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Fran López Abad brings his Ultramarinos concept to southern Mexico City with a new location at Domo Perisur, where Spanish products, wine and the pleasure of sharing a table define the experience.
Fran López Abad was standing over the fire. As glasses of wine, cheese, olives, Serrano ham and house specialties made their way around the room, he was cooking one of his signature dishes in front of the guests: his creamy oxtail rice.
The scene unfolded during the opening toast for Ultramarinos de Fran at Domo Perisur, and it ended up capturing the spirit of the place remarkably well.
“What makes it different is that I make it myself, and I make it with a lot of love,” Fran told us as he prepared the rice. And when the conversation turned to how he approaches gatherings like this one, his answer was even simpler: “I like not overthinking things, and I like people to have a good time.”
Rice dishes have been part of his story long before Ultramarinos. Fran tells us that he started making paella at 15, and decades later, rice still holds a special place in his cooking.
From Overseas to Mexico
There is a story behind the name as well. As Fran explained to us, ultramarinos were traditionally shops in Spain that sold products arriving from distant territories, particularly from the Americas. Over time, the word became associated with stores specializing in food and imported goods.
With Fran’s concept, that journey happens somewhat in reverse. Ultramarinos de Fran brings Spanish gourmet products to Mexico, combining a specialty food shop, a place for tapas and a restaurant under one roof. The brand itself describes the concept as a market for “100% Spanish” gourmet products.
Ibérico ham, cheeses, olives, oils, preserves, cured meats and wines are part of a selection that can be enjoyed at the restaurant or taken home. At the table, the concept extends to tapas and dishes made for sharing, including Spanish classics such as croquetas and pincho de tortilla.
A Taste of Spain in Southern Mexico City
The Perisur opening isn’t intended to create a different version of Ultramarinos. When we asked Fran whether there was something he wanted to do here that wasn’t already present in his other locations, his answer was clear:
“There was no need for anything different, just to bring the same concept to other places.”
After developing his projects in Polanco and bringing Ultramarinos to Roma, the idea behind this new location is to make the experience more accessible to those living in southern Mexico City. The new Domo Perisur location combines both restaurant and shop.
Fran put it more simply:
“To bring a little Spanish touch to the southern part of Mexico City.”
And perhaps there is no need to make it more complicated than that. When we asked which technique or characteristic he considered his personal signature, he laughed and replied:
“Being authentic, being myself.”
Then added: “Putting my own touch on it, for better or worse.”
That same spontaneity defined the opening. Rather than a formal presentation centered around a new restaurant, the evening unfolded over wine, Spanish delicacies, lively conversation and a rice dish slowly cooking in front of the guests.
Ultramarinos de Fran now has a new table in southern Mexico City.
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