Fodor's Travel

"The food matches the setting. Delight in a foie gras tostado which pays hommage to chef Olivier Le Calvez's French roots."

Fodor's Travel

"Finish the evening on a sugar high with churros rolled in sugar served with a trio of chocolate, strawberry, and dulce de leche dipping sauces."

Fodor's Travel

"The food matches the setting. Delight in the traditional tacos al pastor with shaved pork and pineapple salsa or a foie gras tostado which pays hommage to chef Olivier Le Calvez's French roots."

Helen Suk

"Light and moistened by three types of milk, it was a delectable finish to an overall satisfying meal."

Chris Nuttall-Smith

"For dessert, the crisp-creamy churros and nicely balanced tres leches cake worked well."

Jeremy Egner

"Worthy dining options include El Catrin, a cavernous modern Mexican cantina with excellent ceviche and a two-story fever dream of a mural by the Mexican street artist Oscar Flores."

Grace Yeung

"This was a great fatty and buttery piece of foie gras gently sitting on a thin layer of taco."

Jessica Wan Bielawski

"Another favourite was the Tostada de Higado de Pato. I never would’ve thought of putting foie gras on a tostada and the pairing of it with the sweet mango and onion relish worked so perfectly."

Stella Yu

"Amazing textures here: buttery foie gras, crispy tostada, syrup-y mango glaze, fresh cubed mangos and slightly crunchy relish."

Helen Suk

"For a creative spin on a traditional staple, the tostada de higado de pato is a flat, crisp tortilla topped with foie gras, poblano and red onion relish, and served with a dollop of mango syrup and pieces of mango. This union of contrasting flavours and textures was both intriguing and flavourful."