By Cristina Alonso
November 14, 2014
Mexico City's Best New Restaurants 2014
Credit: ©Rojkind Arquitectos/Jaime Navarro

It’s been a great year for foodies in Mexico City, thanks to the debut of several spectacular restaurants. From a spot with a Mediterranean menu built around local ingredients to an authentic Texan barbecue joint, dining options—which were already pretty awesome—have only expanded further during 2014, and made this town an even bigger and better culinary paradise.

Interest in food in Mexico City is hardly a passing fancy—rather, it’s a strong cultural tradition that has long knitted together local chefs, purveyors and customers. Still, there are some new restaurant-scene trends here that are worth noting. Several newly opened eateries in town (including two on this list) are embracing the movement toward local and seasonal ingredients. Another worldwide culinary phenomenon—the opening of huge indoor food halls—is also manifesting here, in one of the city’s hippest neighborhoods. These five new spots are the latest to bring excitement to Mexico City’s dining scene—but there are surely more to come.

Puebla 109

Buzz has surrounded this Mediterranean-inspired eatery since it opened in late 2013, thanks to its lovely setting (a renewed 19th century house) and a beautifully fresh menu by chef Eduardo García (Máximo Bistrot Local). Swordfish carpaccio, braised short rib and flourless chocolate cake with strawberries are among the dishes you’ll find, as well as a wine list featuring 70 Mexican varietals.

Mercado Roma

This three-level, orange-tiled gourmet market, designed by Rojkind Arquitectos, has been a must-try for everyone in town since the day it opened. Browse among its more than 50 vendor stands—including El Moro Churrería (churros and chocolate), Butcher & Sons (gourmet burgers) and Theurel & Thomas (macarons)—and you’ll see why. You can also head upstairs for drinks in the popular beer garden.

A de Acento

Acento Gourmet, a favorite gourmet shop among locals, debuted their first restaurant this year. The menu changes four times a year, making the most of seasonal ingredients for creations like pork belly in green pipián sauce and warm octopus salad. Freshness translates to the cocktail list, too. Try the Gin Acento, with Hendrick’s gin, basil, fresh oregano and a lime twist.

Pinche Gringo BBQ

The self-proclaimed gringo behind this project is Dan DeFossey, a New Yorker who fell in love with barbecue in Texas, and decided to bring the taste of the Lone Star state to Mexico City. His smoked sausage platters, pulled pork sandwiches, mac-and-cheese, and BBQ beans are served alongside lemonade and Cosaco beer on picnic benches in a chill backyard.


As the name implies, seasonality rules the menu at this new eatery from chef Diego Pérez Turner. He and his culinary team often take to social media to drum up excitement about current menu offerings—which might include dishes of grilled eggplant with barley, smoked trout, braised octopus, and fresh-baked zucchini bread.