Cafe El Tapatio

We’d hit this small spot just for its frothy, boozy margaritas (particularly the tamarind). The key to avoiding hangovers is filling up on the fantastic food, but skip the chips and salsa, and instead start with the coctel de camarón—plump shrimp, avocado and sweet tomato sauce on saltines. We love the plantain-stuffed enchiladas slathered in chocolaty mole, and carnivores will swoon over the revoltijo ajijic, a plank of plantains topped with diced steak, onion, peppers and mushrooms and Chihuahua cheese. The flan or the dulce de leche–stuffed crêpes are fine finishes.