Izote

Izote Review

Reservations here are much sought after, as cookbook author Patricia Quintana has won over celebrities and the rest of the capital with her sophisticated take on pre-Hispanic flavors. Keep an eye out for the unique fish entrées, such as shark fillet sautéed with chili, onion, garlic, and epazote, then steamed in chicken stock and pulque (an Aztec-era liquor made from the maguey cactus). Tender lamb gets steamed as well, in maguey and banana leaves, after being quickly fried with chilies. Unique, delicious red mole (served with anything from shrimp to lamb shank) is consistently popular, as are the elegant tacos and tamales.