Bugs Festival
THE GASTRONOMIC RITUAL OF MEXICO
MAGUEY WORM TACOS
$750
2 pcs | Native corn tortillas topped with white maguey worms, melted provolone cheese, cured cactus paddle finished with fleur de sel, and a guajillo chili garlic dressing. Bold, smoky flavors that evoke the culinary traditions of the Mexican highlands.
CORN, INSECTS & CHILIES
$380
170 g / 6 oz | Silky corn masa wrapped in pasilla chili and infused with hoja santa, prepared with chicatana ants, chinicuil larvae, and cocopache insects. Served with a dried chili adobo and corn ash, adding depth and refined smoky notes.
ANCESTRAL RICE WITH INSECTS
$690
300 g / 10.5 oz | Arborio and wild rice sautéed with escamoles, chapulines, and land snails.
Served with purslane, xamues, and crispy maguey worms. A dish that celebrates the richness and depth of ancestral Mexican cuisine.
ESCAMOLES & CORN
$480
100 g / 3.5 oz | Butter-sautéed escamoles with red onion and epazote, accompanied by guacamole, sikil pak, panela cheese and jumil salsa. Served with native corn tortillas.
FLOWERS, INSECTS & MOLE
$730
100 g / 7.8 oz | Golumbos and tomatillos sautéed with escamoles, maguey worms, cocopache insects and chapulines. Served over an herbaceous and floral mole, finished with toasted totomoxtle ash.
SWEET EARTH
$205
140 g / 5 oz | Cocopache and coconut ice cream accompanied by soft pine nut bread, amaranth crumble, and almond crisp, finished with fresh dill. Toasted, herbal, and delicately earthy notes inspired by the richness of the land.
BEBIDAS
MEOCUIL COCKTAIL
$220
120 ml / 4 oz | Los Danzantes Mezcal, Tío Pepe Fino Sherry, Campari, Lemon verbena, and strawberry.
MEZCAL LOS DANZANTES COYOTE
$145 | $285
30 ml / 1 oz | 60 ml / 2 oz