Eduardo De San Angel

Frommer's Review

Gourmet Mexican is not an oxymoron, and for those who don't believe that, take one meal at the sublime Eduardo De San Angel and you'll see how true it is. Chef Eduardo Pria has a masterful way with food, as seen in dishes such as jaibas rellenas (fresh Florida blue crab, plum tomatoes, onions, jalapeños, and Spanish green olives baked in a shell with melted jack cheese au gratin and mole poblano). Fresh flowers and candlelight, not to mention the fact that the restaurant resembles an intimate hacienda, also drive home the fact that this isn't your mom's Old El Paso taco dinner.

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