25 Best Restaurants in Mexico 2016 (Slideshow)

One of the many restaurants linked to Mexico City’s Pujol (more on that later… multiple times), by way of chef Eduardo García, who worked both there and at Le Bernardin in New York before establishing Máximo Bistrot. Serving a fusion of Mexican and French cuisines (with a bit of Italian as well), García offers guests dishes like mussels in butter sauce, porcini mushroom soup, sliced duck breast with sheep milk risotto, roast beetroot with goat cheese and fig pâté salad, organic pork ribeye, or confit suckling pig, all in a charming and upscale-yet-casual setting. In a commitment to local production, everything from the food to the furniture to the dinnerware is fair trade, sustainable, and local.