Restaurants in Mexico City
From traditional Mexican cuisine to high-end international fare, Mexico City restaurants offer virtually any kind of food you could think of. The city has a reputation for offering fantastic street snacks, and with good reason–tacos, sopes, tortas and giant fruit cups can be found all over town at very low prices. But if you’re looking for the best restaurants in Mexico City, here are a few fail-proof spots.
Enrique Olvera, one of Mexico’s most highly-regarded chefs, has made Pujol a dining destination for locals and tourists alike, thanks to his perfect balance between respect for traditional Mexican ingredients and techniques and fearless creativity. Pujol has been featured in San Pellegrino’s World’s 50 Best Restaurants list since 2010. Located in Mexico’s hip Roma neighborhood, Maximo Bistrot serves a seasonal menu that changes daily inside a welcoming space outfitted with furniture, dishware and napkins made by local artisans. Fresh ingredients and market availability inform the sophisticated yet approachable menu. To experience an old-school Mexico City meal, head to one of El Cardenal’s four locations (the Downtown outpost, set inside a historic building, is particularly charming). The restaurant is especially popular for its hearty breakfasts, which feature specialties like Michoacán-style enchiladas, scrambled eggs in clay pots, and house-made pastries paired with steaming mugs of hot chocolate.
The glitterati head for local celebrity chef Elena Reygadas's Italian fare (octopus carpaccio; asparagus risotto), served in a restored Belle Époque mansion.
Of the four popular Ávila Spanish-food restaurants in Mexico City, two are at the airport. Interiors suggest dining rooms in Spain’s medieval city of Ávila. Service is friendly, expert, and more formal (tablecloths and crystal) than one might expect.
A high-ceilinged, blue-and-white dining room is the setting for long, loud, convivial lunches, especially on weekends. Fashionable locals come here to see and be seen, but the food is better than you’d expect.
Tortilla soup gets the VIP treatment at the hyper-authentic Azul y Oro café. Flavored with guajillo-chile paste and tangy crema and strips of pasilla chile, the sopa bears no resemblance to the watery stuff at your local enchilada joint.
Although Ivoire is a French restaurant, it is one of the trendiest eateries in the Polanco district. Perhaps this is because the location is incomparable with the serene Parque del Reloj directly across the street. The interior has a peaceful vibe thanks to a Provençal design.
La Mascota is a traditional cantina known for having some of the best botanas (free tapas with a three-drink minimum) in the city’s historic center. The restaurant is located under a small green awning at the bottom of a slightly dilapidated Colonial building.
Keep it simple: grilled trout and a margarita.
If you're in the mood for good old-fashioned frijoles or pork-topped tacos al pastor, this place serves some of the best Mexican comfort food around.
With the vibrant colors, craft décor, and rustic dining chairs with woven rush seats here, you may feel as if you have stumbled into a colonial town of Mexico, albeit with a fun-house twist.
Tourists frequent Café de Tacuba not only for the food and pastries, but also for the art that lines the walls. Situated in the historic city center, the café sits inside what was once an 18th-century convent.
ZHEN’s base camp may be in Shanghai, but this Mexico City outpost inside the Polanco district’s Presidente InterContinental Hotel is as close to gourmet Chinese cuisine as visitors can get.
Order delicious huaraches (griddled masa cakes) with toppings such as chorizo and carne asada.
Fonda el Refugio serves regional Mexican cuisine for lunch and dinner. Located on a tree-lined street, the bright blue, two-story building has a Spanish-style, white stucco entrance and red tile overhang.
The minimalist interior sets the stage for a Basque-inspired menu that contrasts classic dishes—sea bass in clam sauce—with such experimental interpretations as boneless short rib de la olla, slowly cooked with raisins, piñon, and cinnamon.