Since 1969 this local chain has served very traditional Mexican cuisine. Dishes often incorporate pre-Hispanic ingredients such as maguey worms, escamoles (ant eggs) and huitlacoche (corn fungus), all cooked with gusto. Chiles en nogada is a seasonal flavorful main course made by stuffing green chiles with a shredded meat and fruit mixture, topped with a walnut-based sauce and pomegranate seeds. The colors of this dish resemble the Mexican flag. Try one of the many "aguas" such as zapote. While dinner is served here, keep in mind the last seating is at 5:30 p.m.
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