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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.

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¡Que Fresco!, Tulum

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 guide
Editors' Pick
Aguila y Sol, Mexico City

Of all the city's culinary celebrities, few are more dazzling than Martha Ortiz. Her food sends fireworks around the elegant, minimalist dining room punctuated...more

see the Mexico City guide
Editors' Pick
Aioli, Cancún

Sure, the Méridien's formal Mediterranean restaurant serves sublime oysters and foie gras at dinner. But the real highlight at this multitiered...more

see the Cancún guide
Editors' Pick
Alaia, Mexico City

Fish 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 guide
Editors' Pick
Azafrán, San Miguel de Allende

Owner/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 guide
Editors' Pick
Baikal, Acapulco

Though 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 room...more

Editors' Pick
Biko, Mexico City

This 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 guide
Editors' Pick
Boca Bento, Puerto Vallarta

This 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

Editors' Pick
Breakfast Cafés, San Miguel de Allende

In-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 guide
Editors' Pick
Bugambilia, San Miguel de Allende

A 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 guide
Editors' Pick
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Information may have changed since date of publication. Please confirm details with individual establishments before planning your trip.
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