Mezcalería Santo Gusano Menu

Mezcalería Santo Gusano in Santa Fe brings Oaxaca’s culinary character to the table through traditional recipes with contemporary touches. Chef José Manuel Baños’s concept spans crisp tlayudas, tacos, rich moles, seafood, grilled meats, and fresh salads. More than 600 mezcal labels, suggested dish pairings, and cocktails made with natural juices and infusions make drinks central to the experience.

Standout choices include the loaded Tlayuda Oaxaqueña, enchiladas with mole negro, and plantain-and-quesillo tortitas. Published menu versions place soups around MXN138-142, tlayudas around MXN289-296, and many main courses between MXN220 and MXN439; prices should be confirmed when ordering. Accompaniments such as rice, beans, vegetables, and tortillas add substance and support the menu’s value.

Fresh herbs, regional cheeses, roasted vegetables, and fruit balance smoky chiles and rich sauces. Meat-free-looking choices include artichokes and salads, although stocks and sauces require confirmation for vegetarian diets. Salads and roasted fish offer lighter alternatives; gluten-free preparation and children’s portions are not confirmed. Breakfast service, leisurely lunches, evening mezcal pairings, and sharing dishes suit varied occasions, while a children’s playroom supports family visits.

Menu Highlights

Tlayuda Oaxaqueña: Crisp corn supports beans, chorizo, chapulines, quesillo, and fresh greens. Its contrasting textures make it a distinctive introduction to Oaxaca.

Enchiladas de Mole Negro: Chicken- or pork-filled tortillas meet rich mole, toasted sesame, and roasted plantain, combining savory depth with gentle sweetness.

Tortitas de Plátano Macho y Quesillo: Lightly fried plantain-and-cheese cakes arrive with manchamanteles mole and roasted pineapple, creating an appealing sweet-savory combination.

Alcachofas con Adobo: Charred artichokes, mushrooms, and quesillo meet three-chile adobo for earthy flavor and smoky warmth.

Pescado Blanco en Verdolagas: Roasted white fish with purslane and charred tomatillo sauce offers a bright counterpoint to richer dishes.

Chamorro Adobado: Pork shank baked with banana leaf and three-chile adobo comes with beans, nopales, and tortillas-a substantial centerpiece designed for sharing.