Dos Santos' al pastor tacos are a classic preparation — pork marinates in achiote before being stacked on a rotating spit and shaved thin. Each taco is topped with fresh pineapple and cilantro. The execution is consistent with what you'd find in Mexico City.
Tips from diners
Order tacos al pastor as a starter while waiting for main courses. The 2-3 pieces per person keep conversation flowing without feeling heavy.
Pair the al pastor tacos with a mezcal negroni from the bar. The smoky mezcal complements the pork's achiote marinade.
A vegetarian gem, the squash blossom quesadillas highlight a ingredient that's prized in Mexican cooking. Delicate blossoms pair with melted cheese and a hint of epazote's peppery flavor. The tortillas are griddled until the edges crisp.
Tips from diners
The squash blossom quesadillas are more herbaceous than cheesy. If you prefer richness, ask to add extra cheese or pair with a crema sauce.
Aguachile is a coastal Mexican preparation that Dos Santos executes with precision. Thin slices of sushi-grade tuna are cured in a spicy, herbaceous verde sauce made from jalapeños, cilantro, and lime. Cucumber adds refreshment. It's bright, clean, and a conversation-starter for first-timers.
Tips from diners
If you've never had aguachile, try it. It looks intimidating (raw fish) but tastes like a bright punch. The spice builds in layers.
The ceviche at Dos Santos arrives in a chilled bowl — fresh shrimp marinated in citrus until opaque, with red onion adding crunch and cilantro bringing herbaceous brightness. The heat builds subtly from jalapeño. Reviewers note this is a standout starter that showcases ingredient quality.
Tips from diners
Arrive early (6 pm) if you want the ceviche — popular nights they can run out by 9 pm. Call ahead during dinner hours to confirm availability.
Dos Santos takes margaritas seriously — they're made with tequila chosen specifically for balance and quality. The house version uses silver tequila and fresh lime juice, no sour mix. The agave sweetness sits subtly in the background. It's the drink to order while live mariachis perform.
Tips from diners
Request the bartender's favorite tequila for your margarita — they rotate premium bottles and will customize based on your preference.
Dos Santos Cantina opened on Carrera 33 in Provenza as a shrine to Mexican culture and nightlife. The owners, known for their club ventures, created a restaurant-meets-balance-floor concept where live mariachis perform nightly. The menu balances traditional recipes with modern presentation — ceviches, aguachiles, tacos al pastor — while the bar stocks premium tequilas and mezcals. It's both a dinner destination and a late-night gathering spot.
Dos Santos fills after 9 pm on weekends. Reservations are strongly recommended for groups of 4+. Call the main number or book via OpenTable.
Live mariachis perform nightly starting around 8-9 pm. The music fills the whole restaurant, making it louder but livelier. Come early if you prefer quieter conversation.
Dos Santos is expensive (100,000 COP per person for dinner with drinks), but the atmosphere and food justify it. Book for Friday or Saturday nights to get the full experience.
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