A reservation here is one of the hardest to get, as cookbook author Patricia Quintana has won over the capital with her sophisticated take on pre-Hispanic flavors. Even the likes of Hollywood moguls are seeking out seats at this place. Keep an eye out for the unique fish entrées, such as shark fillet sautéed with chile, onion, garlic, and epazote, then steamed in chicken stock and pulque (a liquor made from a cactuslike plant). Tender lamb gets steamed as well, in maguey and banana leaves, after being quickly fried with chiles.
Reviewed by jendam from Puerto Vallarta on 3/22/07
Needs some atmosphere instead of noisy modern, but great food and service
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