Only taking you out to one place to eat today because it was one of our favorites on our last trip and remains so. We keep returning, but not for the same dish.
Everything is well executed and beautifully presented, and there are so many things on the menu at Los Danzantes still beckoning us to try. Even something as small as complimentary jamaica (hibiscus) and crumbly cheese tostadas presented to us the other day are perfect. The deep red, richly flavored chilpachole, a soup stocked with crab, fish and vegetables should not be skipped, and chile ancho relleno filled with huitlacoche (large kernels of mushroom-like corn mold) atop a puree of roasted platanos and coconut with goat cheese, chapulines (more in a coming post) and caramelized piloncillo (unrefined sugar) is memorable.
Not surprisingly, we encountered some of the country’s best-known chefs slipping into Los Danzantes during the midst of and celebrating at the end of the recent Festival Gastronomico El Saber del Sabor.
Postcards from Barton Springs 