Owners Jorge Hijar, from Guadalajara, and Miguel Franco, originally from Spain, created this restaurant to embrace the true Colonial Mexican style of cooking. Chef Marisol Lucero, from Wahaca, spent years searching all over the country for authentic Mexican dishes, dating from the 19th century to the early 20th century.
Mesón Del Angel is truly unique because of its dedication to a healthier cooking style. Chef Inivil Arreolea uses organic chicken, salads, and vegetables, as well as fresh local cheeses and stone-ground mole, to create his masterpieces. Many of the restaurant’s signature dishes are prepared using olive oil or cooked in a clay oven to avoid excess grease and fat. Even the mojitos are made fresh tableside by a mixologist with organic mint and purified ice. May 2008 - Lauren Glenn