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From the From the May 2008 Food & Wine Go List
One of the city's most respected restaurants, Águila y Sol closed early last year, then reopened in a light-drenched rotunda. Chef Martha Ortiz still brilliantly combines Mexican and international flavors—for instance, mixing the flower buds of an indigenous green called <em>huauzontle</em> with goat cheese and serving it with <em>pasilla</em> chile sauce in a Parmesan crust.
We loved: Chopped duck with mole sauce, fried plantains and lentils.
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