The México Lindo story began when Antonio and Leonor met in New York in the summer of 1959. Later after travelling to Mexico they decided to bring authentic Mexican cuisine to New York City and the restaurant was opened in 1972. Today their daughter Claudia Bonilla looks after this popular restaurant and the mix of old school traditions and contemporary twists continue to delight.

Start by ordering sautéed chilli poblano and onion tamale topped with mole poblano and Mexican-style corn on the cob accompanied by mayonnaise, queso blanco, chilli piquin and cilantro. Next try the string beans, red onion, grape tomatoes and roasted walnuts salad and gaspacho with avocado and cucumber garnish. For main course consider whole red snapper, flour-coated, seasoned and fried, topped with garlic mojo and grilled skewered steak with peppers, onion, chorizo, tomatillo salsa and salsa roja.