贝洛加勒比酒店

Vica could stand on its charm alone. Nestled within a 16th-century building in Atlixco, the open-air dining room affords views of the historic property and verdant garden, but this isn't just a pretty place to pull up a chair. Chef Francisco Vigorito prepares a tasting menu that highlights the valley, rotating with the seasons to spotlight the best products. The meal begins with bites such as squash tucked with a poblano chile puree and garnished with cilantro flowers. Grilled cheese topped with guava and tomatillo might be next, followed by rabbit barbacoa with a turmeric and rosemary sauce.