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A favorite of Mexican-cookbook writer Rick Bayless, El Bajío has been one of the city’s top choices for authentic local cuisine since the early 1970s. The room is decorated in festive red and green and festooned with papel picado (tissue paper with cutout patterns) to evoke the Veracruz of chef-owner Carmen “Titita” Ramírez Degollado; the menu spans the entire country. Specialties include mole de olla—a spicy pork and vegetable soup that’s a meal in itself—and carnitas (pork braised in spices and milk, then fried).

We Loved

Fried, bean-stuffed empanadas made with plantain dough; crabmeat tacos.

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