After several years at Topolobampo, the husband-wife duo behind this gem have taken their knowledge and skills to craft this consistently delicious and inventive cuisine. And, the chefs' deep understanding of Mexican ingredients has allowed them to create elegant and well-priced compositions. Chunks of slowly braised pork carnitas are hearty, tender, and brought to an entirely new level with squash that pops with bright flavor-all balanced with a bracing tomatillo broth. For dessert, indulge in excellent Mexican sugar pie topped with whipped cream and pecan toffee that is out of this world. The space is comfortable and roomy so that the steady stream of thirty-somethings never make it feel crowded. Curved booths and romantic lighting lend a soft feel.
MICHELIN guide inspectors
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