Maiz 64

For some of the best Mexican cooking in DC, book a table with chef Alam Méndez Florián for a $55 three-course menu through January 23. Top picks include colorful ceviche and tacos, like the oyster mushroom pastor, accompanied with pineapple and celery purees, guacachile sauce, and a tomatillo and carrot salad. Or try the grilled sweet potato salad with feta, pistachios, orange, and house-made sesame dressing. For dessert it’s a toss up between the buñelo (a Mexican fried cookie) or the meringue with apples and apple cider sorbet.