Chef Fernando Olea's serious Mexican restaurant, set in a small adobe a couple of blocks from the Plaza. The menu is centred on mole — Oaxaca-style, complex, slow-cooked — paired with smaller plates that draw from regional Mexican traditions. The mezcal list is one of the deepest in the Southwest.
Quiet rooms, attentive service. Reservations needed. A welcome alternative to the standard New Mexican smothered-in-chile experience.