Daniel Ovadia's restaurant in San Angel hasbeen a destination in Mexico City for a very long time and it is easy to seewhy. Taking classic Mexican food and giving it some edge, Ovadia has managed tocreate an interesting range of flavours. And though they have a tasting menu,which is definitely worth trying, stick to the main courses because they aremore satisfying. Highly recommended are the tuetano al horno (oven cooked bone marrow) and tacos de canasta, which in addition to being unseen in any restaurant but are aclassic on the streets of Mexico, having been somewhat "gentrified" withoutsacrificing flavour.