Eating in Mexico City has never been more fascinating, from high-brow to low-brow. For example, you can have excellent street tacos for lunch and then go to Pujol for a focused omakase dinner (the spot has graced many a best restaurant list).
Dining in Mexico City continues getting better and better from regionalized Chinese in a palace in Condesa to omida corrida laced with spices from India and a pasta temple from a Massimo Bottura disciple, and our ranking of the city’s greatest restaurants covers the gamut.
Best Restaurants in Mexico City
Picking the Best Restaurants in Mexico City is like picking chocolates for a kid, but we’ve selected 30 of our favorites Restaurants.
Enrique Olvera, the chef behind New York’s Cosme and Atla, provides a multi-course tasting menu in the formal dining room and a “taco omakase” evening at the low-slung bar with a selection of tacos, antojitos, and botanas at his highly regarded Pujol.
The good news is that regardless of the option you choose, you’ll almost certainly get to have Olvera’s legendary mole Madre dish. However, because this is one of the country’s most well-known restaurants, you should make a reservation before arranging your vacation arrangements.
Some people are in favor of Pujol, while others are in favor of Quintonil. Here, the chef offers a 10-course tasting menu that includes indigenous Mexican ingredients such as corn, beans, squash, chilies, and mushrooms and symbolizes a new trend in Mexican cuisine.
There are a few meat options, and if you don’t want to commit the time and money to the tasting menu, you may buy à la carte. Burnt corn ice cream, for example, is a standout dessert.
This well-known bakery, run by chef Elena Reygadas, owns Café NIN, Lardo, and Rosetta, has two locations. It specializes in Mediterranean cuisine with an Italian influence.
The European-style bakery cafés are the nicest group, ideal for a cup of coffee and a sweet pastry or a sandwich and a beverage. The guava and ricotta Danish, as well as the sweet concha, are must-orders.
Máximo Bistrot is a farm-to-table restaurant that is still in its infancy in Mexico City. Garca gets his produce from the nearby Xochimilco chinampas and the surrounding Estado. The menu is updated regularly to reflect the seasons and the availability of fresh local ingredients.
Simple bistro fare includes crisp-skinned fish with clams, peas, and wild spinach, as well as velvety chicken liver smeared on bread with sweet cherries. The majority of the dishes are adorned with purees, creamy spreads, and sweet sauces.
Except for the shrimp po’boy, it isn’t easy to see why La Docena calls itself a New Orleans-inspired oyster bar. Whatever the case may be, the seafood is fresh, and there’s plenty of cured ham to go around. Raw clams, aguachiles, octopus tostadas, and house-made aioli are among the best in town, and the French fries are among the best in town.
A molten chocolate cake with banana and ice cream is the sole dessert on the menu. It’s perfect for larger groups heading out for a night out on a late Sunday afternoon when you want to sit outside.
Nico’s is an unpretentious serious eatery. Chef Gerardo Vazquez Lugo founded the Slow Food movement in Mexico, so that should give you a sense of what to anticipate. Some dishes, like sopa seca de natas (a sort of crêpe and tomato cream cake), can be traced back to France’s 19th-century influence on Mexico. In contrast, others are based on regional traditions unknown in metropolitan Mexico City.
Order a combination of both, but make sure to try one of the many mole varieties and the warm tortillas with in-house virtualized corn.
Sella, despite its name, is an old-world cantina with a distinct Spanish taste, as are most traditional Mexican cantinas. The Jamon Serrano, pimenton-braised octopus, and chorizo a la Sidra are all delicious.
The Chamorro, however, is the meal that everyone orders: a whole hog shank roasted in its fat until it slips from the bone, served with warm tortillas, cilantro, onion, and salsa.
The barbacoa is great here. Sheep and goats are transported from Hidalgo, rubbed with salt, wrapped in maguey leaves, buried underground with embers, and slowly roasted overnight.
You order by weight, and half a kilo is a good place to start for two to four people. Wrap the beef in warm tortillas with salsa, white onion, cilantro, and avocado, and eat until you can no longer eat.
Appetizers like consommé, toasted panela cheese, and pork-and-cheese-crusted tortillas are all wonderful, and if you’re feeling adventurous, there are a range of bug dishes to try.
Lorea, a new restaurant featuring the talents of Mexico City native Oswaldo Oliva, who spent the previous decade cooking in Spain, is marked by a discreet plaque outside an inconspicuous Roma townhouse.
The two-story flat has been transformed into a dark and sophisticated culinary temple with an open kitchen, plenty of space between tables, and natural wood details. Bring a shawl because the dining room can get chilly.
Loup Bar, created by Gaetan Rousset and Joaqun Cardoso, is part of a new wave of food-focused wine restaurants.
Rousset is a wine importer specializing in young and rustic wines from France and Spain (mostly natural or biodynamic).
On the other hand, Cardoso is a rising star whose sumptuous cuisine, such as lamb with polenta, recalls his time spent working in Michelin-starred European restaurants.
Los Cocuyos specializes in slow-cooked beef that has been marinated in fat until it slips from the bone and is ready to be folded into tacos.
The brisket is excellent, and the campechano, a chopped-up mix of beef, longaniza, and a little bit of everything else, is a must-try. The tripe will convert any offal skeptic.
Each taco is created with two great tortillas topped with onions and cilantro and smothered in cooking lard.
Masala & Maz, a comida corrida in San Miguel de Chapultepec, reimagines the omnipresent three-course, prix fixe dinners sans pretense.
The menu changes frequently, but the format does not. Esquites, typical Mexican corn kernels boiled with cream, curry spices, and coconut milk, could be served first, followed by a sharp purslane salad and lamb chorizo in almond sauce. Although the menu is limited, it is a nice addition to the local dining scene in both format and flavor.
Mog Sumiya specializes in Japanese yakiniku, consisting of meats and vegetables cooked on individual barbeque grills while seated on the floor.
The menu is simple, featuring kimchi, pickles, yukke (raw minced beef with chile paste and a raw egg yolk on top), and a few rice dishes.
The grill is, of course, the major attraction; choose from the tongue, galbi, sweetbreads, tripe, pork cheeks, and chicken on a tray of three varieties of beef.
Wrap your burnt morsels in the lettuce side. It can be difficult to locate flavors other than Mexican in Mexico City. Still, eateries like these, which cater to the city’s diverse immigrant communities, are a fantastic place to start.
Mog Sumiya serves Japanese yakiniku, which consists of meats and vegetables cooked on individual barbeque grills while sitting on the floor.
The menu is straightforward, including kimchi, pickles, yukke (raw minced beef with chile paste and a raw egg yolk on top), and a couple of rice dishes.
Of course, the grill is the main attraction; choose from the tongue, galbi, sweetbreads, tripe, pork cheeks, and chicken on a tray of three beef variants.
Wrap your charred hunks of meat in lettuce leaves. In Mexico City, finding flavors other than Mexican might be challenging. Nonetheless, restaurants like these, which cater to the city’s various immigrant communities, are a great place to start.
This is as near to eating breakfast in a traditional Mexican home as you’ll get. Every day, there are five guisados, traditional stews cooked in ceramic cauldrons over charcoal.
Order a couple of those and huevos with frijoles, which are scrambled eggs with refried black beans cooked in pork grease.
Breakfast here served with hot tortillas, and the smokey house salsa might be the greatest thing you eat in Mexico City for a week.
The dining area at Contramar is packed with the La Condesa neighborhood’s artsy upper crust, hangers-on watching the action, businesspeople on lengthy lunches, and a few visitors.
You’ll understand why lunch is the most important—and longest—meal of the day when you visit Mexico City: By 2 p.m. on Fridays, the brandy and rosé are flowing, and a casual dinner has morphed into multiple rounds of food and drink, sidewalk smoke breaks, and an overall celebration to kick off the weekend.
Tourists from nearby hotels, rich Mexican families, and first-date couples flock here for inventive agave drinks and classic cuisine with a modern and seasonal twist.
Chefs Marcos Fulcheri and Carlo Meléndez prefer seasonal fare and have a knack for preparing unusual insects. Wagyu beef and fig tacos and carnitas cooked with soft rabbit, a soup with foraged greens, and wagyu beef and fig tacos are all on the six-course taco tasting menu.
When you eat here, it’s like stepping back in time to 1950s Mexico. The menu includes hearts of palm salad, beef broth soup (the specialty), braised tongue, salt-baked fish, and surf-and-turf ceviche with shrimp and raw beef.
Simple mixers like vodka and soda, rum and Coke, and domestic beer are available, as well as tequila, brandy, and digestivos. Since 1904, it has catered to a conservative clientele of multi-generational families, business people, and middle-aged couples.
El Turix is famed for its buried and gently smoked cochinita pibil, achiote, and citrus-rubbed pork. The beef is served with a pickled red onion on top of panuchos (lightly baked tortillas filled with black beans), tacos, or tortas.
Because the scarlet-colored achiote seed gives everything a striking orange tinge, avoid staining your clothes while eating. This is a good place to eat a quick lunch in Polanco.
Rokai offers excellent nigiri, maki, and sashimi, the majority of which are made from fish obtained in Mexican waters. Everything is really clean and fresh, and the costs are very affordable, particularly for tourists.
The omakase is the way to go, as it includes soup and tempura courses and a choice of sushi and sashimi. Because the small space isn’t suited for huge gatherings, it’s best to come here alone or with only one other person.
MeroToro, a surf-and-turf restaurant on a particularly tree-lined stretch of Amsterdam Avenue in affluent Condesa, lives up to its name. Appetizers made with extremely fresh Baja California seafood are particularly delicious and set the tone for the rest of the meal.
The larger plates, such as the pork torchon with lentils and a poached egg or the braised beef tongue with beans and scorched salsa, are both delicious and filling. Get anything that has to do with the university.
Sartoria provides immaculately prepared handcrafted kinds of pasta and deceptively simple Italian fare. It’s great at sourcing and uses only the best ingredients, as seen by an austere but exquisite platter of 18-month-old parmigiano-reggiano sprinkled with syrupy balsamic vinegar.
Chef Marco Carboni incorporates a few Mexican elements into the menu, such as hoja santa in a soufflé and a bright cucumber ceviche. However, the food still feels like it might have come from a Modense grandmother’s kitchen.
Pasillo de Humo is located on the second level of the Mercado Parian, a multi-cuisine food hall in Condesa’s core. The phrase comes from a tunnel in Oaxaca’s markets where dried beef tasajo is hung and smoked.
There are plantain croquettes soaked in red mole, typical crispy flatbread tlayudas with stringy Oaxacan cheese and grilled pig, and pan de yema to accompany the hot chocolate.
It’s all about well-executed crowdpleasers at Lalo. Traditional brunch dishes like French toast with whipped cream and fruit and Mexican specialties like chilaquiles en salsa verde and chorizo with eggs are available.
If you’ve ever wanted to try escamoles (ant larvae), here is the place to go. They’re approachable and nearly unnoticeable when sautéed in butter, integrated into scrambled eggs, and served in a taco with avocado slices.
There are just three types of meat on the menu: al pastor, bistec, and chicharron. Everything is available on corn or wheat tortillas with cheese on top.
The salsas are tangy, peppery, and extremely hot. There are also a few specialty foods, such as gringas, similar to quesadillas, and piratas. Order the fried doughnut dessert with dulce de leche, crushed nuts, and banana ice cream if the pork skins weren’t enough.
El Vilsito, one of Mexico City’s dozens of taquerias, is one of the best al pastor. Machetes carve the strongly spiced pork from a vertical spit and fold it into tacos with a sliver of pineapple, chopped onion, and cilantro.
If you want cheese, get a gringa, a flour tortilla sandwiched between the al pastor and cheese. On the counter, salsa is stored in massive molcajetes. Start with two al pastor tacos and build from there.
La Polar has been honing their birria recipe for more than 80 years, consisting of a consommé with delicate goat shreds, clove-spiked red salsa, and chopped white onion.
The ideal way to eat it is to fold it into warm tortillas like a DIY taco, then follow it up with a scoop of soup, as you’ll notice if you glance around.
A side of avocado and a cool drink from the tap round out the meal, which is best enjoyed between 3 and 6 p.m. when the location is busiest.
Luis Chiu, Asian Bay’s young chef, comes from a family of restaurateurs (his grandparents owned one of Centro Historico’s earliest Chinese restaurants) and is well knowledgeable about Chinese food.
Among the meals on the menu are beef with bitter melon, ma po tofu, Hunanese pig, a variety of dim sum, and kung pao chicken for the masses and more delicate regional specialties for the daring.
In Condesa, where rising prices have been the death knell for old-school establishments offering top-notch tacos, well-seasoned taquerias like El Greco are becoming harder to come by.
El Greco, on the other hand, has survived. Doneraky’s tacos are served on a pita rather than a tortilla, and the meat is marinated with salt, minced parsley, and onion, rather than the usual al pastor ingredients.
The hamburgers are also rather good. Add a side of beans and a slice of flan for dessert, whatever you choose.
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Restaurants in Mexico City
- Panadería Rosetta
- Máximo Bistrot
- La Docena
- Restaurante Nicos
- Bar El Sella
- El Hidalguense
- Loup Bar
- Los Cocuyos
- Masala y Maíz
- Mog Bistro
- El Califa
- Fonda Margarita
- El Mirador de Chapultepec
- El Turix
- Pasillo de Humo
- Taqueria Orinoco
- El Vilsito
- La Polar
- Asian Bay
- Taqueria El Greco