Many U.S. diners first cut their teeth on serious Mexican fare at Rick Bayless' informal sibling to his more upscale Topolobampo. You can start your meal with selections from a raw bar featuring sustainable seafood, like oysters on the half shell served with various homemade Mexican salsas, or assorted ceviches of salmon, shrimp and tuna. There are also sopas, tamales and enchiladas, and mains that might include grilled shrimp in an atole of corn and poblano pepper or duck breast in red-peanut mole. Since the place is ridiculously popular, we recommend going for lunch if possible, as reviewers reported "waits for a table that can be up to two hours long."