Spending our time untethering the mind, getting the fidgets out, exploring the in-between ideas, and learning kintsugi.

Los Danzantes in Coyoacán

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Los Donzantes came after the visit to Casa Azul. Along with excellent food, this was our first experience with Mezcal. It turns out that Donzantes brand is one of the more popular mezcal brands. Mezcal is a whisky like alcohol made exclusively from agave cacti. It is almost always smoky.  The variety of agave results in other particular flavors.  Smoothness depends on the distillation and maturation process. It is sipped like a good brandy and between sips, you can cleanse your palate with salt – typically you get sliced sweet limes to suck down the salt. Grasshopper salt is traditional but not served as default. I would have to guess that the price of mezcal is proportional to the wildness of the agave variety (hence hard to produce in large batches) and romance around the brand is based on the remoteness of the distillery.

Up until Donzantes, my familiarity with agave was the grand flowering process. Near our old home, our neighbor’s agave, which was nearly as tall as me, bloomed over course of an year. My best guess is that it was Agave Americana variety,  the flowering stalk was as tall as a telephone pole. The plant died after the flowering process (their reproductive fate) and gave birth to a dozen small ones. I have always loved cacti, but after tasting mezcal, I am elevating my love for agave to the same level as my love for elephants. And please don’t head towards extinction, I promise I will drink wild mezcal in moderation.

Los Donzantes happens to be next to the beautiful Fuente de Los Coyotes in Jardin Centenario. So, in addition to their excellent Mezcal, al fresco dining without smoke and gasoline to flavor your meal is actually feasible here.

Fuente de Los Coyotes in Jardin Centenario

Early start to Mezcal, this is one of Donzantes reposado house brand.

Early finish to Mezcal!

Slow cooked rack of ribs with a mole oaxaqueño sauce and served with squash.

Cobia fish with chintextle mole on taco, prepared with aguacatillo, a small black fruit that resembles avacado, and perfectly cooked beans and rice

Sopa Borracha (drunken soup) with meringue from Alvarado mixed with soursop sorbet.

Chocolate coin scented with chile ancho, cinnamon, mixed dried fuits, sea salt and olive oil.

Written by locomotoring

January 2, 2016 at 8:34 pm

Posted in Uncategorized

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