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Mexico City has been a culinary capital ever since the time of Moctezuma. Chronicles tell of the extravagant banquets prepared for the Aztec emperor with more than 300 different dishes served. Today's Mexico City is a gastronomic melting pot, with some 15,000 restaurants. You'll find everything from taco stands on the streets to
Mexico City has been a culinary capital ever since the time of Moctezuma. Chronicles tell of the extravagant banquets prepared for the Aztec emperor with more than 300 different dishes served. Today's Mexico City is a gastronomic melting pot, with some 15,000 restaurant
Mexico City has been a culinary capital ever since the time of Moctezuma. Chronicles tell of the extravagant banquets pr
Mexico City has been a culinary capital ever since the time of Moctezuma. Chronicles tell of the extravagant banquets prepared for the Aztec emperor with more than 300 different dishes served. Today's Mexico City is a gastronomic melting pot, with some 15,000 restaurants. You'll find everything from taco stands on the streets to simple, family-style eateries and elite restaurants. The number and range of international restaurants is growing and diversifying, particularly in middle- and upper-class neighborhoods like Polanco, San Angel, La Condesa, La Roma, Lomas de Chapultepec, and Del Valle. Argentine, Spanish, and Italian are the most dominant international cuisines; however, you'll also find a fair share of Japanese, Korean, Arabic, and French restaurants. Mexico City restaurants generally open 7–11 am for breakfast (el desayuno) and 1–6 for lunch (la comida)—although it's rare for Mexicans to eat lunch before 2, and you're likely to feel lonely if you arrive at a popular restaurant before then. Lunch is an institution in this country, often lasting two or more hours, and until nightfall on Sunday. Consequently, the evening meal (la cena) may often be really light, consisting of sweet bread and coffee, traditional tamales, and atole (a hot beverage made from corn and masa and sometimes chocolate) at home, or tacos and appetizers in a restaurant.
If having dinner, most locals start out at 9 pm; restaurants serving dinner stay open at least until 11 pm during the week, and later on weekends. Many restaurants are only open for lunch, especially on Sunday. At deluxe restaurants dress is generally formal (jacket at least), and reservations are recommended; see reviews for details. If you're short on time, you can always head to American-style coffee shops or recognizable fast-food chains all over the city that serve the tired but reliable fare of burgers, fried chicken, and pizza. If it's local flavor you're after, go with tacos or the Mexico City fast-food staple, the torta (a giant sandwich stacked with the ingredients of your choice for about $3). Eating on the street is part of the daily experience for those on the go, and surprising as it may seem, many people argue that it's some of the best food in the city. Still, stick to crowded stands to avoid a stomach illness.
Also cheap and less of a bacterial hazard are the popular fondas (small restaurants). At lunchtime fondas are always packed, as they serve a reasonably priced four-course meal, known as the comida corrida, which typically includes soup of the day, rice or pasta, an entrée, and dessert. There are few vegetarian restaurants, but you'll have no trouble finding nonmeat dishes wherever you grab a bite. Vegetarians and vegans, however, will have a more difficult time, as many dishes are often prepared using lard.
Colonia Polanco, the upscale neighborhood on the edge of the Bosque de Chapultepec, has some of the best and most expensive dining (and lodging) in the city. Zona Rosa restaurants often fill up with tourists, so don't expect to be sitting with the locals here. The Condesa and Roma neighborhoods buzz with a younger crowd all week.
When it comes to authentic Mexican food, chef and food historian Ricardo Muñoz Zurita literally wrote the book with his Diccionario Enciclopédico de la Gastronomía...
When it comes to authentic Mexican food, chef and food historian Ricardo Muñoz Zurita literally wrote the book with his Diccionario Enciclopédico de la Gastronomía Mexicana (Encyclopedia of Mexican Food). Here in his art-filled, elegant Condesa restaurant, you can sample some of his superb regional Mexican dishes, such as beef drizzled in a smoky Oaxacan mole that takes three days to make, Veracruz-style fish, or ancient Mayan dishes from the Yucatán. In addition, there is always a seasonal menu highlighting cuisine from a different state of Mexico, with recipes by some of that state's star chefs, as well as Muñoz. Azul has additional locations in El Centro as well as on the campus of UNAM in Ciudad Universitaria.
Av. Nuevo León 68, Mexico City, Mexico City, 06100, Mexico
An essential, if touristy, breakfast, lunch, dinner, or snack stop downtown, this Mexican classic opened in 1912 in a section of an old convent. At...
An essential, if touristy, breakfast, lunch, dinner, or snack stop downtown, this Mexican classic opened in 1912 in a section of an old convent. At the entrance to the main dining room are huge 18th-century oil paintings depicting the invention of mole poblano, a complex sauce featuring a variety of chiles and chocolate that was created by the nuns in the Santa Rosa Convent in Puebla. A student group dressed in medieval capes and hats usually serenades diners Wednesday through Sunday afternoons.
Calle Tacuba 28, Mexico City, Mexico City, 06010, Mexico
Come before 1 pm or make an online reservation to avoid the long wait at this airy seafood haven, a power-lunch spot for the creative...
Come before 1 pm or make an online reservation to avoid the long wait at this airy seafood haven, a power-lunch spot for the creative and celebrity sets since it opened in 1998 (there's often less of a wait for the casual outside tables). While the people-watching is prime, your attention will be on the food: start with the famed tuna tartare tostadas, then try some fish cooked al pastor or a bowl of clam chowder, minced soft-shell crab or octopus tacos, or the huge butterflied pescado Contramar with red chile. Be sure to save room for dessert too (the banana pie is memorable). And there are few better places to enjoy the Mexican tradition of sobremesa, lingering over drinks and conversation after a meal.
Calle Durango 200, Mexico City, Mexico City, 06700, Mexico
Carmen "Titita" Ramírez—a culinary expert who has been featured in various U.S. food magazines—has turned El Bajío into a true icon of traditional Mexican cuisine,...
Carmen "Titita" Ramírez—a culinary expert who has been featured in various U.S. food magazines—has turned El Bajío into a true icon of traditional Mexican cuisine, with 19 locations throughout the city (the Polanco branch is likely to be most accessible to visitors). The empanadas de plátano rellenas de frijol (plantain turnovers filled with beans) are popular, as are the tortas de huauzontles, fritters of a Mexican green. The decor and clientele combine both old and new Mexico; business meetings happen alongside boisterous family outings.
Alejandro Dumas 7, Mexico City, Mexico City, 11550, Mexico
Named after El Tajín pyramid in Veracruz state and a longtime proponent of the "slow food" movement, this elegant lunch spot inside Jardin Cultural Del...
Named after El Tajín pyramid in Veracruz state and a longtime proponent of the "slow food" movement, this elegant lunch spot inside Jardin Cultural Del Centro Veracruzano sizzles with pre-Hispanic influences. Innovative appetizers include chilpachole, a delicate crab-soup with epazote and macha chile paste, while main dishes might include rabbit in a guajillo mole sauce and octopus cooked in its own ink with red wine, olives, and almonds.
Av. Miguel Ángel de Quevedo 687, Mexico City, Mexico City, 04320, Mexico
Polanco's most beloved taquería serves up tacos, tortas, and panuchos of cochinita pibíl, the Yucatecan specialty of achiote-marinated pork. People from all walks of life,...
Polanco's most beloved taquería serves up tacos, tortas, and panuchos of cochinita pibíl, the Yucatecan specialty of achiote-marinated pork. People from all walks of life, from hipsters to construction workers to businesswomen, line up throughout the day for a quick fix, topped with the habanero salsa and pickled red onion (and Montejo beer) typical of the Yucatán. If you can grab a table, get the sopa de lima, a mildly tart chicken soup made with the region's tiny limes.
Emilio Castelar 212, Mexico City, Mexico City, 11560, Mexico
This casual Spanish restaurant is known both for traditional tapas like tartar de atún con ajillo, croquetas de jamón serrano, and patatas bravas, and for...
This casual Spanish restaurant is known both for traditional tapas like tartar de atún con ajillo, croquetas de jamón serrano, and patatas bravas, and for its Iberian take on tortas, the classic Mexican sandwich. The tortas are among the best in the city, some with Mexican touches—like the secretaria (pork leg, chorizo, and cheese)—but the specialties are the calamar (chopped baby squid in chimichurri sauce) and vegetariana (a hearty stack of roasted eggplant and melted cheese). The small, stylish café has a long selection of artisanal Mexican beers, and may be the only tortería in town with a wine list.
Av. Centenario 91--C, Mexico City, Mexico City, 04100, Mexico
A must-visit for fans of traditional Mexican cuisine who think they've tasted it all, this barely adorned, simply elegant restaurant in a workaday neighborhood—a 20-minute...
A must-visit for fans of traditional Mexican cuisine who think they've tasted it all, this barely adorned, simply elegant restaurant in a workaday neighborhood—a 20-minute Uber ride from Polanco—is the domain of chef Gerardo Vázquez Lugo (whose parents opened Nicos in 1957), a stickler for ingredients sourced from small producers and dishes that can seem nuevo but are all rooted in history. The sopa seca de natas—several crepes layered with cream, tomato, and poblano chiles—is a 19th-century recipe from a convent in Guadalajara, and the octopus stewed in its ink with pecans, almonds, and pine nuts is a generations-old recipe from Veracruz. There's no dinner, but it's open until 7:30, and Lugo also has a small food shop across the street, Nicolasa.
Av. Cuitlahuac 3102, Mexico City, Mexico City, 02080, Mexico
The internationally acclaimed chef at Pujol, Enrique Olvera, continuously reinvents traditional Mexican dishes and their presentation, and is largely responsible for the country's gastronomic revolution....
The internationally acclaimed chef at Pujol, Enrique Olvera, continuously reinvents traditional Mexican dishes and their presentation, and is largely responsible for the country's gastronomic revolution. The dining experience here can be as educational as it is hedonistic, and the two seven-course menus are designed to create a holistic flavor experience. There is also a 10-course taco menu available, with drink pairings included. Despite the tailored setting and haute cuisine, Pujol is a dressy-casual place; reservations aren't required, but are a good idea.
Tennyson 133, Mexico City, Mexico City, 11560, Mexico
Chef-owner Jorge Vallejo cut his teeth at Pujol before opening Quintonil (named after a wild green herb often found in milpas, a Mesoamerican crop-growing system)...
Chef-owner Jorge Vallejo cut his teeth at Pujol before opening Quintonil (named after a wild green herb often found in milpas, a Mesoamerican crop-growing system) in 2012. Vallejo eschews fussiness to let the ingredients shine: smoked trout from nearby Zitácuaro or a salad of greens and herbs from the floating gardens of Xochimilco. A seasonal set menu is available, as well as the à la carte selections. The discreet, refined restaurant is locally focused all the way up to the rooftop garden.
Isaac Newton 55, Mexico City, Mexico City, 11560, Mexico
This unpretentious family-style restaurant, deep in a working-class corner of the Centro not far from La Merced, is known for its menu of pre-Hispanic dishes....
This unpretentious family-style restaurant, deep in a working-class corner of the Centro not far from La Merced, is known for its menu of pre-Hispanic dishes. A knowledge of zoology, Spanish, and Nahuatl helps in making sense of a menu that includes ingredients from throughout the republic that have been used by indigenous people for centuries. Escamoles de hormiga (red-ant roe) is known as the "caviar of Mexico" for its texture and costliness; other exotic dishes may include armadillo, crocodile, and the frightening-looking gar fish—all sourced responsibly and sustainably.
Regina 160, Mexico City, Mexico City, 06010, Mexico
55-5542–0873
Known For
Rare indigenous dishes, including red-ant roe (the caviar of Mexico)
An immediate success since it opened on a quiet side street in Colonia Cuauhtémoc, tiny Rokai is perhaps the most authentic Japanese restaurant in a...
An immediate success since it opened on a quiet side street in Colonia Cuauhtémoc, tiny Rokai is perhaps the most authentic Japanese restaurant in a city where cream cheese, chipotle mayo, and bottled hot sauce adorn many a sushi roll. Japanese chefs Hiroshi Kawahito and Daisuke Maeda use immaculately fresh fish brought in daily from Mexico's various coasts, primarily Baja California and Oaxaca, and turn it into sushi and sashimi, as well as cooked dishes. There's also a ramen restaurant next door, bearing the same name and ownership.
Río Ebro 87, Mexico City, Mexico City, 06500, Mexico
55-5207–7543
Known For
Traditional omakase tasting menu that is a bargain for the quality
Chef-owner Elena Reygadas worked for years at London's Michelin-starred Italian restaurant Locando Locatelli before moving back to her hometown in 2011 to open Rosetta in...
Chef-owner Elena Reygadas worked for years at London's Michelin-starred Italian restaurant Locando Locatelli before moving back to her hometown in 2011 to open Rosetta in a stunning early 1900s belle epoque mansion. Despite the perfect risottos and handmade pastas in varying shapes, what her cuisine primarily takes from Italy is reliance on local and seasonal ingredients (the olive oil is from Baja California, the burrata cheese made in the town of Atlixco)—but much of the food has a creative Mexican heart. Breads both sweet and savory are baked in-house, and sold from the adjoining bakery, which has two other locations nearby.
Calle Colima 166, Mexico City, Mexico City, 06760, Mexico
Young, celebrated chef Edgar Nunez has developed a thoroughly ambitious approach to contemporary cuisine that uses both Mexican and international ingredients—consider seared tuna with jocoque,...
Young, celebrated chef Edgar Nunez has developed a thoroughly ambitious approach to contemporary cuisine that uses both Mexican and international ingredients—consider seared tuna with jocoque, fennel, smoked grapefruit, and citrus butter, or Veracruz-style beef tongue with quelites and onion. The gently modern space (a 10-minute drive south of San Ángel) merges indoors with outdoors and is one of the sexiest spots in town.
Blvd. de la Luz 777, Mexico City, Mexico City, 01900, Mexico
Housed in a magnificent 17th-century building, Al Andaluz makes some of the best Lebanese food in the capital and is a landmark for the Lebanese...
Housed in a magnificent 17th-century building, Al Andaluz makes some of the best Lebanese food in the capital and is a landmark for the Lebanese immigrant community that has been present here since the late 19th century. Its proximity to La Merced means that the numerous menu options—from classic spreads like hummus and baba ghanoush to delicate plates of raw kibbeh nayeh—are made with the freshest ingredients. If you don't want to choose, order the mesa libanesa, a mixed platter with everything from hummus and kebbeh to lamb shawarmas.
Mesones 171, Mexico City, Mexico City, 06010, Mexico
Open around the clock inside the Hotel Presidente InterContinental, this fashionable bistro continues to seduce well-heeled chilangos with high-end French classics. The oysters are flown...
Open around the clock inside the Hotel Presidente InterContinental, this fashionable bistro continues to seduce well-heeled chilangos with high-end French classics. The oysters are flown in from France as well as Baja California; the roasted leg of pork with béarnaise sauce is the signature dish; green-apple sorbet with Calvados is a delicate finish. The extensive breakfast menu features both French and Mexican favorites. A fun indulgence at any hour, it's best for a decadent late-night repast, when the people-watching is at its best. (Another location, in the Hotel InterContinental Presidente in the Santa Fe neighborhood, isn't open 24 hours.)
Campos Elíseos 218, Mexico City, Mexico City, 11550, Mexico
This cherished Zona Rosa lunch spot has been in service for more than 100 years and its partially covered hacienda-style courtyard at the back, set...
This cherished Zona Rosa lunch spot has been in service for more than 100 years and its partially covered hacienda-style courtyard at the back, set off by an ivy-laden wall and fountain, is still a midday magnet for executives and tourists alike. A veritable army of waiters scurries back and forth serving tried-and-true Mexican favorites. Two slightly more luxe branches don't have the same historic charm, but the closest, Casa Bell (Praga 14, Zona Rosa), a courtyard restaurant ringed by dozens of caged chirping birds, is a must on a sunny afternoon.
Londres 95, Mexico City, Mexico City, 06600, Mexico
Revolving slowly on the 45th floor of the World Trade Center, Bellini maintains a formal, reserved character. While it's definitely known less for its food...
Revolving slowly on the 45th floor of the World Trade Center, Bellini maintains a formal, reserved character. While it's definitely known less for its food than the views (romantically twinkling city lights at night and a pair of volcanoes on a clear day), it's still worth the dining experience, especially for its beloved osso buco and French onion soup. Despite the name, most dishes here aren't Italian but rather Mexican and international, with lobster as the specialty. Colonia Nápoles is a lovely residential neighborhood south of La Condesa and La Roma, and across Insurgentes Avenue from Del Valle Centro.
Montecito 38, Mexico City, Mexico City, 03810, Mexico
Here you'll find everything you would expect from a petite bistro: an intimate environment open to the street, comforting food, good music that's not too...
Here you'll find everything you would expect from a petite bistro: an intimate environment open to the street, comforting food, good music that's not too loud, and excellent French wines. Start by ordering the house specialty, hailing from Lyon, France: fish quenelles with your choice of various sauces. A popular main dish is the carne bourguignonne, beef cooked in red wine and butter with bacon and mushrooms. If there's room for dessert, try the clafoutis, a French custard with cherries.
Río Nilo 42, Mexico City, Mexico City, 06500, Mexico
About a block from Plaza Hidalgo, this old-time café whose name translates to "native of Veracruz" has a nearly fanatical following. It has stood at...
About a block from Plaza Hidalgo, this old-time café whose name translates to "native of Veracruz" has a nearly fanatical following. It has stood at this prime street corner in 1957—many evenings the line for coffee, hot chocolate, mochas, and doughnuts extends down the block well past midnight. There are now a few other—generally less crowded—branches around the neighborhood, but the original is still the most popular.
Cuauhtémoc 134, Mexico City, Mexico City, 04100, Mexico
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