Go to star chef Rick Bayless’s flagship to savor scrumptious regional dishes and stellar margaritas. Ceviches are a must, and so are the fresh corn tamales and anything with mole, such as woodland mushrooms and huitlacoche enchiladas. Reservations remain tough to snag, pacing can falter, and the din approaches fiesta level.
Dishes We Liked
Frontera-style tacos arabes ($11), wood-grilled dayboat catch (perhaps black grouper) in squash blossom cream with an enchilada of roasted poblano tortilla and queso añejo mashed potatoes ($24), knob onions with lime and coarse salt ($3), chocolate pecan pie with Kahlúa whipped cream ($9)