Named for the dancing figures carved in stone at the nearby ruins of Monte Albán, this restaurant fuses the new and the old with dishes such as hierba santa asada, a local leaf stuffed with goat cheese and Oaxacan cheese; and ravioli with huitlacoche (corn fungus) in one sauce of squash flower and another of green chili and cream. The three-story earth-color walls, consisting of triangular columns of rough stone, are reflected in a pool that takes up about
half the open-air space. The service is perfectly attentive. Expect to dine exclusively in the company of other tourists.