Tulum

There’s no need to venture all the way to Oaxaca for the perfect mole, as Chef Claudia Perez Rivas cooks up an excellent version of the dish at her Tulum-based restaurant, Cetli. — Afar Magazine

Long lines are a common sight outside this busy marisquería serving the freshest possible seafood prepared by the best cooks in town. — Frommer's

New York chefs cooking New York food for New York prices—in a wood-fired jungle lot, open to the night sky—that's Hartwood. — Fodor's

The menu is simple: pick from al pastor, beef, or chicken, in either a taco or torta. The al pastor here is famous—it roasts on a spit all day and has a great char. — Travel + Leisure

This no-frills taco spot in downtown looks nondescript, but has a very good reason for its word-of-mouth reputation: its slow-roasted cochinita pibil. — Travel + Leisure