero.
The two are working with managing partners Julian Brizzi and Lauren Broder (co-owners of Mediterranean Dumbo restaurant Celestine and Boerum Hill bar Grand Army). The four took over the space that had been French Scandinavian bistro Hildur, which opened in February 2025 and closed later that November.
Broder designed the space — in a 1824 landmarked building — to feel warm and welcoming. Look for limewashed walls, terracotta finishes, tiles, greens, archways, wooden beams, and shelves packed with plants. The big patio sits under the Brooklyn Bridge.
Titán’s dinner hours are from 5 to 10 p.m. Wednesday, Thursday, and Sunday, and until 11 p.m. Friday and Saturday.
