Oyamel

If the tin butterflies hanging from the ceiling of this Mexican cocina don’t put you in a good mood, the signature margaritas are sure to. Run by star chef José Andrés (of Jaleo and Minibar), Oyamel is known for its house-made ceviches (tuna and jicama; yellowtail kingfish with avocado and jalapeños) and guacamole that’s prepared tableside with fresh tomatillos. Best of all are the tacos with such sublime fillings as duck confit, pineapple and cilantro or barbequed pork with pickled red onion and Mexican sour orange. The Penn Quarter location makes it a good stop for lunch after hitting the museums.