Snapshots of Claudette Zepeda-Wilkins’ travels across Mexico line the walls of this spot, offering a peek into the people and places that inspire this talented chef’s contemporary cuisine. A dinner in her capable hands might unveil Michoacán carnitas, elegantly paired with avocado mousse and nopales salad; or mahi mahi birria and barbacoa lamb shank.
If you're here for their popular brunch, don’t miss out on the chilaquiles divorciados. It's a two-flavor combination of delicious chilaquiles with sunny-side up eggs, pickled onions and cotija cheese—and you’ll want to add those tender beef cheeks. Regardless of when you go, don’t forget to get a side of the house salsa, a creative blend of macadamia nuts with olive oil and chile de árbol.- MICHELIN guide inspectors