The Del Angel Inn has a rooftop outdoor area with colorful city views, strolling guitarists/singers, a life-size Day of the Dead skeleton, and great food and libations. The onion soup (yes, I said onion soup) was perfect with onions al dente in an onion base with tasty (not stringy, messy, stick to your spoon and mouth) cheese. Thin/pounded pork cutlets with pepper sauce, rice and vegetables were cooked to perfection, and the unbreaded cutlets juicy and delicious. Celito Lindo (corny, I know) playing in the background made this place a special one; the creamy vanilla ice cream ended a perfect meal.

Celso Munoz No. 4.2 Piso
Taxco, Gro – Morelos
01(762)622-5525

The first visit for lunch was during a gathering of state and local politicians, and our group of 14 was seated at an elegant long table with the standard leather/cushioned seats popular everywhere. The Chiles Rellenos specialty had a meat and fruit filling with walnut cream sauce and pomegranates. Mexican red wine was excellent (wines throughout the trip were all good, though in one case had to settle for a Spanish Rioja – for some reason many restaurants carry Spanish but not Mexican wine).

A private dinner with Ofrendas opened for our viewing before the Day of the Dead celebrations made this a special place. Dinner was Tacos Sorgi with cheese, avocado, crunchy peppers and pork skins garnish – but take your image of yankee tacos out of mind – just not the same. Dessert, as usual, was excellent (flans galore in all restaurants – each prepared with loving care).

Morrow 15, centro Cuernavaca
Morelos, Mexico
(777)3125021

Chef Lorenzo Patron Anselmo has trained in the states and is familiar with Chicago, though he mentioned Emeril and not Rick Bayless as his respected chef. Lorenzo is creating excellent food which would stand up to all of the great Mexican spots in Chicago (Frontera, Rique’s, Wholly Frijoles, Adobo and Ole’ Ole’ – latter yet to be reviewed).

The stereotypical impression I had of Mexican cuisine before this visit (prompted by the yankee version of Mexican food) was put to rest on the very first day of our 2-week adventure in Mexico.

Hidalgo No. 6 Col. Centro

Cuernavaca, Morelos, Mexico

(01777)312-27-49

www.casahidalgo.com

Service is extremely friendly, even to strangers.

500 South Guadalupe
Santa Fe, New Mexico 87501
(505) 983-5721

And why not try some guacamole? The quest for the best continues. Theirs stands up to Rick Bayless’ stuff at Frontera and the Mambo Grill’s stuff as well (both in Chicago) – and even to the good deal Chipotle chain stuff. But the atmosphere is what this place is all about; friendly and cheerful beyond compare.

My chicken enchiladas with mole were the best I’ve ever had – the mole sauce delicate and not overpowering – and the tortilla wrapping was so well prepared that it melted in your mouth. Choosing all refried beans and no rice may not always be a good idea, but the beans were tasty and fatty and worth the calories – my attempt to reduce some carbs.

Wines by the glass are underwhelming, so stick with a beer or margarita.

This place is also a bakery, and open 24 hours! Housed in the historic market square, with La Margarita restaurant next door, I suggest this place though it is not located on the touristry San Antonio Riverwalk – let’s support the one of a kind places (though this place really doesn’t need any more press).

$

218 Produce Row – at Commerce and San Saba
(210) 225-1262

www.mitierracafe.com

445 North Clark Street
(312) 661-1434

view their web site