Fodor's Expert Review El Bajío

Vivacious Carmen "Titita" Ramírez—a culinary expert who has been featured in various U.S. food magazines—has turned El Bajío into a true icon of traditional Mexican cuisine, with 11 locations throughout the city (the Polanco branch is likely to be most accessible to visitors). The labor-intensive 30-ingredient mole de Xico is a favorite; also excellent are empanadas de plátano rellenas de frijol (plantain turnovers filled with beans) and the tortas de huauzontles, fritters of a Mexican green (ask for the campechanas, or with both tomato and pasilla chili sauces). There's even a low-calorie—but still traditional—menu section. The decor and clientele combine Mexico old and new; business meetings happen alongside boisterous family outings.