El Presidio occupies a colonial mansion right on the Plazuela Machado — interior courtyard, exposed brick, an open kitchen at the back. The chef Diego Becerra cooks an interpretive Mexican menu that pulls from Sinaloa but leans on the wider country: pulpo en su tinta, suckling pig al pastor, a respectable mole. The cocktail bar takes mezcal and sotol seriously, which is unusual on the Pacific coast.
This is the dinner-with-a-view option in the old town. Ask for a table on the upper terrace overlooking the plaza. Reservations are needed at weekends.