At Merotoro ($$$), our food critics consistently recommend: Costilla de Cordero, Ostiones en su Concha. Costilla de Cordero scores 94.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Baja lamb ribs, wood-fired, with Oaxacan pasilla and mint. Wine-country cooking in Roma Norte.
"The Baja lamb quality is the argument. Tellez sources from a single rancher in Valle de Guadalupe. You can taste the difference."
Baja oysters with cucumber mignonette and chile de agua. Wood-fired and raw side by side.
"Wood-fired and raw in the same service — the textural contrast makes the case for both preparations."
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