"La Palapa opened in 2000 with a resort-hotel vibe and nuanced fare from Mexico City native, Barbara Sibley, and influenced by the cooking of Diana Kennedy. The menu concentrates on regional food, from the cochinita pibil of the Gulf to Oaxaca’s mole negro, West Coast seafood recipes, and Jalisco’s red pozole." - Robert Sietsema
Robert Sietsema/Eater NY