The beloved, long-established Los Almendros is the place in Mexico City to go for Yucatecan food. How does it differ from the food of the Distrito Federal? Yucatacen cuisine plays up tart and fruity flavors, and uses ingredients like pumpkin seed powder, red onion, sour orange, sweet pepper, lime, and achiote , a marinating paste. Start with the lime soup, a light, almost transparent broth with a hint of lime and plenty of flavor. The frijol con puerco (diced pork with black beans) should come next—delicious pieces of succulent pork that the waiter deftly takes apart at the table just before ladling black beans in to your dish. Another good option is the poc-chuc , a pork skirt steak grilled and cooked with onions, tomatoes, and peppers. If you go for breakfast or brunch, try the motuleños eggs (a dish that three Mexican states—Yucatan, Campeche, and Tabasco—claim as their own): fried eggs are served in a red bean sauce with fried plantains and served in a tortilla with beans. Tip: Portions at Los Almendros are huge, so ask the waiter to put all dishes in the center of the table for everyone to sample. The Polanco location is one of four in Mexico (the original is in Merida and there's another in Cancun; there's a second location in Mexico City at Insurgentes Sur 1759, 55/5661-2105). If you go on a Sunday, make sure to reserve in advance as the restaurant is always bustling with families.