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IN HERE WE COOK FROM THE HEART
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GUACAMOLE WITH GRASSHOPPERS
$220
170 g / 6 oz | Freshly prepared from perfectly ripe avocados, accompanied with chapulines —toasted grasshoppers— collected in Oaxaca and seasoned with anise-scented hoja santa herb and smoky pasilla mixe chili.
GRILLED CORN MASA CAKES TOPPED WITH SLOW-COOKED PORK
$210
3 pcs | A traditional dish from Yucatán, prepared with free-range pork marinated with achiote-seed paste and cooked over a low flame, piled onto thick cakes of native-corn masa. Accompanied with lightly-pickled red onion, avocado and creamy habanero chili sauce.
GRILLED CORN MASA CAKES TOPPED WITH OCTOPUS SAUSAGE
$270
3 pcs | Our unique preparation of sausage made with octopus, served over heirloom-corn masa cakes tinted with squid ink. Served with refried beans and sugared-fried plantains.
STUFFED PLANTAIN DUMPLINGS
$190
3 pcs | Baked plantain dumplings stuffed with brie cheese, served over Oaxacan black mole and garnished with powdered tortilla, crème fraiche and añejo cheese.
MIXE CHILIES
$280
2 pcs | Smoky pasilla chilies coated in egg-batter and stuffed with three meats: turkey, pork and beef. Fried, baked au gratin with añejo cheese, then bathed in a light tomato broth and sprinkled with bits of unrefined chocolate.
MINILLA EMPANADAS
$210
3 pcs | Golden-fried tortillas made with native-corn, stuffed with Oaxacan-style minilla—spiced chopped fish filet. Accompanied with lightly-pickled sweet-and-sour cabbage and creamed avocado.
STARTERS
‘DRY’ NOODLES
$150
150 g / 5.3 oz | Pan-seared, with a light touch of chipotle chili, Oaxaca pork sausage, bacon, crème fraiche and añejo cheese.
TORTILLA SOUP
$150
180 ml / 6.3 oz | Traditional tomato broth from the State of Tlaxcala, accompanied with fried julienned tortillas, fresco cheese, fried pork rinds, crème fraiche, pasilla chili and avocado.
CHICKEN BROTH
$170
180 ml / 6.3 oz | Rich organic chicken broth with tender fresh corn kernels, native cilantro, white noodles, wild greens and panela cheese.
CHINAMPA SALAD
$185
150 g / 5.3 oz | A variety of organic greens from our chinampas—ancestral floating gardens—accompanied with baked and pan-fried vegetables, dressed with olive oil and house-made kombucha.
CHINAMPA SALAD WITH GRILLED CHICKEN
$230
280 g / 9.8 oz | A variety of organic greens from our chinampas—ancestral floating gardens—accompanied with baked and pan-fried vegetables, dressed with olive oil and house-made kombucha, with grilled organic chicken breast
NOPAL CACTUS SALAD
$205
150 g / 5.3 oz | Tender nopal cactus paddles cured in fleur de sel and mixed with pico de gallo—chopped fresh onions, tomatoes and chili. Accompanied with a light pesto made of mint, pecans and avocado.
TLAYUDAS
Traditional lightly-toasted corn tortillas from the State of Oaxaca.
THE CLASSIC
$290
200 g / 7 oz | Stuffed with your choice of thinly-sliced grilled beef, chorizo sausage or a combination of the two; shredded cabbage, Oaxacan string cheese, black bean paste, and savory asiento—rendered lard.
SKIRT STEAK
$490
250 g / 8.8 oz | Stuffed with grilled skirt steak marinated in a tangy guajillo chili sauce, cauliflower purée, native cilantro, tomato, Manchego cheese, avocado and savory asiento—rendered lard.
OYSTER MUSHROOMS WITH CHIPOTLE
$290
300 g / 10.5 oz | Stuffed with oyster mushrooms marinated in a smoky chipotle chili sauce, organic greens, black bean paste, Oaxaca cheese and vegan asiento—made with ground seeds and olive oil.
Vegan option available without cheese.
MAIN DISHES
MARLIN TACOS
$340
3 pcs | Crunchy fried tacos, stuffed with savory stewed and shredded dried marlin with manchego cheese. Accompanied with a salad from our ancestral floating gardens – chinampas- and a zesty macha sauce made with dried chilies.
VERACRUZ-STYLE BEEF TONGUE
$420
200 g / 7 oz | Tender beef tongue slowly cooked in a tomato sauce rich with olives, capers and spices. Accompanied with rice and plantain slices.
ACAPULCO-STYLE OCTOPUS
$430
180 g / 6.3 oz | Marinated in the traditional style with garlic, onion and chilies, then fire-seared and finished on the griddle. Served with a garnish of plantain slices, refried beans and a salad of jicama with pineapple.
TIKIN XIC FISH
$420
180 g / 6.3 oz | Sea bass marinated in Yucatán-style citrus and achiote paste, pan-seared and finished in the oven. Served on a taco with beans, plantain and cheese. Accompanied with Yucatecan xnipec—chopped fresh vegetables, similar to pico de gallo—and fire-seared avocado.
TAMARIND SHRIMP
$490
180 g / 6.3 oz | Extra-jumbo shrimp simmered in a sweet-and-sour sauce of tamarind, smoky chipotle meco chili and mezcal. Accompanied with rice and sugared-fried plantain slices.
GRILLED SKIRT STEAK
$490
250 g / 8.8 oz | Grilled Black Angus skirt steak from Rancho Vaca Negra. Accompanied with mashed native maya potatoes and pan-fried vegetables from our chinampas -ancestral floating gardens-.
ENCHILADAS WITH THREE MOLES
$315
220 g / 7.7 oz | TNative-corn tortillas, stuffed with organic chicken and bathed in three Danzantes moles: Oaxacan black, home-style green and a red pepián made with a base of squash seeds. Served with Mexican crème fraiche, cotija cheese and red onion.
CHILI STUFFED WITH FRESH CORN
$250
180 g / 6.3 oz | A poblano chili, stuffed with summer squash, tender fresh corn kernels and fresh zesty epazote herb. Served over a sauce of black beans and olive oil.
CHICKEN SOUS VIDE
$330
170 g / 6 oz | Organic breast of chicken, cooked sous vide and finished on the griddle. Accompanied with lightly-pickled vegetables, chinampas salad and mashed potatoes.
MOLES
Traditional masa-thickened sauces considered a part of world-heritage cuisine due to their complexity and ancestrality.
BLACK MOLE
$430
180 ml / 6.3 oz | A house special inspired by the traditional Oaxacan black mole, with a semi-sweet, chocolaty flavor. Accompanied with red rice and slices of fried plantain.
TELOLOAPAN MOLE
$430
180 ml / 6.3 oz | Traditional mole from the State of Guerrero, smooth and thick, flavored with fruit, pecans and dried chilies. Accompanied with red rice.
RED PIPIÁN
$430
180 ml / 6.3 oz | A house recipe prepared with squash seeds, smoky pasilla chili, tomatoes and spices. Served with red rice.
GREEN MOLE
$430
180 ml / 6.3 oz | A recipe inspired by home-cooking in Guerrero, full of fresh herbal flavors, this mole is made with sesame seeds, peanuts, squash seeds, green chilies and aromatic spices. Accompanied with home-style black beans.
To accompany your choice of mole:
- Pork ribs, 180 g / 6.3 oz (Suggested for any of our moles)
- Chicken breast, leg or thigh, 160 g / 5.6 oz (Suggested for black mole)
- Roasted cauliflower, 150 g / 5.3 oz (Suggested for any of our moles)
DESSERTS
CARAMEL INDULGENCE
$230
120 g / 4.2 oz | Soft caramel cake, served with a ginger and honey reduction, accompanied with lime ice.
CHOCOLATE DELIGHT
$205
140 g / 4.9 oz | Semi-dense cake, filled with toasted hazelnuts and a sprinkling of sea salt. Served with cotija-cheese ice cream and red berries.
CORN CAKE
$210
140 g / 4.9 oz | A tender cake served with vanilla cream, fermented red berries, house-made granola and marzipan ice cream.
CARAMEL FLAN
$200
150 g / 5.2 oz | A traditional flan accompanied with chocolate and cardamom-flavored caramel, fermented red berries and artisanal rompope—a type of aromatic eggnog with roots in Mexico’s colonial past.