Alejandro Burgos

Chef Alejandro Burgos defines his cuisine as contemporary and employing new techniques, always respecting local ingredients. His core ethos centers on preserving the original flavors of Oaxaca, a passion he pursues by traveling through the state's diverse regions to investigate unique ingredients, local histories, and traditional procedures. He is an integral part of the International Slow Food Network, striving for the majority of products in his kitchen to adhere to this philosophy, promoting a balanced relationship between gastronomy, biodiversity, and producer communities. His ingredient sourcing is deeply rooted in the Oaxacan landscape, with a particular focus on wild mushrooms from the Sierra Norte, Sierra Sur, Valle de Etla, and especially La Mixteca. He actively engages with local mushroom pickers, visiting their communities to gather fresh, seasonal produce. During peak season, such as autumn for the mushroom festival and throughout July for specific varieties, he buys 10 to 15 kilograms of mushrooms every few days. To ensure year-round availability for dishes like the signature mushroom lasagna, he expertly dehydrates these seasonal treasures, a testament to his foresight and commitment to local ingredients. At Los Danzantes Oaxaca, Burgos's vision culminates in a "gastronomic ritual" that reinterprets traditional Mexican cuisine with a modern sensibility, balancing vanguard techniques with deep respect for heritage. The restaurant has earned a Green Michelin Star and other sustainability accolades, reflecting their commitment to environmental responsibility. This philosophy extends to Huerto Los Danzantes, their organic garden in San Agustín Etla, where fresh, organic ingredients are cultivated using traditional agricultural methods. The restaurant operates with a zero-waste ethic, composting organic remains, harvesting rainwater, donating glass for artisan use, and converting waste oil into renewable fuel, thereby creating a closed loop that connects the farm to the table and beyond. Chef Alejandro Burgos's technical mastery is characterized by a refined, minimalist touch, particularly when handling delicate ingredients like wild mushrooms. He often opts for minimal cooking—such as quick sautéing for just three minutes—to ensure the inherent texture and flavor of the mushroom are fully perceived. This precision is evident in his preparation of Caesar's mushrooms, which he sautés in olive oil and prefers to present with the "egg closed" to preserve its delicate texture, contrasting with traditional methods that often overcook them. His approach to flavor and plating emphasizes natural intensity and visual appeal. For the Cauliflower Coral mushroom, he highlights its attractive shape for decoration and its nutty flavor, intensifying it with simple salt and pepper for an "explosion of flavors." Burgos excels at transforming challenging ingredients; for huitlacoche, he meticulously cooks it with onion, epazote, garlic, and chili for 10-15 minutes, mastering its strong, earthy, and bitter notes through expert seasoning. Beyond mushrooms, his techniques include sous vide cooking for proteins like duck breast, and incorporating fermented elements such as beet sauce, showcasing a blend of traditional Oaxacan flavors with contemporary methods. Among his most legendary signature dishes is the **Mushroom Lasagna** from the Sierra Sur and Norte of Oaxaca, a dish that epitomizes his commitment to preserving seasonal ingredients through dehydration for year-round enjoyment. Other notable creations include **Caesar's mushroom with mushroom mole, kinako cream, and sprouts from the restaurant's garden**, and **Mushroom Tacos** featuring a brunoise of tomato, onion, serrano chile, and a very spicy sauce, showcasing a vibrant contrast of flavors and textures. His seasonal mushroom festival menus have featured innovative dishes such as **Mole de hongos, amanita y porcini** (with chile guajillo, chile ancho, and a browned butter bath), **Pechuga de pato** (sous vide, with mushroom pâté and fermented beet sauce), and a complex **Caldo de hongos con chile costeño** incorporating miltomate criollo, chepiche, and a mushroom stock, demonstrating his authoritative depth in articulating Oaxacan culinary traditions with modern artistry.