Unless you know someone who attended a Mexican culinary school and graduate with honors, or you've dined in a five-star Mexican restaurant in Kukulkan Boulevard, Cancun, you've most likely never tasted such exquisite Mexican food. Once inside, amid the terra-cotta walls, you're in another world, a world hardly available elsewhere. Eduardo de San Angel is the epitome of upscale, splendorous Mexican cuisine with a pinch of American and European infusions for extra flavor. Thinking way "outside the bun," the chef here, renown Eduardo Pria, offers up exotic fare, including crab cakes with jalapeno sauce, beef tenderloin tips sauteed with Portobello mushrooms and onions with a chipotle chili sauce, and las crepas de cuitlacoche -ancho chili-flavored crepes stuffed with cuitlacoche, a dark-hued corn fungus that tastes like mushrooms, Serrano chilies and onions. Forget about going south of the border, a meal at Eduardo de San Angel is like the culinary version of traveling first class in the Orient Express.