"Chilangos has been around for more than 20 years. Small and intent on staying that way, it’s the kind of restaurant where the owners always greet you at the door. If the weather’s nice, sit at a patio table and order a margarita and vinegary verduras en escabeche to start. Then go all-in with the cochinita pibil roasted in banana leaves, which impart a lightly sweet and grassy note, or a gooey quesadilla with hibiscus flowers. Then, sink back in your chair and lazily spoon some flan into your mouth between tiny sips of fernet—we call that bliss." - grace kelly