Restaurants in Mexico City

28 restaurants in Mexico City, Mexico.

• Amaya

  Contemporary Mexican · $$$

  Chef Fermin Nunez's Condesa kitchen — seasonal, wood-fired, produce-first. Strong mezcal selection, buzzy Amsterdam Ave location.

• Anatol

  Organic Mexican · $$$

  Chef Rodrigo del Valle's seasonally driven tasting menu. Artisan sourcing, organic producers only, quiet Polanco location.

• Cafe Nin

  French-Mexican · $$

  Elena Reygadas' casual Condesa cafe. The croque madame with black bean bechamel is the sleeper hit. Morning to afternoon.

• Cicatriz

  Natural Wine Bar · $$

  The anchor of Juarez's natural wine scene. Small plates, rotating menu, 150+ natural wine labels. Where sommelier-circuit CDMX eats on Tuesdays.

• Comal Oculto

  Regional Mexican · $$

  Bib Gourmand. Modern interpretations of regional dishes cooked on comal. The chef sources directly from Oaxacan and Yucatecan producers.

• Comedor Jacinta

  Modern Mexican · $$$

  Chef Pablo Salas alumni kitchen. Breakfast and lunch, set menu, whatever the market had that morning. Hidden courtyard, Condesa secret.

• Contramar

  Mexican Seafood · $$$

  Chef Gabriela Camara's 25-year-old seafood institution. The tuna tostada is the most copied dish in Mexico City. Lunch only, always packed.

• Cursi

  Contemporary Mexican · $$$

  Vibey, steak-focused Roma Norte arrival. Open kitchen, natural wine, loud room — the post-theatre choice for local chefs.

• Deckmans en el Mogor

  Baja-Med · $$$

  Chef Drew Deckman's CDMX outpost of his Valle de Guadalupe original. Wood fire, whole animal, zero-waste — Baja wine country cooking in the city.

• El Califa de Leon

  Taqueria · $

  Four tacos only: Bistek, Costilla, Gaonera, Chuleta. Michelin star (2024) — first taqueria ever. Pujol's chefs eat here. No seats, no frills, perfection.

• El Huequito

  Tacos al Pastor · $

  1959 founding. The original al pastor — vertical spit, chipotle marinade, pineapple finish. Credited with inventing the al pastor taco as we know it.

• Expendio de Maiz

  Pre-Hispanic Mexican · $$

  No menu. The kitchen decides based on what corn arrived that morning. Masa prepared fresh, tlayudas, memelas — ritual pre-Hispanic eating.

• Fonda Fina

  Traditional Mexican · $$

  Chef Juan Cabrera's celebrated revival of Mexican fonda cooking. Chiles en nogada, romeritos, mole negro — executed at tasting-menu level in a casual room.

• Grana

  Vegetable-forward Tasting Menu · $$$

  Chef Jorge Diez's open-kitchen counter. Guia Mexico Gastronomico winner 2024-2026. Vegetable and seafood tasting menu, no meat, serious technique.

• Huset

  Nordic-Mexican · $$$

  Chef Angela Iriarte's Nordic-influenced Mexican kitchen. Fermentation-forward, clean lines, Scandinavian discipline applied to Mexican ingredients.

• Koli Cocina de Origen

  Regional Mexican · $$$

  Chef Xrysw Ruelas celebrates regional Mexican ingredients — mole negro, chapulines, huitlacoche — with modern plating.

• Lotti

  Contemporary European · $$$

  April 2026 opening generating immediate buzz. Meticulous, elegant cooking from a chef who trained across European kitchens. Tiny room, no reservations at bar.

• Luerna

  Modern Mexican · $$$

  Elena Reygadas' approachable sister restaurant in Polanco. Excellent all-day dining, wood-fired focus, strong natural wine list.

• Maximo Bistrot

  Modern Bistro · $$$

  Chef Eduardo Garcia's market-to-table bistro. Farmers market menu, French technique, Mexican soul. One of Roma Norte's anchor restaurants.

• Merotoro

  Baja-Med · $$$

  Chef Jair Tellez brings Baja California's wine-country cooking to Roma Norte. Wood fire, great wine list, the reference for Baja-Med in CDMX.

• Nicos

  Traditional Mexican · $$

  Chef Gerardo Vazquez Lugo's family restaurant. 60+ years of traditional Mexican cooking. The Tuesday pozole is a Mexico City institution.

• Panaderia Rosetta

  Artisan Bakery · $

  Elena Reygadas' bakery. The guava roll has a daily queue before 9 AM. Best pastry program in Mexico City, sourced from organic millers.

• Porco Rosso

  Italian · $$$

  The best pasta in Condesa. Chef Arturo Fernandez trained in Naples and Bologna. Handmade pasta, small room, no hype — word of mouth only.

• Pujol

  Contemporary Mexican · $$$$

  Chef Enrique Olvera's flagship — #60 in the world. The mole madre has been fermenting for over 2,000 days. Tasting menu only, refined modern Mexican technique.

• Quintonil

  Modern Mexican · $$$$

  Chef Jorge Vallejo's seasonal kitchen using foraged and heirloom ingredients. Michelin-adjacent prestige, relentless focus on Mexican terroir.

• Rosetta

  Mexican-Italian · $$$

  Chef Elena Reygadas — World's Best Female Chef 2024, Michelin 1-star. Mexican produce meets Italian restraint in a colonial mansion in Roma Norte.

• Taqueria Los Parados

  Traditional Tacos · $

  Standing room, no sign, regulars only. Suadero and longaniza on a flat iron griddle at 2 AM. The after-service reference for CDMX line cooks.

• Yuban

  Oaxacan · $$

  Chef Alejandro Ruiz's Oaxacan kitchen in the city. Tlayudas, mole negro, chapulines, mezcal — honest Oaxacan cooking without the tourist markup.