El Arrayán

Owner Carmen Porras takes special pleasure in rescuing old family recipes from obscurity, with an emphasis on fresh local ingredients. Specialties include crispy duck carnitas (deep-fried) with orange sauce, crispy cricket tacos, and cochinita píbil (Yucatan-style, slow-cooked pork). The restaurant, with its open kitchen and impressive Huichol yarn paintings, also serves as a venue for regular cooking classes.