Animalón
Valle de Guadalupe, Mexico
⭐1 Star
The Experience
From Michelin Guide
Many restaurants claim to be transporting, but how many deliver on the promise? Animalón certainly does. In season, this spot shines with an al fresco dining space under a centuries-old oak tree (during colder months, they move to a pop-up space). It's the very definition of tranquility, yet with owner Javier Plascencia at the helm, it's equally thrilling.The contemporary Mexican cuisine pulls influences from all over the country. The kitchen's vision is apparent in dishes like beer-braised barbacoa wrapped in a banana leaf, steamed and smoked in a pig's bladder, then served tableside for a dramatic presentation. Meanwhile, a tableside pour of tomato broth infused with chocolate clams is equal parts sweet, savory, and gently spicy.
Unique Things
From Visitor Experiences
Dramatic tableside presentation of beer-braised barbacoa: The barbacoa is wrapped in a banana leaf, steamed and smoked inside a pig's bladder, then served tableside, creating a theatrical and unconventional dining experience.
Dining under a 200-year-old oak tree: Animalón offers an enchanting al fresco setting beneath an ancient oak tree, described as nature's cathedral, which adds a magical and unique atmosphere to the meal.
Tableside pour of tomato broth infused with chocolate clams: This dish combines sweet, savory, and gently spicy flavors in an unusual broth poured tableside, showcasing inventive and regionally inspired contemporary Mexican cuisine.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Animalón in Valle de Guadalupe, led by Chef Javier Plascencia, include:
Local seafood: The restaurant emphasizes sustainable, locally sourced seafood from Baja's waters, showcased in dishes like the Kampachi Ceviche and Callo Margarita (scallops with hazelnut and tamarind butter). These ingredients highlight the freshness and bounty of the region's marine life.
Hazelnut and tamarind butter: Used innovatively in the Callo Margarita dish, this combination adds a unique balance of nutty richness and tangy sweetness, grounding the scallops in the local terroir.
Spinach: Incorporated in the Callo Margarita to add an earthy note, connecting the dish to the land and complementing the seafood's flavors.
Seasonal local produce: The menu changes seasonally to reflect the freshest and best local ingredients, respecting the Baja lifestyle and honoring neighboring producers. This approach ensures that each dish is deeply connected to the region's agricultural bounty.
These ingredients are significant as they embody Animalón's philosophy of elevating traditional Mexican flavors with innovative techniques while maintaining a strong connection to the local environment and sustainability.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- 6 Course: USD $122 / MEX $2,500 pesos
- 9 Course: USD $178 / MEX $3,650 pesos
Pairing Options
- 6 Course Pairing: USD $42 / MEX $850 pesos
- 9 Course Pairing: USD $58 / MEX $1,200 pesos
Cocktails
- Cocktails: USD $14 / MEX $280 pesos