Festival of the Dead
THE MEXICAN GASTRONOMIC RITUAL
At Los Danzantes, Día de Muertos (Day of the Dead) is not a date, but an ancestral ritual that spans generations. Each year, we light the candles of our ‘ofrenda’ (altar offering) with the conviction that memory must be nourished, and that the aromas of maize, cacao, and mezcal are bridges inviting our ancestors to share the table one last time.
PUMPKIN CREAM SOUP
$160
180 ml / 6 oz | Castilla pumpkin, chochoyotes, blue cheese, and marigold petals. A harmonious blend of tradition and contemporary flair.
LAMB IN HIBISCUS MOLE
$530
200 g / 7 oz | Served with orange sweet potato purée, tender beetroot, chilacayote squash, and tomatillos.
CORN AND ASH
$320
200 g / 7 oz | A dish that celebrates the essence of corn and its deep roots. Confit huitlacoche cob, served with recado negro and fresh chinampa leaves.
PUMPKIN TART
$230
1 pc | A seasonal dessert with soft textures and subtle contrasts. Crisp tart shell filled with candied pumpkin, purple sweet potato purée, and clotted cream ice cream.
COCKTAIL
Marigold Negroni
$220
100 ml / 3.5 oz | Los Danzantes mezcal, herbal gin, marigold liqueur, Aperol, white vermouth, a hint of orange blossom, and orange bitters.