Águila y Sol

One of the city's most respected restaurants, Águila y Sol closed early last year, then reopened in a light-drenched rotunda. Chef Martha Ortiz still brilliantly combines Mexican and international flavors—for instance, mixing the flower buds of an indigenous green called huauzontle with goat cheese and serving it with pasilla chile sauce in a Parmesan crust.

We loved: Chopped duck with mole sauce, fried plantains and lentils.