Menu
THE GASTRONOMIC RITUAL OF MEXICO
At Los Danzantes, we strive to bridge ancestral and contemporary Mexico, telling stories through ingredients, techniques, and cultural roots. Our cuisine balances tradition, modernity, and sustainability.
STARTERS
Hoja Santa
$250
120 g / 4.2 oz | Comal-charred hoja santa leaf filled with goat cheese and Oaxaca string cheese. Served over roasted green tomato and chile meco sauce. One of our signature dishes.
Tasajo Tartare
$370
120 g / 4.2 oz | Smoked cured beef infused with avocado leaf, seasoned with citrus, salsa macha, fire-roasted avocado, crispy corn and chinampa microgreens.
Guacamole with Chapulines
$250
220 g / 7.8 oz | Fresh avocado blended with red onion, lime, and heirloom cilantro. Served with tomatillos, serrano chile and aged cheese.
Huitlacoche Fondue
$290
220 g / 8.8 oz | Velvety blend of cheeses and huitlacoche, accompanied by wild greens salad and sourdough crisps.
Octopus & Fish Ceviche
$290
130 g / 4.6 oz | Prepared with tomatillos, red onion, cucumber and a corn leche de tigre.
Roasted Beets
$245
200 g / 7 oz | Oven-roasted beets coated with almond crust, potato crisps and sesame seeds. Served with wheat tabbouleh.
BROTHS & SOUPS
Tortilla Soup
$160
200 ml / 6.8 fl oz | Tomato and pasilla chile broth served with crispy tortilla strips, Cotija cheese from Michoacán, ranch cream, guindilla peppers and pork crackling.
Milpa Soup
$150
200 ml / 6.8 fl oz | Tender sweet corn broth with delicate zucchini ribbons, corn espuma, squash blossoms and seasonal vegetables.
Ayocote Bean Broth
$140
200 ml / 6.8 fl oz | Lightly thickened heirloom ayocote bean broth served with aged cheese, xnipec salsa and heirloom cilantro.
LAND, MILPA & CORN
Chinampa Salad
$275
150 g / 5.3 oz | A medley of chinampa greens, tomatoes, beet hummus, goat cheese and toasted seeds.
With chicken (120 g / 4.2 oz) — $335
Apple Salad
$245
150 g / 5.3 oz | Mixed lettuces with apple, avocado, and toasted almonds, dressed in honey, mustard seed and orange vinaigrette.
Chamorro Tacos
$380
120 g / 4.2 oz | Confit pork glazed with agave honey and spices, served with pickled onions and guacamole.
Mushroom Tlayuda
$310
220 g / 7.8 oz | Confit mushrooms, fire-roasted salsa, Manchego and Querétaro goat cheese. Served with chinampa greens salad.
Huitlacoche & chilmole
$320
200 g / 7 oz | Corn on the cob with confit huitlacoche in olive oil, spices and sage. Served with chilmole sauce.
Fish Minilla Tacos
$330
3 pcs | Traditional Veracruz-style fish minilla served over peanut mole, accompanied by pickled cabbage and chili oil.
MAIN COURSES
Beef Fillet in Chichilo Mole
$495
160 g / 5.6 oz | Charcoal-grilled Black Angus beef served with tender vegetables and ash-infused chichilo mole.
Wood-Fired Bone Marrow
$365
250 g / 8.8 oz | Split bone marrow roasted over embers, served with native corn tortillas and fire-roasted xoconostle salsa.
Birria Ravioli
$450
200 g / 7 oz | Fresh pasta filled with slow-braised beef birria, bathed in its consommé with spring onion, oregano and chile de árbol.
Flame-Grilled Octopus
$495
180 g / 6.3 oz | Grilled, marinated in a dried chili adobo with pork lard, orange, and parsley. Served with celeriac purée and chinampa greens.
Sweet Potato & Green Pipián
$360
200 g / 7 oz | Wood-roasted sweet potato served with pumpkin seed pipián, ayocote bean salad and wild greens. Vegan.
Catch of the Day
$475
160 g / 5.6 oz | Fresh catch served with a tomato, caper, almond, and olive oil sauce. Accompanied by celeriac purée and crispy quelites.
Duck Enmoladas
$470
3 pcs | Filled with duck confit and served with Oaxacan black mole, green mole from Michoacán, aged cheese and pickled onions.
Coconut Shrimp
$455
150 g / 5.3 oz | Coconut-crusted, served over apricot sauce and topped with chile de árbol flakes.
Rice & Mushrooms
$420
220 g / 7.8 oz | Arborio rice with mushroom cream and sautéed cultivated mushrooms.
Turkey in Black Mole
$425
120 g / 4.2 oz | Confit turkey breast served with Oaxacan black mole, crispy plantain, chochoyotes and white rice.
Lamb in Hibiscus Mole
$545
200 g / 7 oz | Lamb ribs with sweet potato purée and roasted beets, finished with hibiscus mole.
SWEET RITUAL
Chocolate Cascade
$230
120 g / 4.2 oz | Warm dark chocolate fondant paired with Gorgonzola ice cream and red berries.
Tres Leches Cake
$210
120 g / 4.2 oz | Vanilla sponge cake with Edam cheese and whipped goat cheese cream.
Quince Empanada
$215
1 pc | Puff pastry with quince paste, cream cheese, and Brie. Served with mixed berries, pieces of pumpkin seed brittle, sweet potato and pineapple purée, and vanilla cream.
Rice & Rosita de Cacao Mousse
$210
120 g / 4.2 oz | A refined interpretation of the traditional dessert: rice pudding mousse infused with rosita de cacao and glazed orange.
SIDES
Rice
$35
120 g / 4.2 oz
Black mole sauce
$75
160 ml / 5.4 fl oz
Avocado
$45
100 g / 3.5 oz
Vegetables
$70
180 g / 6.3 oz
Grasshoppers
$75
36 g / 1.3 oz
Mashed potatoes
$85
100 g / 3.5 oz
Cotija cheese
$45
20 g / 0.7 oz
Ice cream
$80
1 scoop
The corn that we use is from San Juan Ixtenco, Tlaxcala. It is produced by the Angoa family, who for over four generations have contributed to the conservation of native heirloom corn varieties.
The beef that we prepare is from Vaca Negra, which produces cattle raised with natural feed, free of anabolic steroid hormones or other growth-stimulating substances. The ranch practices regenerative animal husbandry and ecologically-sound waste management, always with respect for natural resources.
Our seafood comes from Kun Products, a member of the Pesca con Futuro (Fishing with a Future) collaborative, a group of distributors dedicated to sustainable fishery practices.