Bugs Festival
EL RITUAL GASTRONÓMICO DE MÉXICO
TLACOYOS WITH ANT LARVAE
$250
3 pza | Tlacoyos: griddled cakes of blue corn dough, stuffed with beans and escamoles—ant larvae—cooked in garlic. Accompanied with shield-bug salsa.
CHEESE, WORMS AND GRASSHOPPERS
$620
10.5 oz | Lightly-grilled provolone, tender cactus paddle salad, and toasted agave worms and grasshoppers. Served with a zesty salsa made with chicatana ants.
BANANA POUNDCAKE WITH SHIELD BUGS
$210
1 pza | Banana poundcake flavored with hazelnut butter, and vanilla ice cream with shield bugs.
BLACK AGUACHILE WITH CRAYFISH
$245
6.3 oz | Aguachile: similar to ceviche, prepared with crayfish, cucumber, avocado, radish, cherry tomatoes, citrus juice and toasted tortilla powder.
RICE WITH BUGS
$650
10.5 oz | A traditional offering from our Bug Festival. Wild and arborio rice sauteed with escamoles—ant larvae—grasshoppers and snails. Served with toasted shield bugs and agave worms.
BEBIDAS SUGERIDAS
YOLOXOCOTL COCKTAIL
$220
10 oz | Los Danzantes Joven Espadín mezcal, peach shrub infused with cilantro seeds, Lillet Blanc, and lime juice. Served in a glass rimmed with maguey worm and hibiscus salt, garnished with a garden nasturtium blossom.
COCTEL Meocuil
$190
10 oz | Los Danzantes Joven Espadín Mezcal and Averna Amaro, elevated with passion fruit syrup and a handcrafted citrus oleo infused with chinicuil. Fresh lime juice brings balance and brightness. Finished with a bouquet of fresh mint, a dash of Angostura bitters, and a toasted chinicuil for a distinctly Oaxacan touch.