Los Danzantes puts a contemporary spin on traditional Mexican cuisine with dishes such as huitlacoche (trufflelike corn fungus) raviolis in poblana (peppers) sauce, organic chicken in black mole, and hoja santa (Mexican pepperleaf) stuffed with cheese and chipotle chili. You’ll also find top-shelf mezcal from its own famous distillery.
A different vegetarian option is featured each Monday. During the 'Temporada de los Bichos' from early May to early June, dare to sample dishes featuring escamoles (ant larvae), gusanos (agave worms), chicatanas (flying ants) and other bugs.
