"Zocalito’s Michael Beary served as Aspen’s ambassador to Oaxacan cuisine for years, not only as a chef but also as an importer of its native chiles. His relocation to the CBD hasn’t changed his focus: The menu abounds in the pasillas, chilhuacles, chilcosles, and more that he uses in everything from spice rubs to the moles for which Oaxaca is famous. For sheer complexity of flavor, Beary’s sliced skirt steak in dark, chocolatey mole negro is an absolute must, as are the remarkably complex pasillas rellenas." - Ruth Tobias