[2] It offers à la carte options that include esquites with shrimp, huitlacoche soup, duck magret with roselle mole, blue corn tlayudas, and mamey panna cotta.

The menu includes hoja santa with goat cheese and tomatillo sauce, as well as mole, salsa borracha with pork ribs, guava cheesecake, and mezcal.

[4] The restaurant's name, which translates as 'the dancers', is an analogy for how flavors are like a dance that combines past, present, and future while continually returning to its roots.

[8] Around 1997, Gustavo opened a distillery in Santiago Matatlán, Oaxaca, which is managed by his twin brother, Jaime Muñoz.

[12] Michelin inspectors also visited the Mexico City branch, but it did not receive stars, adding that it "shines a spotlight on contemporary Mexican cuisine".

[13] In his review for Time Out, Guillermo Di Bella rated the Mexico City restaurant three out of five stars, criticized it for not having undergone a major makeover since the 1990s.