🇲🇽 Mexico City Restaurant Guide
CDMX has exploded onto the world food scene. Ancient taquerías, innovative fine dining, mezcalerías, and street markets — the most exciting food city in the Americas.
CDMX has exploded onto the world food scene. Ancient taquerías, innovative fine dining, mezcalerías, and street markets — the most exciting food city in the Americas.
The most famous cochinita pibil tacos in Mexico City — slow-cooked Yucatecan pork with habanero salsa on handmade tortillas. Queue starts at 8am; they sell out by noon.
Enrique Olvera's landmark restaurant — consistently ranked among the world's 50 best. The mole madre has been on the tasting menu for over 1,000 days, evolving daily.
Mexico City's largest traditional market — tlayudas, quesadillas, elotes, pozole, tamales, and a hundred other dishes all under one chaotic, wonderful roof. Go hungry.
Small mezcalería in Roma Norte — an extraordinary selection of artisanal mezcal from 15+ producers paired with chapulines (grasshoppers) and seasonal botanas.
Mexico City's hippest neighborhood — craft coffee, natural wine bars, inventive restaurants, and mezcalerías on every corner.
Upscale dining district — Pujol, Quintonil, and dozens of excellent international restaurants in tree-lined streets.
Colonial center with traditional cantinas, street food markets, and hundred-year-old restaurants that have never changed.
Art deco residential neighborhood — weekend brunch culture, tree-canopy terraces, and excellent neighborhood restaurants.
Frida Kahlo's neighborhood — colorful market, artisan food stalls, and excellent regional Mexican cuisine.
Raw, authentic working-class neighborhood with extraordinary carnitas and traditional food stalls. Go with a local guide.
Breakfast (desayuno) tacos are the best meal of the day. Cafeterías open at 7am; the freshest tortillas run out by 10am.
Stand at the taquería counter. Order by pointing. Never ask for a fork. Lime, cilantro, and onion are always free. Salsa at your own risk.
Drink bottled or purified water. At established restaurants, ask if the water is purified. Street drinks are fine if made with purified water.
Order mezcal neat, never with ice. Ask for a small glass of sangrita (tomato-orange side drink). Sip slowly — respect the craft.