For seriously inspired Mexican eats—think avocado frito with mango and coconut, plus wild boar chilaquiles—bypass downtown and land at Bell’s Corazon y Miel, brought to you by Eduardo Ruiz, formerly of Animal. The bar program is just as interesting as the food menu, from the Borra-Chata (horchata spiked with rum) to the Salsa Verde, made with jalapeño-infused tequila, tomatillo, and more.

Photo of pan con chompipe (turkey leg sandwich) from Corazon y Miel / Facebook

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