Chef Danny Mena's menu of antojitos, or "little whims", comprises a small plate dining format of refined rustic Mexican staples and contemporary Mexico City cuisine.

Derived from the official "Hecho en México" seal, the name of the restaurant speaks to the authenticity of the cuisine, the local sourcing of organic and sustainable ingredients, and the degree to which fundamental components of Mexican gastronomy - breads, tortillas, salsas, and even cheeses - are made fresh in-house.

In a broader sense, the aim of Hecho en Dumbo is to celebrate aspects of Mexican culture seldom represented in the States. In lieu of antiquated and rural stereotypes, Hecho en Dumbo seeks to evoke the contemporary, cosmopolitan culture of Mexico's vibrant and kinetic urban centers.