Dante Brasa y Fuego

01What to order

• Aged New York or Rib Eye, 350 g / 12 ozAged 45 days: New York MXN 1,650, Rib Eye MXN 1,750, Filete MXN 1,950. Aged 60 days: New York MXN 1,850, Rib Eye MXN 1,950. The menu says the aging is done at controlled temperature and humidity, for a time the chef sets.
• Rib Eye, USDA Prime, 650 g / 23 oz or 900 g / 32 ozMXN 2,250 and MXN 3,100 on the online menu, consulted on Oct. 29, 2026.
• New York, USDA Prime, 500 g / 18 ozMXN 1,875. The menu places its Prime in the top 1.5% of the USDA selection.
• Wagyu New York, 200 g / 7 ozMXN 2,650. The menu says its Japanese wagyu is graded A5; it does not say, line by line, which wagyu cuts are Japanese.
• Picaña of Mexican wagyu, 400 g / 14 ozMXN 1,450. A wagyu cross with Angus, produced in Mexico; the menu gives no grade for it.
• Barbacoa de res, 220 g / 8 ozMXN 445. Roasted over embers for 12 hours, wrapped in maguey.
• Brisket, 300 g / 11 ozMXN 650. Baked slowly over embers for 14 hours.
• Costilla de DanteMXN 1.75 per gram. The menu calls it a house secret and gives no cooking method.

02The beef

Prime and Choice from the United States, A5 wagyu from Japan, a wagyu cross from Mexico and, says the home page, Argentine and Mexican beef. The "vaca vieja" is older pasture-raised cattle, 450 g / 16 oz, MXN 1,650, aged by the chef; the days are not stated. For the aged cuts the menu names two ages, 45 and 60 days. The chef's own scale: tender at 21 to 30 days, more complex around 45, deepest near 60, and only for the best cuts. Chilango wrote in 2018 that some cuts are dry-aged; today's menu says controlled temperature and humidity, not "dry". The menu also states that the beef is not artificially tenderized or injected, and not seasoned with chemicals such as MSG. The number: 60 days.

03The fire

Charcoal grill plus a Mibrasa asador, says the home page. The chef's page adds a wood-fired oven. In 2018 Chilango reported that about 95% of the menu touches the embers, that cuts are seasoned only with Maldon salt, and that some are smoked at the table. On the current menu, embers also cook the beef marrow, the filet tacos, the sweetbreads and the whole kid goat, roasted and then deboned for the empanada. The chef's line: "When the fire grabs you, it doesn't let go."

04The story

Grupo Animal reviewed Dante on Aug. 7, 2018, as Ferrero's first restaurant in Mexico City; Chilango called it new two weeks later. His own page now says it has run for nearly eight years, so Steakpedia reads the opening as around 2018; no exact date is published. Before Polanco he founded Neuquén in Monterrey, then Alodé; the page says Culinaria Mexicana placed both among Mexico's 250 best. He trained in stages at Pujol, Osteria Francescana and Arzak. His project #LaVacaEsMía, per his page, has cooked more than 93 whole cows over fire for over 24 hours each. In June and July 2022 the house ran a temporary menu at La Cantina Palacio, inside El Palacio de Hierro.

05The practical

Edgar Allan Poe 41, corner of Emilio Castelar, Polanco Chapultepec, Miguel Hidalgo, 11560. Open Tuesday to Saturday from 12:30 to 1:00 a.m., Sunday and Monday from 12:30 to midnight. Phone 55 2120 5007, WhatsApp 55 1506 0295; reservations through the "Reservar" section of the website. Menu prices include IVA. The site shows the OpenTable Diners' Choice 2026 badge. Order the aged cut.

Address

Edgar Allan Poe 41, corner of Emilio Castelar, Polanco, Miguel Hidalgo, Mexico City

Phone

+52 55 2120 5007

Website

dantebrasayfuego.com

Directions

Google Maps ↗

06In Mexico City’s selections