Frank Cook
El Mesón
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A tiny, off-the-beaten-path dining room where the plating is art and the shrimp is the best many people have had. Bring your own bottle.
El Mesón is a special little place, and the people who find it tend to wish they had found it sooner. It is small, it sits away from the main streets and the kitchen cares visibly about every plate: the coconut shrimp, the garlic shrimp, a filet that melts, a flank steak, and a cold green pasta side that deserves a better name. Presentation matches flavor step for step.
There is no liquor license, so it is bring-your-own, which regulars treat as part of the charm. Reservations are strongly recommended; there are not many tables.
Local tips
Call ahead for a table and bring your own wine or beer. Worth every peso.
What to order
The coconut shrimp, the garlic shrimp, the filet, and the green pasta on the side.