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On the DANTE Brasa y Fuego blog we share what we know about live-fire cooking, premium cuts and dining in Polanco. These articles are written from our kitchen, where Chef Dante Ferrero and his team work every day with a charcoal grill and a Mibrasa.
We explain what makes a live-fire steakhouse different, how the Mibrasa transforms the flavor of meat and why live-fire cooking creates more intense flavor, along with the benefits and techniques of charcoal cooking. We also talk about cuts: what Wagyu is, what to look for when eating Wagyu in Mexico City, a guide to premium cuts in Polanco and what makes a premium dinner special.If reading makes you hungry, check out the menu or book your table. And to learn where our beef comes from, visit Our Beef.
