It’s nice to dress up and splurge a bit every now and then. Executive chef Hugo Ortega’s flagship restaurant has become famous for its authentic Mexican cooking over the past two decades. If dining for dinner, start your visit with aguachile de palmito—made with hearts of palm, mushrooms, avocado, red onion, cucumber, lime, cilantro, and serrano—or the ceviche verde, which is made with the catch of the day, avocado, cucumber, jalapeño, olive, cilantro, and lime. For your entree, order the cabrito, roasted goat pulled from the bone in salsa de ajo, with nopales salad, refritos, guacamole, and salsa habanero. Or if you’re in the mood for seafood, opt for the arroz a la tumbada, made with brothy rice, chicken, chorizo, shrimp, calamari, mussels, and clams.