At this Polanco hotspot, chef Jorge Vallejo’s delicate dishes look like floral arrangements. Fried huauzontle is served with cheese from Chiapas; chilacayote squash is drizzled with mole.
Chef Enrique Olvera heads the city's most innovative Mexican restaurant, using market ingredients and newfangled techniques. Try the tacos filled with baby lamb, avocado-pea purée, and hoja santa.
