It's well known that Las Ventanas is one of the best hotels in Mexico, and The Restaurant on the property does not disappoint. Chef Fabrice Guisset has unveiled a new Mexican menu that pays homage to the country's culinary traditions. With a focus on local ingredients and traditional recipes, highlights include Ensenada-sourced mussels cooked in dark Negra Modelo beer, chipotle, tomatillo, and acuyo (an herb that tastes like anise); and braised beef ribs in pascalito sauce (mole made from roasted pumpkin seeds and serrano chilies) and epazote (a Mexican herb)—with homemade tortillas. Also recommended are the lamb chops with black bean puree, the grilled octopus, and the suckling pig presented in an updated interpretation of the classic Mayan cochinita pibil. The desserts are as varied as the main courses, so save room for The Restaurant's version of tres leches cake, churros, flan, and an excellent house-made tequila ice cream. There's live music Monday through Saturday and private cooking demonstrations are hosted by Chef Fabrice Guisset in the Rosewood herb garden (by reservation).