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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.
In Mexico, it's the women who cook, and it's women who consequently get famous for food. Patricia Quintana, after countless cookbooks and TV appearances, is...more
see the Mexico City guide
This secluded spot is well worth the eerie drive down rutted dirt roads and secret paths. Hechizo, which means bewitchment, is run by chef Stefan Schober and...more
see the Riviera Maya guideCarnivores seeking hunky steaks and courtly service feel right at home amid Harry's expense-account ambience, dry-aged USDA prime beef, and...more
see the Cancún guideCruise-ship captains and officers hide out at the tree-shaded courtyard tables at this unassuming pizza parlor. Cozumeleños often run into friends at...more
see the Cozumel guideChef/owner Jacques Chretien has opened (and closed) other locations around Los Cabos, including a much-loved candlelight, crystal, and linen restaurant in the...more
see the Baja California guideFor a memorable meal in the Zona Rosa, think small. Bypass all the tourist traps along streets like Londrés and Genova in favor of this tiny restaurant...more
see the Mexico City guideSuccess has been kind to Flora's, a busy farm just north of San José that supplies local chefs with organic fruits and veggies. The Field Kitchen, once a...more
see the Baja California guideFormerly a vegetarian restaurant, El Tomato has switched dramatically to Argentine-Italian fusion cuisine, meaning quality grilled beef is the new highlight...more
see the San Miguel de Allende guideSpice up the chips-and-guac routine with a trip to El Tábano, a welcome addition to the comida-starved southern end of Tulum's hotel zone. Homemade bread...more
see the Riviera Maya guideFrom hearty bacon and eggs with bracing coffee at noon to Caesar salads, grilled sea bass, and potent Margaritas at night, this quirky café serves a...more
see the San Miguel de Allende guide
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