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