Cantina del Bosque has a traditional cantina setup—white tablecloths on some tables, a well-stocked bar, mariachis making the rounds—that may feel more kitschy than somewhere that’s a real hot spot. But you can’t judge Cantina del Bosque by its 1937 cover. The service is cordial, attentive, and never pushy. Unlike most cantinas, del Bosque includes a detailed wine list in addition to mezcal, beer, and bourbon options. 

But the real winner is the seafood on the menu. The sea salt-baked fish is deboned tableside, which is pretty fun to watch happen, especially when dining with a group for dinner. Giant shrimp, shells still on, grilled in a rich mix of butter and garlic is another must-try. And make sure to save room for the traditional chocolate mousse for dessert.