Los Danzantes

  You will find Restaurant Los Danzantes in old town Coyoacán, in the southwest of Mexico City, right on the tourist walkway of the Plaza Jardín Centernario.
Founded in March 1995, Restaurant Los Danzantes is a study in contrasts: a warm colonial building constructed with volcanic stones and natural nopales surrounding it; a delightful bar carved by Joel Rendón and traditional tones of Mexican music set to a modern rhythm; and, of course, a menu that features regional ingredients shining out in fresh, innovative combinations and fusion cooking.
"Los Danzantes" translates to "the dancers," and everything about this restaurant is fluid, lyrical and magical. It's also barely two years old and very likely the best restaurant in Mexico City. Located on the pretty Plaza de Coyoacan, the restaurant is an indoor-outdoor space, with a number of outdoor tables set among a tree-lined patio in front and leading to the more modern interior. A swanky bar backed with cobalt-blue glass is the focal point of the main dining room, which is dotted with small tables topped with simple, elegant place settings.

 

 Young chef Gabriel O'Farrill is Swiss-trained, but he is clearly celebrating his Mexican heritage with interesting and innovative preparations. Begin with the ensalada de lechugas, manzanas, aguacate y almendras en vinagreta de mostaza y naranja, a confection of baby lettuces, sliced apples and avocados drizzled in a mustard and orange vinaigrette. It's a light and fresh delight. Continue with the fettuccine con salsa de jitomate, ostiones ahumados y chile pasilla, al dente pasta topped with a sauce of smoked oysters, tomato and mild chiles. The flavors work beautifully.
For your entree, choose between the medallones de filete en salsa de chile chipotle, tender medallions of beef in a slightly creamy, not-too-spicy chipotle chile sauce, or the pechuga rellena de queso con salsa de cabuches. The latter dish is a juicy breast of chicken stuffed with cheese and enveloped in a semi-tart "cabuche" sauce, cabuches being the fruit of the viznaga cactus. Finish with the trufa de chocolate, a chocolate truffle pie which will make you want to cry. You can accompany your meal at Los Danzantes with one of over fifty tequila selections on the menu. Chef O'Farrill is clearly the brightest light on the "nouvelle Mexican" culinary scene. Don't miss out. Lunch and dinner.