French cuisine is what most folks think of when the phrase "haute cuisine" is bandied about, and this seems to follow. The phrase is in French, after all, duh! For many moons, French, Italian, and even Japanese vittles have lent themselves more to the concept of haute cuisine than, say, Mexican. But gourmet Mexican cuisine has been on the rise for several years now, with its rich, complex sauces, and this nearly French concept of taking the rustic, setting it in a more refined ambiance, and giving it the same care and respect as the most uppity of foodstuffs. The fulfillment of this process can be experienced at Coyoacán, Phoenix's most exciting restaurant since Such Is Life/Asi Es La Vida. Coyoacán's kitchen creates such exquisite delights as nopal Hidalgo, grilled venison, and mole poblano. Entrees are served with a smorgasbord of side dishes, and a half-dozen house-made salsas, all in a breathtakingly beautiful restaurant with murals depicting pre-Columbian marketplaces and ancient Olmec stone heads. Coyoacán out-hautes the haughty Frogs foodwise! Though the folks who run it ain't nearly as stuck-up as they deserve to be.