Mexico City

There is nothing like lunch at Contramar: And by lunch, we mean comida, an extended main meal which begins roughly around 3pm and continues through the afternoon and into the early evening. — goop

From a Pujol alum, Quintonil serves a lengthy tasting menu showcasing ingredients indigenous to Mexico. — Condé Nast Traveler

A favored hangout for Mexican politicians and TV actors---as well as big families---El Cardenal serves well prepared renditions of time-honored Mexican dishes. — Gayot

If there's one place that best represents Mexico City's exciting new culinary scene, it's Maximo Bistrot. — Lonely Planet

Located on a particularly tree-lined section of Amsterdam Avenue in chic Condesa, MeroToro wears the surf-and-turf tag well. — Condé Nast Traveler

Dark mahogany furniture, crisp white table linens, exquisite blue-and-white Talavera place settings, and impeccable service strike a note of restrained opulence. — Fodor's

Plan to drink plenty of wine and eat pasta, and be sure to try their incredible bread. — The Infatuation

Slow-cooked over aged oak wood in an underground pit, the Hidalgo-style barbacoa at this family-run eatery is off-the-charts delectable. — Lonely Planet

While most places only offer the stuffed pepper classic in September here, you’ll find it on the menu year-round. — Time Out

Hipster nightlife, minus the pretension. — Bon Appétit

Danubio has been a Mexico City tradition since 1936, and it remains an excellent choice for dining in the Historic Center. — Frommer's

Long a standard for ex-pat Spaniards, Covadonga has become trendy among hipsters who frequent the place on the weekends, as well as for large group dinners on occasional weeknights. — Frommer's

Tourists frequent Café de Tacuba not only for the food and pastries, but also for the art that lines the walls. — Travel + Leisure

Tucked inside Polanco’s lovely Las Alcobas boutique hotel, chef Martha Ortiz’s restaurant puts a creative twist on classic family recipes –think duck in black mole and multi-color quesadillas. — Travel + Leisure

If you want a true "authentic" Mexican meal -- one worthy of the gods -- it ought to be accompanied with chapulines (dried grasshoppers) and mezcal (fermented agave drink). — Frommer's

The Mole Negro, heavily condimented Chipotle salsa, and Oaxacan tortilla soup are just a few of the highlights that also happen to be among the most affordable when it comes to serious gourmet eats. — goop

Vegetarian fillings are their specialty, and might include Swiss chard, roast poblano chili, or cilantro fritters in green salsa, to which you can add guacamole, beans, rice, and cheese. — Fodor's

There is always a seasonal menu highlighting cuisine from an underappreciated state of Mexico, with recipes by some of that state's star chefs, as well as Muñoz. — Fodor's