After nearly a decade, the buzz continues for Doña Tomás, the always-packed Temescal palace of upscale nouvelle Mexican cuisine. Making use of organic, local, and sustainable ingredients when possible and changing the menu seasonally, Dona Savitsky and Thomas Schnetz, frequent travelers to Mexico and the talented duo behind Flora and Tacubaya, nonetheless retain a few favorites. The staples are carnitas, lima de sopa, chili rellenos (a true visual work of art), and interesting varieties of enchiladas. But prunes, chocolate, cinnamon, mango, huitlacoche, achiote seed, squash blossoms, and other tasty additions also make their way into their offerings. This regional food has modern, creative flair, from the chips and Oaxaca pastilla salsa starter through the main dishes and right down to the desserts. Best of all, it can be enjoyed in the lively restaurant, the blood-red bar (home to some of the planet’s strongest margaritas), or outside on a lovely patio. For the DIY set, there’s a handsome restaurant cookbook, Doña Tomás: Discovering Authentic Mexican Cooking with tasty recipes that fans can try at home.