(From January 2012)
Time has proven the wisdom of burnishing standards to shine anew here. A beef tenderloin is dressed with queso fresco and dabbed with a butter sauce redolent of guajillo chile. The lowly burrito embraces tender duck, while a simple citrus salad is bedded with earthy manchego and toasted pumpkin seeds. Our favorite remains the quick-fried tongue enrobed in mashed aguacate, pickled onions, and a luxurious árbol chile salsa. There’s an inventive hand at work in the kitchen of this fine hotel dining room. Bar.