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The team behind these stoves swimmingly brings the vibrant smoke- and spice-focused cuisine of the Yucatán Peninsula to life. Of course, that same region's rich and complex history simply means diners can expect nothing less than seriously intriguing cooking. 
Start off with a mezcal cocktail, customized with tamarind and mole bitters. Mexican wines by the glass are another welcome introduction. From there, spoon up every last drop of the charred habanero salsa that accompanies crisp corn empanadas filled with Oaxacan cheese and epazote. Sikil p’ak—a pumpkin seed dip—is a regional favorite; then turkey smothered in pungent recado rojo makes a heady delight. Cool off over a honey nut cafe, topped with jalapeño-spiked chantilly cream and a single hoja santa leaf.