"In the open-air courtyard of the 17th-century Downtown Mexico Hotel sits the charming Azul Historico, potentially the best of Ricardo Muñoz Zurita's Mexico City restaurants. Muñoz is a gastronomic historian who is precise and dogmatic when it comes to time-honored recipes. His spicy and chile-laden mole negro de oaxaca is legendary, and the cochinita pibil is a classic. There are no wild flourishes here, just well-executed, elegant plates. Try the enchiladas in a mild chipotle sauce filled with hibiscus flowers—the same ones used to make the tangy Jamaica drink." - Scarlett Lindeman
