Best Dining Bets in Mexico City

Bring your stretchy pants: Mexico City is one of the world's top foodie destinations. It's hard to go wrong here, so if you see a place that looks promising, head on in for a meal. But we can guarantee you'll leave satisfied at the following eateries:

• Pujol: Pujol is considered one of the finest restaurants on the planet. You'll need to reserve several weeks in advance to try chef Enrique Olvera's high-end, high-creativity take on Mexican food, but boy is it worth it. We're still dreaming of the lobster pibil we had here last.
• Molino el Pujol: The less expensive off-shoot cafe from Olvera serves some of the finest elote (grilled corn-on-the-cob with cheese and spices) in the city. Come here for breakfast, lunch and/or dinner!
• Merotoro: The flavors of Baja California take center stage, and that means barbacoa, slow-braised beef stews that warm you to your very soul; and zippy ceviches. Prices are reasonable but be warned: this place has many fans, so reservations are necessary, usually well in advance of your meal.
• Dulce Patria: This is where you go if you're planning to propose, or are hitting a milestone birthday. The baroque decor—lots of pinks and reds—is just right for a celebration, as is the food, which takes dishes from across Mexico and turns them into works of art for both the eye and the palate. A truly delightful place to dine.
• Maximo Bistrot Local: Don't be fooled by the simple decor: this is as much a temple of gastronomy these days as Pujol. In fact, chef/owner Eduardo Garcia learned his trade as a sous chef at that restaurant. Expect extraordinarily fresh food, reasonable prices and imaginative cooking all served to the coolest crowd in town (and the coolest visitors: New York Times food columnist Mark Bittman was one table over the last time we dined here).
• Quintonil: The winner for most serene dining experience goes to this restaurant, thanks to its airy space and expert waitstaff. As for the food itself: sublime isn't too hyberbolic a word. Crafted from ingredients from a handful small producers around Mexico City, it does wondrous things with shrimp tamales, beef mole and seafood pozole.