“Gabriela Cámara’s extraordinary restaurant is always my first stop. It feels like the city’s dining room.” - Alice Waters Leggi tutto.
“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 Leggi tutto.
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. Leggi tutto.
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. Leggi tutto.
Cacao, banana leaves, plantains, coconuts, and other tropical ingredients from chef Gabriela Ruiz's home state come together harmoniously in her dishes. Leggi tutto.