The 38 Essential Mexico City Restaurants

A cafe full of diners and staffers, with a sunny street scene beyond. — Inside Paradero Conocido.

Hoja santa ceviche at Contramar’s hidden sister restaurant, crab gorditas at a homey breakfast spot in the city center, garlic-ginger chile relleno at a late-night Mexican Chinese hangout, and more of CDMX’s best meals

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Inside Paradero Conocido.

| Paradero Conocido

The first thing any visitor to the Mexican capital will take in — probably while staring out the window in awe as their airplane descends over the intense, urbanity-on-steroids sprawl — is the sheer size of this town, 573 square miles in total. It’s densely populated and patchworked with distinct neighborhoods, each with its own culinary identity. It would take several lifetimes to get to know all of the street stands, holes in the wall, neighborhood favorites, and high-end destinations in this city.

Yet this list — 38 restaurants, dishes, and culinary experiences that define Mexico City’s gastronomic identity — should offer a comprehensive starting point for any visitor. It includes the obvious and the overexposed; it also includes hidden gems. It covers longtime buzzing neighborhoods like Roma and Condesa, as well as newer destination districts like San Miguel Chapultepec and Juarez. There are tacos, tortas, tasting menus, and tamales. There are enough sweets to satisfy the most dedicated concha enthusiast and some old-school breakfasts for the nostalgists. Whatever the type of place, it provides standout food and a taste of something visitors can’t get back home.

Updated, July 2023:

After an economic extravaganza in 2022, when digital nomads and tourists flooded into Mexico City, activity in the capital has begun to slow. Though the tourism industry is still buzzing as summer comes on, the peso has grown stronger against the dollar, while layoffs among U.S. companies and changes in remote work policies have punctured the digital nomad community. The chill has allowed the culinary scene to focus on local, smaller scale projects, including self-funded neighborhood restaurants like Pargot and Paradero Conocido. At the same time, CDMX continues its growing romance with wine bars like Niv and seafood specialists like Caracol de Mar and Ostreria 109. Locals are also flocking to Canton Mexicali, a great Chinese Mexican eatery open late enough to go toe to toe with the city’s taco stands for midnight diner traffic. More generally, midweek has become the new weekend, with tables packed long before Friday. Restaurants are also filling their social calendars with pop-ups, takeovers, and special fixed menus, so check in advance on social media before showing up for a meal.

We update this list quarterly to make sure it reflects the ever-changing Mexico City dining scene.

Natalia de la Rosa is a Mexican food writer, mezcal collector, and culinary guide based in Mexico City.

Fungi takes center stage at Tencüi. Located in the Santa María la Ribera neighborhood, this tiny restaurant by Mexican chef Mario Espinosa uses seven varieties of mushrooms — cultivated locally in Puebla, Estado de México, and Tlaxcala — to create a mostly vegetarian menu. Dishes might include braised vegetables with shiitake and enokitake, a mushroom escabeche with pate, or roasted huitlacoche cob with epazote and molcajete salsa. The drink menu doesn’t skimp on the restaurant’s theme, with options like a Negroni infused with mushroom extract.

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A layered cake slice topped with figs, beside a scoop of ice cream. — Dessert at Tencüi.

What started in 2019 as a tortilla shop with a casual taquería has become a beautifully designed corn-centric restaurant in Polanco, a natural evolution under chefs Karina Mejía and Israel Montero. The aroma of corn wafts from the semi-open kitchen, where half the space is dedicated to nixtamal tanks and comales that produce fresh tortillas, crisp blue and yellow tostadas, and crusty sopes. An array of dishes utilize corn from Tlaxcala, like velvety escamol (ant larva) sopes, soft-shell crab tacos, and pork belly gorditas. Order the shrimp aguachile to really appreciate the texture of the restaurant’s tostada, a perfect crunchy carrier for all things seafood, and finish with the lukewarm chocolate tamal with cacao nibs.

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A hand holds a tostada overflowing with fish and fixings. — Tostada de hamachi.

For a rapid-fire overview of Mexico City’s ever-growing street food scene, join a walking tour of the curb-side gems that make the city a mouth-watering metropolis. One good option is Club Tengo Hambre, which offers a multi-stop parade through the best taquerías and hidden stands downtown.

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A taco on a plastic-wrapped plate, topped with deep red stewy meat. — A taco from Club Tengo Hambre’s tour.

If you schedule a visit to Mexico City’s Metropolitan Cathedral, book a reservation at Caracol de Mar, just a few steps from the iconic landmark. The restaurant sits on the inner patio of the boutique Círculo Mexicano hotel, creating a quiet oasis in the restored colonial architecture away from the hectic energy of Centro Histórico. As a sister restaurant of Mexico City’s ever-popular Contramar, Caracol de Mar has the quality stamp of acclaimed restaurateur chef Gabriela Cámara. Expect a sustainably sourced and seasonal seafood-focused menu executed by Peruvian chef Álvaro Vázquez, who showcases delicate flavors from his homeland like hoja santa ceviche with leche de tigre and choclo (crunchy Peruvian corn) or grilled octopus with salsa macha and white corn puree. Don’t skip dessert; the citrus meringue is a playful spin on Contramar’s famous strawberry meringue.

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Octopus legs sticking out from a bed of greens. — Pulpo.

A gorgeous landmark from another era, El Cardenal serves a fantastic upscale breakfast (it’s also open for lunch and dinner). Order the chilaquiles, which arrive perfectly sauced and with some crisp left in each drowning chip. White tablecloths and suited waiters turn an everyday meal into an experience.

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Enrique Olvera’s small outdoor eatery, La Ventana del Ticuch, is one of the best places to have breakfast or lunch in Polanco. The menu, produced by a beautiful kitchen centered around the comal, includes Oaxacan corn-centric specialties like tetelas, tamales, and tlayudas prepared with Olvera’s characteristic attention to detail. The menu can change according to the season and product availability (remember to ask about daily specials), but look out for the crowd favorite: the esquite tamale prepared with corn kernels, mayo, and cheese. Take time to explore the drink menu, which taps into traditional Mexican fermented beverages like tepache, and corn or fruit-based agua fresca infusions.

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A top-down close-up on two fried eggs in dark sauce with cooked hoja santa leaves and chili salsa on top. — Huevos al comal with hoja santa.

Located in a busy section of Polanco, Malix epitomizes the all-day cafe, moving fluidly from the breakfast rush in the morning to wine in the evening. Chef Alonso Madrigal has put together a reliable roster of local farmers and producers from Estado de México, Hidalgo, Puebla, Yucatán, Jalisco, Guanajuato, and Baja California to offer refined dishes that are grounded in traceable, responsibly farmed ingredients. Some of the best dishes include the grilled lettuce with black garlic, the wagyu tartare with kelp oil and onion powder, and the tuna belly with recado negro and bean puree. Everything at Malix is designed to share and pair with the well-edited wine list, including low-intervention, natural, and high-end bottlings.

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A cafe interior with a U-shaped bar surrounding coffee equipment, set on tile floor inside wide open accordion doors. — Inside Malix.

Perpetually ranked highly on the World’s 50 Best Restaurants list, Pujol has built a remarkable legacy in fine dining. Throughout the years, the restaurant has evolved into a multi-course vegetarian or pescatarian experience while holding true to Enrique Olvera’s values of sustainability, respect for Mexican culinary heritage, and local ingredients. Chef de cuisine Jesus Duron has elevated the experience since taking over in 2020, executing the tasting menu and taco omakase. Reservations are hard to come by, so book at least three months in advance.

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A chef plates scorch marked green beans over puree on a tortilla. — Plating at Pujol.

Churrería El Moro, an 85-year-old churro shop downtown that was gutted by a fire in 2010 and painstakingly restored to its original glory, merits a stop for the live show alone. In front of a grease-stained window, two churro makers pipe wet dough into smoking hot oil and spiral the long stream into a spiral rep. After a flip, they come out and are cut into pieces and tossed, fresh to order, in either plain sugar or a sugar-cinnamon mix. Get a bag to go or grab a table to enjoy them with hot chocolate.

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For a solid, casual Mexican-inspired breakfast or lunch, head to Paradero Conocido. The small restaurant was opened in late 2022 by chef Sofía García, who wanted to create a welcoming space to bring together the local community of Centro Histórico. Paradero Conocido’s menu is small and based on popular, homey Mexican dishes like chilaquiles topped with cecina, crab gorditas, sopes with fried eggs, and comforting chicken soup.

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A dish of meat, sliced avocado, onions, herbs, and salsa, with coffee alongside. — Breakfast at Paradero Conocido.

Currently ranked No. 9 on the World’s 50 Best Restaurants List, Jorge Vallejo’s renowned restaurant in Polanco is a fixture of fine dining itineraries among visitors to the city. Quintonil serves a fixed, multi-course menu and a la carte options representing the best of Mexican cuisine. Opt for a seat at the bar for the best view of the action during dinner service.

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The top three reasons to go to Salazar are location, location, and location. The restaurant sits on a rooftop overlooking one of the most iconic roundabouts of Mexico City, creating the perfect atmosphere to enjoy dinner and cocktails during golden hour. Chef Allan Yañez’s menu combines bistro classics and family-style, country recipes, with dishes like organic roast chicken (sourced from an owner’s farm, which supplies the restaurant) with confit tomatoes, grilled shrimp with leek emulsion, or aged Pat LaFrieda rib-eye with sauerkraut. The portions are large enough to share, and the wine list includes beautiful organic and biodynamic bottlings. With stellar service and hospitality, it’s hard not to spend hours indulging in martinis and dessert after the meal is over.

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A city skyline view from a large dining room fitted with huge windows. — Looking out from Salazar.

With sleek 1920s decorations in a hidden, speakeasy-inspired space, Handshake offers a cocktail menu by award-winning Dutch bartender Eric Van Beek. Since relocating to Colonia Juarez in 2021, the bar has taken off as a drinking destination, with guests eager to try the famous clarified piña colada or the bar’s take on more modern classics like the pornstar martini, with vodka, pineapple, passion fruit, and vanilla. Seating is limited, reservations are a must, and guests have a window of 90 minutes to enjoy the experience.

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A verity of cocktails in various shades, glassware, and garnishes. — Drinks at Handshake.

Martínez offers good food and good wine in a casual-yet-chic setting, with an open kitchen that invites diners to watch the team in action. Located on Calle Puebla in Roma Norte, the cozy restaurant focuses on French-inspired dishes like vol-au-vent with celeriac and asparagus, steak frites with bearnaise sauce, or grilled leeks with dates and burrata. Overall expect lots of grilled items and creamy flavors on your plate. Give the bar seating a chance; it’s the perfect spot to sip a nice bottle of chardonnay while enjoying some oysters with mignonette. Reservations are strongly suggested, especially on weekends.

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A dining room lit by a large window, with the name Marínez on the glass. — Inside Marínez.

Overlooking Plaza Río de Janeiro — Roma Norte’s social epicenter — Marmota integrates woodfire cooking and a kaleidoscope of fresh, seasonal ingredients from the sea and inland. The inspiration for the project comes from the time chefs Federico Patiño and Poppy Powell spent in the Pacific Northwest of the United States, so the space feels open, rustic, and communal. The menu is solid, casual, and inviting, with lots of roasted veggies, reductions, and sourdough bread. Try the wild boar chorizo with cured berries, the grilled baby corn, the smoked cornish hen, or the heirloom tomatoes with mustard and confit garlic. Marmota has the best grilled cheese with tomato soup in town.

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A gloopy grilled cheese sandwich, on a platter. — Grilled cheese.

Located in a restored Art Deco building overlooking colonia Roma’s most iconic park, Pigeon delights diners with a thoughtful approach to ingredient sourcing and seasonality. Chefs Mercedes Bernal and Rodney Cusic are behind the culinary project, inspired by casual European taverns. Though the menu isn’t vegetarian, options with vegetables are plenty and delicious, like roasted carrots with creamy tofu, rice with eggplant and turmeric, and rice croquettes with mushrooms and mozzarella. If you want something hardier, the roasted chicken with harissa and lemongrass is an excellent option, while the steak tartare with capers is a favorite among locals. It’s worth checking out the cocktail menu, designed by the team behind Pigeon’s sister cocktail bar, Brujas, next door.

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A wide bowl of gnocchi topped with cheese and squash blossoms. — Gnocchis at Pigeon.

Mexico City loves Baja California, and El Tigre Silencioso delivers what Chilangos crave. Chef David Castro Hussong brings his signature cooking to the menu, with homey Baja flavors like a chile relleno taco prepared with pasilla chiles, oxtail with noodles, and tuna with creamy butter, avocado, and a touch of wakame. The portions are small, so order a few starters and mains to share, and expect tons of wines from the best producers in Baja California. The casual menu creates a playful contrast with the restaurant’s European ambiance in a restored turn-of-the-century mansion. The place has been the new favorite in Roma Norte since opening in late 2022, so make a reservation or prepare to wait.

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Dishes and cocktails on a dappled outdoor table. — A sunny brunch at El Tigre Silencioso.

Esquina Comun began life in a tiny second-floor apartment in the Roma neighborhood, but the weekend-only lunch experience had to move in late summer 2022 due to the increasing demand for reservations. Now perched on a Condesa rooftop (the exact location is revealed only after your reservation, made via social media, is confirmed), the restaurant serves a fixed six-course menu from chef Ana González Serrano. While the new location feels a bit more generic and less charming, Serrano’s cooking still shines brightly. Dishes might change weekly or monthly, but they always reflect the chef’s unpretentious style of cooking, with each course playing on the intersection of flavors from Mexico, India, and South America.

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Chef Eduardo “Lalo” García and his wife, Gabriela López, are the ultimate power couple of the Mexico City restaurant scene, having created a solid restaurant group grounded in sustainable and local ingredient sourcing, superb culinary technique, and attentive hospitality. In July 2022, their Maximo Bistrot entered the Latin America’s 50 Best Restaurants list, cementing its place in the arena of fine dining. After more than a decade of culinary experience, García still holds his position on the kitchen pass at Maximo, where the menu reimagines classic dishes to celebrate Mexican flavors and French techniques. Come in the summer to try various foraged mushrooms.

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This small bistro fills an obvious need in CDMX. It’s that rare cozy restaurant that’s equally great for a solo meal or a glass of wine with a few friends. Chef Michael Crespo has created a French-inspired menu that hits the mark every time, alongside an excellent wine list with natural and low-intervention options mostly from the Old World. The beef tartare with tonnato and gnocchi Parisienne with chicken jus have become signature dishes.

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Oysters on ice with horseradish and lemon, beside other dishes and a plate of toast, on a sun-lit table. — Oysters at Hugo.

What started as a ghost kitchen during the pandemic is now a weekend-only taco spot in Roma Norte. At Barbacoa Gonzalitos, Northerner chef Israel Mata brings Northeastern-style tacos to Mexico City, creating a menu that hits all the marks for a delicious, spicy, and hearty brunch. That means juicy beef barbacoa stew, chicharron in salsa verde, machaca (Northern-style dry, shredded beef) with scrambled eggs, and pork stew all carefully wrapped in flour tortillas. Pair the tacos with a cold Carta Blanca or michelada, as the Norteños do, and order at least one of your tacos “dorado” to crisp up the flour tortilla. Finally, don’t forget the oh-so-velvety add-on of Northern-style beans.

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A hand squeezes a squeeze bottle of green sauce onto a meaty, saucy taco. — Finishing a taco at Barbacoa Gonzalitos.

A cafe by day and bar by night, Café de Nadie has become a favorite in the Roma Norte district since opening in 2020. Visit during happy hour to sip one (or two or three) of the bar’s cocktails while contemplating the wonders of the high-definition sound system, which plays hits from a well-curated vinyl collection. The bar’s signature cocktails use Mexican spirits like sotol, charanda, bacanora, and mezcal, but the martini and Americano are perfectly balanced as well.

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A brown drink in a nick and nora glass garnished with an olive, beside a small bowl of snacks. — A cocktail at Café de Nadie.

Start your evening with an aperitif at Oropel, a small vermouth-focused bar that, since opening in summer 2022, has become one of the go-to drinking spots for the hospitality and service industry in Mexico City. The bar’s wide vermouth selection features close to 30 options, including dry, sweet, red, rosé, and white, alongside a house vermouth spritz. If bitter vermouth is not your cup of aperitif, order from the solid, by-the-glass wine list. The food menu is tapa-style, with items like tinned sardines or squid served with aioli and red peppers. There’s a happy hour rush from 5 to 7 p.m.

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A hand holds a deep red cocktail, with two others nearby. — Drinks at Oropel.

If you are looking for a traditional Mexican breakfast, Maíz de Cacao is a good call. The small spot in Roma Norte focuses on culinary traditions of the Huasteca region, including lots of sweet and savory tamales. Try the varieties with corn, beans, or short rib with dry chile sauce, and don’t miss on the delicious black beans, fresh tortillas from the comal, and esquites topped with dry chili and sesame seeds. The traditional hot chocolate, prepared with cacao from Huasteca, is lovely and oh so frothy.

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Chinese Mexican cuisine in Baja California dates back to the mid-1800s, when immigrants from China arrived to work in farming and railroad construction. Eventually, Mexican and Chinese food cultures mingled in cafes, dive bars, and restaurants to create a local fusion cuisine. To taste a piece of that culinary history, head to Canton Mexicali. The restaurant is a bit cramped and dimly lit in red and yellow hues, but it feels like the perfect setting for the wide array of dishes like pork wontons; green fried rice mixed with green beans, green fava beans, and chickpeas; dan dan peanut noodles; and chile relleno with garlic and ginger. Don’t forget to order the carne Mexicali and chile shrimp, house specialties. Dishes are meant to be shared family style, ideally with a round or two of house cocktails or wine. Since opening, Canton Mexicali has become the popular kid on the block, so reservations are strongly recommended. The restaurant closes at 1 a.m., making it a strong contender for late-night dinners.

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A diner picks a cucumber from a plate of spring rolls and other items. — A full plate at Canton Mexicali.

Located above EM (also on this list), 686 impeccably edits classic cocktails for a 2022 drinking audience. Enjoy pre- or post-dinner libations like the Aviator, a take on an Aviation made with Armonico gin, St. Germain, and citrus, or the much sought-after Negroni Sbagliato (which was on the menu here before the cocktail’s viral moment). If the drinks make you a bit hungry, indulge in fried chicken or roasted baby corn.

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This nixtamal-centric culinary project is devoted to sourcing endemic ingredients from states like Guerrero and Oaxaca while building a strong community with producers. The restaurant receives guests on its own terms: There’s no menu, and techniques and dishes rotate daily according to ingredient availability. Expendio de Maiz seats at most 10 people and there are no reservations, so showing up early is the only secret for making it to a table.

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From above, a small dish with corn shaped into a calavera skull, avocado, and cheese, on a wooden table with some bright flowers beside — Calavera made from corn

Chef Diana López del Río devoted several years to culinary research focused on the food traditions of small towns in different regions of Mexico. The menu at her Colonia Roma restaurant, Mux, is a collection of recipes she learned while cooking side by side with cocineras in the field. Along with especially friendly and eager hospitality, expect dishes prepared traditionally with masa, lots of moles, fermented drinks, and escabeches.

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An airy restaurant interior with tables set around large interior windows. — Inside Mux.

Comal Oculto is a small but sweet eatery in the San Miguel Chapultepec neighborhood with a menu based on hardy antojitos like flautas, enmoladas, and tlacoyos. The restaurant focuses on breakfast and lunch, so pair your fresh-from-the-comal snacks with hot chocolate or cafe de olla. The flauta ahogada with mole and the bean tlacoyo with avocado leaf are favorites among customers.

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A closeup on a flauta ahogada, drizzled with sauce and topped with herbs. — Flauta ahogada.

One of a number of small, casual, trendy neighborhood restaurants, Pargot caters to Roma Sur. The restaurant sits on a quiet street, with most of the seating outside, and the service is informal yet attentive. Chef Alexis Ayala creates a playful, personal menu based on his Mexican culinary background with Mediterranean influences, emphasizing seasonality and ingredient sourcing. The Ensenada tostadas with smoked leek, the fish kibbe, and the pork tetela with fabada (bean) sauce are tasty options. Come by for a super casual lunch.

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Three croquetas topped with gray sauce on a bed of dried corn. — Croquetas.

Somsaa is the third project by Thai chefs Somsri and Rachadaporn Raksamran, who have made a name for themselves in Mexico City’s food scene by recreating the flavors of their culinary heritage. Somsaa’s South Asian menu plays within traditions and classic dishes, while allowing the Raksamran sisters to innovate. Start with the baos crostini with king salmon, ikura, and nam jim sauce, before moving onto the super crispy fried chicken with spicy lemongrass or the Singapore-style chilli crab. Save room for dessert, when you should try an assortment of mooncakes, which come with fillings like sala cider or cured duck egg. The tea service is casual, with organic blends carefully selected for quality, and the cocktail menu focuses on tea infusions too. The wine list concentrates on pet-nats and sparkling wine, adding an elegant, effervescent touch to the entire dining experience.

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Hands clink cups of tea, over an array of sweets. — Tea service and sweets at Somsaa.

Anonimo sits at a busy intersection in Condesa, but inside the restaurant instantly sets diners at ease with its casual warmth and attentive service. The menu has a distinctive Italian influence. Don’t skip the risotto with octopus and aioli, or the quelite ravioli with queso Chiapas. The restaurant offers a wide selection of raw wines, with several options to explore the local juices of the grape.

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From above, a plate of grated cheese-covered pasta in a decorative dish, set among other pastas, dips, and dishes. — Pasta, among other items, at Anonimo.

At Ostreria 109, chef Raúl Valencia pays homage to the culinary traditions of the Mexican coastline with wood-fired cooking. Staying away from cliche seafaring designs, the restaurant feels urban and modern. The food matches the setting; the elegant raw menu includes options like sea snail with catch-of-the-day ceviche or 15-day aged toro tartar with chintextle adobo. Grilled over a mix of oak and cherry wood, the oysters with sobrassada and the arroz a la tumbada with octopus and shrimp are among the menu’s best dishes. The exciting Mexican, French, and Italian wines are reasonably priced too.

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A clay pot of oysters with sobrassada. — Oysters with sobrassada.

Head to Caiman in la Condesa to try some of the most avant-garde creations from Mexican wine country. The food menu is designed to complement the cocktail and wine experience, with munchy snacks like french fries with mussels and quail egg, or canned items for no-fuss clientele. The classic cocktails are well-executed, but explore the house pet-nat selection, which comes mostly from Baja California. The vibe is chill but the bar still delivers that Condesa it factor.

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From above, two tostadas presented on wooden tablets. — Tostadas at Caiman.

Niv is a star in the well established wine bar scene in Mexico City. The project brings together two wine insiders — wine importer Tanguy de Bodinat and Eneida Fuentes, the former beverage director of Pujol — who created an intimate yet vibrant space. The wine list features small producers from France, Italy, Germany, and Mexico with effervescent pet nats, fun oranges, and classic labels from Burgundy. The culinary menu, executed by chef Diego Martínez, matches the quality of the wines; the toasted beef carpaccio and wild mackerel sashimi have become favorites, and be sure to finish with the mamey creme brulee. Since opening day, the restaurant has become a neighborhood social spot in Condesa thanks to its candle-lit backroom, where diners can finish the evening with cocktails, infused rums, and late-night snacks while listening to visiting DJs and Niv’s eclectic vinyl collection.

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A bar interior with tables set along a plush banquette, soft lighting, a large back-lit backbar, and lots of pink and gold tones. — Inside Niv.

Ciena flourished in the middle of the pandemic with its well-edited menu and sleek yet cozy vibes. Located in Condesa, the place is perfect for a weekend brunch with bloody marys or casual dinner with vermouth on the rocks. Chef Ana Paula “Pavi” Ancheta created a menu with Mediterranean accents, focusing on ingredients sourced from local farms with sustainable practices. Stop by for the aperitif hour, where you’ll find small bites like fried polenta along with heartier bites like roast beef sandwiches, before diving into Condesa’s nightlife scene.

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A crisp restaurant exterior with rounded white walls and light wood awning, over several simple outdoor tables set with flowers. — Outside Ciena.

Located in a quiet corner in Condesa, Saint has become a neighborhood darling for excellent pastries and sourdough bread. The place offers a short but sweet menu with small bites like a salami and peperonata sandwich and a bacon brioche that can be paired with a reliable cup of coffee during the day or a glass of wine as the afternoon sets in. The croissant, pain au chocolat, and Spanish-style cheesecake are all musts.

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A variety of pastries on a wooden surface, including croissants and cookies. — Pastries at Saint.

Located in a restored art deco mansion in Condesa, Botánico is the first solo project of chef Alejandra Navarro, an alum of acclaimed Mexican fine dining restaurant Quintonil. The lush courtyard is an elegant setting for a long afternoon of cocktails, wine, and shareable plates. The menu has an international touch, so expect dishes that combine flavors from all over the world with high-quality ingredients. When in doubt, go for the oyster platters, fried squid, and pork Milanese with a salad of field mustard and buttermilk dressing.