FOOD

DRINKS

COCKTAILS

WINES

Mexican crayfish and plaza
Tender corn kernels cooked in apple chili butter, chepiche mayonnaise, and cilantro, topped with acosiles, pork rinds, and quesillo cheese.
(Interpretation of a taco from the State of Mexico)

320

The land and its flavors
Yellow mole made with tomatoes, spices, and guajillo chili peppers, thickened with corn dough. Served with squash, broccolini from our garden, and beef.

420

Delicacies
Cornbread with chinicuil and quesillo cheese Ice cream trilogy: chinicuil with mango, jumil with mint, chicatana with banana accompanied by agave honey meringue and giotilla crumble.

220

Mezcal, grasshopper, and chocolate
Oaxacan chocolate cream with grasshoppers mounted on organic cocoa crisp, accompanied by a mezcal cream with chinicuil, passion fruit gel, and roasted mango.

220

Marticuil
Inspired by a Dirty Martini: Fat wash made with butter, Los Danzantes Reposado Mezcal, and chinicuil. Pickled huitlacoche, herbs, and chinicuil, Lillet.

250

Mezcal y Monte
Mezcal infused with grasshoppers, avocado, avocado leaf infusion, and lemon juice

250

APPETIZERS

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

220

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

195

 Tuna with Avocado cream, Sesame Dressing, Serrano Chili, Coriander (4 pcs).

240

Huauzontles and Quesillo Croquettes, Yellow Mole

260

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

345

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

295

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

355

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

345

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

305

Chikpea hummus, sundried tomatoes, red pepper and green leaves from our garden. 

165

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.

195

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.

 

195

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»

230

Roasted carrots with chile de árbol and citrus glaze, pink mole, veggie camouflage

230

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

 

230

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

240

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

 

295

PASTA

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

 

355

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

 

220

Slightly spicy dish.  

Spicy.    

Gluten free. 

Vegetarian dish. 

Vegetarian or vegan choice dish.

Raw

Requires extra preparation time.

MAIN COURSES

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

 

285

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

 

325

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

 

385

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

510

Coconut Shrimp, Sweet and Sour Sauce, Sautéed Vegetables.

495

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

 

550

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

550

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

550

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

450

Picaña Barbacoa Terrine, Corn Mellow, Avocado cream, Chucrut Radish  and Guajillo oil.

550

Squash Barbacoa Terrine, Corn Mellow, Avocado cream, Chucrut Radish  and Guajillo oil.

320

Danzantes Moles Accompanied with:

Chicken Breast Stuffed with Quesillo and Pumpkin Flower.

495

Slightly spicy dish.  

Spicy.    

Gluten free. 

Vegetarian dish. 

Vegetarian or vegan choice dish.

Raw

Requires extra preparation time.

DESSERT

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

 

195

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

195

Molten Chocolate Cake, La Chinantla Vainilla Ice Cream.

220

Guava Cheesecake with Pixtle (Mamey seed) Cream.

195

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

195

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

195

COFFEE AND TEA

Americano

45

Latte

65

Expresso

45

Double Expresso

55

Capuchino

60

Chocolate made with water

55

Chocolate made with milk

65

Ice-Coffee with milk and Lavender from our garden

70

 Orange blossom, Chamomile, Mint.

40