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This linchpin in Rick Bayless’ empire is decidedly unique in its homage to regional Mexican cuisine and displays a cult-like devotion to local product. From the table-shaken margaritas and the molés to the warm, uplifting music, you'll likely feel you're in Mexico. 
The ever-changing menu is cohesive, highlighting everything from the ceviches of Baja to the moles of Oaxaca. Begin with the sopa azteca—a nourishing pasilla chile broth poured atop tortilla strips, avocado, grilled chicken and jack cheese. A version of the classic from Morelia, enchiladas a la plaza are first flash-fried, then folded over seasoned cabbage, potatoes and carrots. Pair this with a side of spinach in green chile and you won’t be unhappy.