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Mexico restaurants
Cast aside your preconceptions when approaching Mexico's restaurant scene: It's far more exciting than your average taqueria. Chefs in Mexico City, Puerto Vallarta, and Acapulco blend international, regional, and pre-Hispanic ingredients and techniques, creating an ever-evolving nouvelle Mexican cuisine. Check out Izote and Aguila y Sol in Mexico City and chef Thierry Blouet's Café des Artistes in Puerto Vallarta for innovative fare, and look for cafés around any city's main plaza or historic center for authentic Mexican regional dishes.
Indeed, there is no such thing as "Mexican food," given the variety of regional differences: In the Yucatán, seafood is baked in banana leaves; in Zihuatanejo, it's wrapped in corn tortillas to make fish tacos. In Acapulco, chefs use a sweetish cocktail sauce in their ceviches instead of the simple lime and cilantro marinade used elsewhere. Look for posole (a hominy stew) on the Pacific Coast and cochinita pibil (marinated pork) on the Caribbean. Be sure to sample at least one dish prepared with traditional mole, a concoction containing Mexican chocolate, cinnamon bark, nuts, seeds, several types of chiles, and often raisins. Most restaurants in tourist areas use purified water for food preparation. If you're wary, stick with fully cooked dishes.
Worship the sunset with a frosty margarita while nibbling on feather-light chips with lime-infused salsa. Segue to shrimp rubbed with achiote (a pungent...more
see the Riviera Maya guideChef José Mejia has given the Méridien's formal Mediterranean restaurant some nouvelle Mexican flair, adding dishes like sea bass ceviche marinated in...more
see the Cancún guideFish is an afterthought at many restaurants in Mexico City—not a surprise, as the capital city is hundreds of miles from either ocean. Chef José...more
see the Mexico City guideOwner/chef/designer Luis Maubecín's dining room is a modernist, white-on-white space where food is taken very seriously. There can be a wait, but...more
see the San Miguel de Allende guideThough it's been around a few years, the cliff-top Baikal has a continually hip vibe as well as a consistently excellent menu. Just getting to the dining...more
see the Acapulco + Zihuatanejo guideThis place is above the competition—literally. To reach it, you take a private elevator from the row of high-end restaurants that cuts through the mostly...more
see the Mexico City guideThis exuberant Latin-Asian restaurant (can we just call it "Lasian"?) feels a little like Buddha Bar set under a palapa. Owners Stewart and Monika Haverlack...more
see the Puerto Vallarta guideIn-the-know expats congregate for morning meals at Café de la Parroquia (11 Jesús; 52-415-152-3161) and El Correo (23 Correo; 52-415-152-4951). The...more
see the San Miguel de Allende guideA bit pricey for a traditional Mexican restaurant, Bugambilia still manages to pack in diners with regional classics like sopa azteca (spicy tomato soup with...more
see the San Miguel de Allende guideThe wacky experimentation at Chef Charlie Trotter's Los Cabos venture has mellowed recently. The Mediterranean-Mexican menu is still inventive but now focuses...more
see the Baja California guide
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