Menu
THE MEXICAN GASTRONOMIC RITUAL
FIRST COURSES
Hoja Santa
$250
120 g / 4.2 oz | An Icon of our menu. A leaf of hoja santa, the mildly anise flavored Mexican pepper plant, stuffed with melted Oaxacan and goat cheeses, with a sauce of ground tomatillos and meco chili.
DANZANTES TIRADITO
$370
120 g / 4.2 oz | Highest-quality beef filet from Rancho Vacanegra, 4 hours cured in fleur de sel, covered with powdered black-mole and smoked over a mesquite-wood fire. Presented finely sliced, and served with anise-scented hoja santa oil, avocado, soy reduction and agave nectar.
GUACAMOLE WITH CHAPULINES
$250
170 g / 5.9 oz | Fresh guacamole with sautéed chapulines (toasted grasshoppers), and aged organic cheese.
HUITLACOCHE FONDUE
$290
250 g / 8.8 oz | House-baked rye bread accompanying a fondue of Edam, Manchego and cream cheeses with huitlacoche—corn smut.
ROASTED BEET
$235
200 g / 7.05 oz | Oven-roasted, coated with an almond, potato and sesame crust, served over wheat tabouleh with lightly pickled cucumbers.
SOUPS
TORTILLA SOUP
$160
200 ml / 6.7 oz | A tomato broth infused with pasilla chili, served with strips of toasted white and blue corn tortillas.
BEAN BROTH
$150
200 ml / 6.7 oz | Creamy bean broth perfumed with epazote herb and spicy serrano chili. Accompanied with dried beef filet and a lightly-pickled cauliflower and cactus paddle salad.
MILPA SOUP
$150
200 ml / 6.7 oz | Tender corn broth, with pumpkin, corn and perfumed with epazote herbs.
SALADS
APPLE SALAD
$245
150 g / 5.3 oz | A mix of lettuces grown in our ancestral floating gardens, red apple, avocado and toasted almonds, accompanied by an orange and whole-grain mustard dressing.
ANCESTRAL FLOATING-GARDEN SALAD
$250
150 g / 5.3 oz | A mix of charcoal-fire seared carrots, eggplant and summer squash, accompanied with lettuce and arugula dressed with olive oil, freshly-ground black pepper and fleur de sel.
ANCESTRAL FLOATING-GARDEN SALAD With grilled chicken breast
$320
140 g / 4.9 oz | A mix of charcoal-fire seared carrots, eggplant and summer squash, accompanied with lettuce and arugula dressed with olive oil, freshly-ground black pepper and fleur de sel. With grilled chicken breast.
CORN SPECIALTIES
Corn carries an ancestral memory, providing us with high-quality nutrients.
PORK LEG TACOS
$375
120 g / 4.2 oz | Tender pork, marinated prior to roasting for 12 hours in agave nectar, orange and spices. Served in handmade heirloom corn tortillas.
BEEF MARROW SOPES
$365
2 pcs | Thick, grilled corn-masa cakes, topped with beef marrow from Rancho Vacanegra, served with cactus-paddle salad, onion, tomatillo, refried beans, and creamy avocado.
OYSTER MUSHROOMS TLAYUDA
$310
190 g / 6.7 oz | A oaxacan tlayuda with braised oyster mushrooms with green salsa,
goated cheese and manchego cheese.
CORN SMUT TOSTADA
$260
180 g / 6.3 oz | Accompanied with huitlacoche (corn fungus) steeped in olive oil and spices, served on a bed of fire-seared avocado guacamole.
DANZANTES TOSTADA
$250
150 g / 5.3 oz | Tlayuda (lightly toasted corn tortilla) brought in from Oaxaca, spread with asiento de cazuela (browned, rendered pork fat). Covered with goat and manchego cheeses, accompanied with sautéed cherry tomatoes, chapulines (toasted grasshoppers) and citrusy pápalo herb.
CAULIFLOWER TACOS
$210
4 pcs | Chopped cauliflower cooked in a piquant sauce of dried chili, olive oil and spices.
DEL MAR
SEAFOOD SOUP
$250
200 ml / 6.7 oz | With calamari, shrimp, fish, white clams and tender crabmeat. A recipe in the style of Tlacotalpan, Veracruz, perfumed with epazote herb and smoky chipotle chili.
GREEN CEVICHE
$270
130 g / 4.5 oz | Salt-cured wahoo fillets, marinated in orange, lime and oregano, and mixed with a dressing of fresh green herbs, olives, and serrano chili— crowned with avocado and sprouts grown in our ancestral floating gardens.
COCONUT SHRIMP
$430
5 pcs | Fresh extra-jumbo shrimp, crisp-fried but tender inside, covered in coconut. Accompanied with a fermented peach sweet-and-sour sauce.
SEARED OCTOPUS
$450
180 g / 6.3 oz | Octopus marinated in paprika and seared on the grill, served over puréed vegetables of the day, accompanied with a salad from our chinampa and organic garden.
FISH, HONEY AND MUSTARD
$440
170 g / 5.9 oz | Sustainably-farmed fish from Baja California, grilled then finished in the oven with organic live-oak honey and mustard seeds. Accompanied with a salad of organic produce from our ancestral floating gardens.
MINILLA TACOS
$320
3 pcs | Three golden-fried tacos filled with spiced, boneless chopped fish, served over a peanut-based sauce, and accompanied with lightly-pickled cabbage.
MAIN DISHES
DUCK ENCHILADAS
$450
170 g / 5.9 oz | Three handmade heirloom-corn tortillas, served with Oaxacan black mole and Michoacán green mole, stuffed with confitted duck, and crowned with añejo cheese and raw onion.
BEEF FILET IN CHICHILO CHILI
$495
160 g / 5.6 oz | Low-roasted filet of Black Angus Rancho Vacanegra on a tortilla, leaf of hoja santa, vegetables, topped with the phoenix of the moles made from ashes and finished with pickled onions and chinampa sprouts, sauced with Oaxacan chili-ash mole.
TURKEY WITH BLACK MOLE
$425
170 g / 5.9 oz | Slow-roasted tender shredded breast meat, confitted in heirloom pork lard, bathed in Oaxacan black mole. Accompanied with rice and plantains.
VENISON SALAD
$330
160 g / 5.6 oz | A typical recipe from Mexico’s southeastern region. Slow-roasted venison, shredded and seasoned with a kombucha and Yucatecan oregano vinaigrette, and served in a salad of watermelon radish, heirloom ‘kidney’ tomatoes, lettuce and avocado.
T-BONE STEAK
$1,380
600 g / 21.1 oz | Charcoal-grilled Black Angus from Rancho Vacanegra, served with a salad and mashed potatoes. Accompanied with a seared sweet-pepper dressing.
DESSERTS
CHOCOLATE CASCADE
$230
120 g / 4.2 oz | Danzantes unique interpretation of chocolate lava cake, served with a red fruit sauce and gorgonzola cheese ice cream.
APPLE TART
$210
130 g / 4.5 oz | Puff pastry stuffed with cinnamon-spiced slices of fresh apple, accompanied with vanilla ice cream and crème anglaise.
QUINCE PASTE EMPANADA
$215
1 pcs | Our classic puff pastry, filled with cream cheese and quince paste on vanilla cream.
POPCORN SEMIFRÍO
$205
120 g / 4.2 oz |With honey and lemon reduction, accompanied by almond powder and cocoa caramel.