FOOD

DRINKS

COCKTAILS

WINES

Magret de Pato de Jiutepec Curado y Ahumado, Salsa de Tamarindo, Pure de Camote, Verduras Crocantes 

485

 

Presa de Cerdo Oaxaqueña Asada , Puré de Coliflor, Salsa de Tecojote con Whisky y Verduras a la Plancha . 

355

Tartaleta de Zapote Negro con Ganache de Especias

165

Panqué de Elote, Crema de Mamey, Miel de Calabaza Támala

165

Salt-cured Nopal (Prickly Pear Cactus) Salad, Chicatana Ant Dressing, Cochineal Insect Tuile, Nopal Tuile, Sautéed Chicatana Ants, Pursiane and Quintoniles (Amaranth Greens)

195

Fresh Cheese and Grasshopper Tamale, Crispy Hoja Santa, Hoja Santa Sauce, Fried Grasshoppers, Grasshopper Oil.

195

Poblano Pepper Sope A thick tortilla with pinched borders), Ant Larvae with Beef Bone Marrow, Coffee Porter Glaze, Salted Chocolate Soil, Chile de Agua Mayonnaise, Brussel Sprouts

385

White Maguey Worm Tacos, Chintextle (Pasilla Mixe Pepper and dried shrimp paste), Jacubes (Triangle Cactus), Chinicuiles (Red Maguey Worms), Red Bell Pepper, Cambray Onion, Black Sauce

325

Melipona Bee Honey Mousse, Chinicuil (Red Maguey Worm) Crumble, Lemon Pennyroyal Sherbet, Honey Tuile, Honeycomb

165

APPETIZERS

Hoja Santa, Artisanal Quesillo, Goat Cheese, Tomatillo and Meco Pepper Sauce.

 

165

Roasted Carrots with Chile de Árbol and Citrus Glaze, Pink Mole, Veggie Camouflage

 

225

Mogo Mogo: Plantain Fritter Ball Stuffed with a Wedding Stew from Istmo de Tehuantepec.

165

Yellowfin Tuna Tostadas with Avocado, Mezcal and Quelite Dressing (4 pcs).

 

195

Huauzontle and Quesillo Croquettes, Yellow Mole.

 

225

Beef tongue tacos with Quesillo, Avocado Cream, Cilantro, Purlane and Puya Chili Sauce  (3 pz). 

 

280

Shrimp Aguachile with Chintextle (Pasilla Mixe Chili Paste), Crispy Beef , Avocado Milpero Tomatillo, Jicama, Chepiche Oil.

 

265

Oaxacan Bugs with Guacamole, Artisanal Quesillo and Pico de Gallo with Manzano Pepper.

325

Mayan Octupus Dobladas, Pressed Pork Crackling, Macha Sauce, Avocado, Lemon, Greens from our Orchard (3 pcs).

285

Moles Los Danzantes from Oaxaca: Yellow, Red, Chichilo, Black and Manchamanteles Mole, Served with Chochoyotas (Plantain Dumplings)

225

* Servicio Extra de Tortillas de Mano (4 pz) …$15
* Servicio Extra de Pan y Tostadas…$50

Slightly spicy dish.  

Spicy.    

Gluten free. 

Vegetarian dish. 

Vegetarian or vegan choice dish.

Raw

Requires extra preparation time.

SOUPS

Quelites (Edible Herbs in Nahuatl) Soup, Corn Crisp, Charred Corn, Smoked Purslane Oil.

155

Caldo Tlalpeño: Our Reinterpreted Classic made with Vegetables from our Orchard and Chipotle Pepper, Artisanal Quesillo, Organic Chicken, Potatoes from Sierra Sur de Oaxaca and Chickpeas.

 

155

SALADS

Organic Tomato Salad from Huerto Los Danzantes, Mango Sauce with 3 Peppers (Habanero, Chilhuacle Amarillo, Manzano) and Worm Salt.

«Special Dish with Limited Availability»

 

195

Crispy Leaf Salad, Balsamic Hibiscus Dressing, Grilled Figs, Pecan Nuts, Cotija Cheese, Roasted Cauliflower, Barley.

 

195

Coffee-rasted Beets Chiapas Cheese Cream, Coffee Emulsion, Pistachio, Avocado Leaf- Smoked Oil.

 

195

Yellowfin Tuna Ceviche, Mango & Morita Pepper Sauce, Red Onion, Cucumber, Creole Cilantro, Avocado and Peanuts.

 

265

PASTA

Blue Corn Gnocchi, Roasted Tomato Sauce with Mezcal, Vegetable Parmesan, Crispy Chepiche

 

285

Lasagna of Wild Mushrooms from Sierra Norte de Oaxaca, Home-Made Pasta, Menonita Cheese.

 

285

«Dry» Noodles with Tomato and Guajillo Pepper Sauce, Chiapas Cheese, Ranch Cream, Red Onion, Avocado Cream, Organic Radish and Creole Cilantro.

 

165

Slightly spicy dish.  

Spicy.    

Gluten free. 

Vegetarian dish. 

Vegetarian or vegan choice dish.

Raw

Requires extra preparation time.

MAIN COURSES

Veggie Noodles, Cashew Cream with Mixe Pepper, Oaxacan Seed Crumble, Roasted Tomatoes, Organic Baby Leaves from ¨Los Danzantes¨.

 

350

Butter-Roasted Cauliflower, Red Vegan Pipián, Quintoniles, Roasted Pepitas.

195

Ancho Pepper Stuffed with Huitlacoche, Tamala Pumpkin Pureé, Goat Cheese, Baby Salad Greens from our Orchard.

 

245

Shrimp Tlayuda, Chintextle Sauce, Asiento, Artisanal Quesillo, Red Cabbage.

 

280

Grilled Catch of the day with Sweet and Sour Maguey Glaze, Ranch Butter and Fermented Corn Emulsion, Stewed Huitlacoche, Corn, Huitlacoche and Epazote Camouflage.

485

Coconut Shrimp, Sweet and Sour Sauce, Sautéed Vegetables.

485

Mayan Octopus from the Caribbean Dressed in Chintextle, Cambray Potatoes with Chepiche, Organic Tomato Salad.

 

485

Confit Baby Back Ribs, Borracha Sauce, Plantain and Creole Apple Pureé.

485

Beef Tongue, Cauliflower Pureé, Pan-Roasted Vegetables, Jus.

485

Danzantes Moles Accompanied with:

Chicken Breast Stuffed with Quesillo and Pumpkin Flower, Mole Rojo , Sweet Potatoe Pureé, Pan-Roasted Vegetables.

355

Chicken Breast Stuffed with Quesillo and Pumpkin Flower.

420

Slightly spicy dish.  

Spicy.    

Gluten free. 

Vegetarian dish. 

Vegetarian or vegan choice dish.

Raw

Requires extra preparation time.

DESSERT

Pulpo Maya del Caribe.

485

Tortilla y Café: Toasted Tortilla Ice Cream, Café de Olla Syrup, Smoked Cinnamon Oil, Spiced Crumble, Panela Totopo, Coffee Caramel Coated Pop-Corn

 

165

Puff Pastry Empanada with Quince Paste, Cream Cheese, Red Wine Reduction.

 

165

Molten Chocolate Cake, La Chinantla Vainilla Ice Cream.

 

165

Guava Cheesecake with Pixtle (Mamey seed) Cream.

165

Goat Cheese Flan with Lavender, Chocolate Ganache, Caramelized Almonds, Honey Tile and Mango Compote.

165

Dominico Plantain with Maguey and Tamari Glaze, La Chinantla Vanilla Ice Cream, Pataxtle (White cacao) Caramel Recommendation: This dessert was designed to be paired with Mezcal Los Danzantes

165

COFFEE AND TEA

Americano

45

Latte

65

Expresso

45

Double Expresso

55

Capuchino

60

Chocolate made with water

40

Chocolate made with milk

45

Ice-Coffee with milk and Lavender from our garden

70

Pennyroyal, Orange blossom, Chamomile, Mint, Cempasúchil (Mexican marigold)* de Temporada/Seasonal

40