Less mamacita and more Mother Earth, Gracias Madre is definitely not just another laid-back Mexican cantina. This is thanks largely due to its strict sourcing standards (tortillas are made from scratch with heirloom corn) and wholesome plant-based food. Large portions showcase plenty of local produce, but that nacho cheese drizzled all over your butternut squash- and caramelized onion-filled tortilla is crafted from—nuts, of course. These colorful, vegan items explode with flavor, as seen in the enchiladas con mole packed with potato, zucchini and peas, then topped with tomatillo salsa, crema and avocado. The surprises keep coming throughout the meal. Take note of the flan, which created sans eggs still manages to have that trademark wobble.
- MICHELIN guide inspectors