
3

"At the brand-new dessert and pastry bar Libre I like that pastry chef Gabriella Gonzalez Martinez balances nostalgia and bold flavors—on weekends they serve apple cakes with mole ice cream and corn husk meringue with sweet corn mousse until midnight, and for those who prefer something more familiar there’s Felices Los Dos (vanilla cake with mango coconut ice cream and passionfruit chamoy); the bar also offers mezcal milk punches and pandan horchata mocktails as pairings." - Brooke Jackson-Glidden