“Gabriela Cámara’s extraordinary restaurant is always my first stop. It feels like the city’s dining room.” - Alice Waters En savoir plus .
“Their empanadas, made with plantain dough and filled with black beans and cheese, are phenomenal. So are the carnitas and crab with black salsa.” - Ken Oringer En savoir plus .
This is strictly a tortilleria, but you can still try small bites like a blue corn avocado taco, corn water, bean stew, and the best corn on the cob you’ll ever have. En savoir plus .
The most popular tostada combinations are sea urchin ceviche topped with clam, fish pate with scallops, and sea snail ceviche. Note: La Guerrerense is open for lunch only. En savoir plus .
Cacao, banana leaves, plantains, coconuts, and other tropical ingredients from chef Gabriela Ruiz's home state come together harmoniously in her dishes. En savoir plus .