photography by desiree espada
This restaurant was among the first to bring us authentic regional Mexican. Cochinita pibil hails from the Yucatan, and the dark, dense, and intense mole negro from Oaxaca leaves a mysterious hint of unsweetened chocolate on the palate. Crepes with cajeta or the improbable chocolate-and-flan chocoflan are dessert staples that take you to Mexico City.