Restaurants in Mexico
Corazón de Tierra serves deliciously complex dishes such as black cod in onion embers with onion-verbena purée.
At Javier Plascencia’s alfresco Finca Altozano, the focus is on impeccably grilled meats and seafood.
The restaurant's open-air dining room is enhanced by the glimmer of fireflies (cocay in Mayan). The menu blends Mediterranean, Caribbean, and Mexican flavors to create dishes like pork loin with apple brandy sauce and chile poblano.
Jair Téllez’s rustic farmstead is the valley’s answer to Napa’s French Laundry. Savor buttery diver scallops, seared bluefin tuna, and local roast lamb.
Famous for its carnitas (slow-roasted pork), this casual, open-air taquería is part of a small national chain established in Michoacán in 1899.
Up-and-coming chef John Gray and his Mexican mother-in-law opened this 36-seat waterside restaurant. Locals gather for Sunday dinners of fresh fish, ribs, and vegetables, grilled on the barbecue.
The restaurant, owned by the Mendoza sisters, serves a delicious guisado de pollo.