In the ground floor of the Centro Histórico Sheraton across Juárez from the elegant Alameda, this upscale venue concentrates on food over atmosphere (you could be in any luxury hotel in any city), and how. Representing a wide array of local Mexican cuisines, the chef nevertheless winds up concentrating on Oaxacan, the most elaborate. Their moles—colorado, rojo, and almendrado(almond)—are famous all over the city.
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