Located just a stone’s throw from the National Museum of Mexican Art, this south-of-the-border charmer boasts a colorful dining room peppered with artwork, thumping cumbia music, and a chill vibe that makes you want to linger forever. The deliciously authentic food just brings it all home. Chef Alfonso Sotelo worked for Rick Bayless and his accomplished resume comes to life in this kitchen.
Warm tortillas crafted from heirloom Oaxacan masa are folded around the likes of goat adobo barbacoa, savory carnitas, and mole enchiladas. But save room for pozole pipian verde, a white bowl of the classic green-tinted elixir with hominy and shredded pork. Garnished with cabbage, jalapeño, and lime, the soup arrives with tortilla chips for a successful partnership.- MICHELIN guide inspectors