"Criollo’s dinner tasting menu and taco bar, featuring a modern approach to seasonal, high-quality ingredients, draw most of the attention, but the move is to come here and feast at breakfast or brunch. You can sit on the patio—with its large picnic-style tables and chickens roaming freely—and take in the big-portioned à la carte meal that’s more focused on Oaxacan classics and spotlight-stealing baked goods. Your breakfast-and-brunch-of-champions can start with chocolate de agua or a café de olla, accompanied by a fluffy concha that’s particularly irresistible. For your main course, go chilaquiles with tasajo, available with red or green sauce, or enmoladas de coloradito starring one of their many moles made with chile pasilla and chile ancho. Well-balanced drinks, like the hangover remedy michelada or carajillo, are a bonus to the experience." - Mariana Camacho
