F. Bastard

"Michelin: welcoming, light-filled spot. ravioli filled with imported ricotta di bufala, dressed with bottarga di muggine, fragrant lemon rind and crunchy breadcrumbs is simple, but delicious."

"Eater: From the Kimika + Wayla group, a stylish Thai/Chinese restaurant. Regional Thai dishes including moo tod nam pla (fried pork belly glazed in fish sauce) and yum hoi (crispy scallop tempura)."

"Eater: gigantic tacos, quesadillas, sopes, other antojitos… most gloriously the Pueblan cemita, so big your mouth can’t fit it… a wad of fresh papalo leaves you can smell as the ‘wich is handed over"

"Eater. Note that the tripe here is not honeycomb, but made from veal intestines. Both are equally good in a taco. Otherwise, steer in the direction of goat, calf tongue, veal head, or pork skin."

"Eater: most burritos come with mozzarella cheese. Fillings like carne enchilada, cecina, and bistec . On weekends, tamales ($3), barbacoa by the pound, cups of atole, and other specials join the menu."

"Eater: The cemitas are made on bread baked in the restaurant’s own panaderia. This is one of the city’s best and most reasonably priced Mexican restaurants in the city."