OUR BLOG:
Notes from the coals

Steak searing directly over open flames on the grill at DANTE Brasa y Fuego

What Makes a Live-Fire Steakhouse Different?

Raw tomahawk steak with rich marbling, held next to a butcher's cleaver before going on the grill

What Is Wagyu and Why Is It One of the Most Premium Cuts in the World?

DANTE Brasa y Fuego's illuminated façade at night, surrounded by greenery in Polanco, Mexico City

A premium dining experience in Polanco: what makes a premium dinner special

Mibrasa charcoal grill with open flames and glowing coals in the kitchen at DANTE Brasa y Fuego

Asador Mibrasa: How It Transforms the Flavor of the Meat

Premium steak cuts prepared over live fire at DANTE Brasa y Fuego, a steakhouse in Polanco, Mexico City.

The Steakhouse Experience in Polanco: A Guide to Premium Cuts and Fire-Grilled Dining

Charcoal Cooking and Live Fire at DANTE Brasa y Fuego

What Are the Benefits and Techniques of Charcoal Cooking?

Wood-fire seared premium steak with a caramelized crust, French fries, and fresh salad at DANTE Brasa y Fuego, a premium steakhouse in Polanco.

What Makes DANTE a Different Kind of Premium Steakhouse in CDMX

Fire-grilled steak served at DANTE Brasa y Fuego, a premium steakhouse in Polanco

Why DANTE Redefines the Premium Steakhouse Experience in Polanco

Grilled cauliflower in DANTE Brase y Fuego

Why Live-Fire Cooking Creates More Intense Flavor

Japanese wagyu cut with rich marbling on a wooden board, with butcher knives and a wooden Ikki Japanese BBQ branded box in the background.

Where to Eat Wagyu in CDMX: What to Look for in a Premium Experience