James Beard-nominated chef Iliana De la Vega leads culinary expeditions to Mexico City via her incredible culinary chops. The homemade tortillas use heirloom corn imported from different regions of Mexico, the bread is baked daily, and the vegetables and herbs are selected fresh locally. Start with a selection of weekly ceviche, before getting right into it with duck or sauteed shrimp doused in multilayered mole negro. A street food menu is also available if tacos are calling your name.
How to order: Order takeout via ChowNow.