"In the hands of Chef Rick Bayless—a lifelong scholar of Mexican cuisine—tradition and modernity comfortably co-exist. To that end, we enjoyed a single plump sea scallop plated alongside a lobe of warm uni, which in turn was set atop a shimmering sea urchin-infused spicy yellow mole made with guajillo chilies, tomato, tomatillo, and hoja santa. It was a classic and yet wonderfully contemporary course." - MICHELIN Inspectors
