La Palapa's Mexico City style and regional cooking covers a nice range of specialities, from exotic cactus salad to Veracruz-style shrimp, from potato taquitos to Oaxaca-style duck with molé. Particularly enjoyable are the fish dishes, the crepas de huitlacoche, the pork tenderloin in sauce of green pumpkin seeds and tomatillos, and the barbecued lamb shank with chile ancho. The dining room is pleasant and bar drinks well-priced.