Top 35 Mexico City Restaurants for Birria, Ceviche & Tacos
Skip to main content The stand-out spots in a city that's dense with incredible food. Courtesy Mi Compa Chava In the unfathomably large terrain of Mexico City, there is something excellent to eat on every corner, at every hour. When visiting, a game plan is necessary—as the tacos, quesadillas, and elotes pile up, stomach space
Mexico City is vast and endlessly hungry—every corner, market stall, and late-night stand offers something worth trying. When visiting, plan for a mix of reservations and wandering: sit-down meals for star dishes and room left for street tacos, tortas, and elotes. This selection blends time-tested institutions, exciting newcomers, global flavors, and taquerías that have been perfecting recipes for decades. Pick a few formal dinners and leave space to roam mercados and puestos—the city rewards all appetites.
How we chose: Each restaurant below was independently selected by Condé Nast Traveler editors and reviewed by a local contributor who visited. We balanced fine dining and budget-friendly spots, standout dishes, setting and service, inclusivity, and sustainability. The list is periodically updated as restaurants evolve.
Lina — A cozy, homey dining room centered around a wood-fire grill. Season-driven plates showcase fish, vegetables, salads, and inventive ceviches and grilled meats, all artfully plated.
Fugaz — Playful, ever-changing weekly menu from La Corazza offering creative small plates and three signature tostadas. Casual, experimental, and perfect for wine and shared bites.
Maza Bistrot — Indian-Mexican-French fusion: think biryani, pakoras, Mumbai-style sliders, and kulfi in a warmly lit, boxy space that highlights cross-cultural flavors.
Contramar — A Condesa lunch institution famed for tuna tostadas, bright ceviches, and whole fish a la talla; expect long, leisurely lunches, rosé, and memorable desserts.
El Turix — Tiny taquería celebrated for cochinita pibil—achiote-citrus pork served on panuchos, tacos, or tortas. A Polanco favorite for quick, authentic coastal Yucatán flavors.
Ultramarinos Demar — Seafood-focused oyster bar and raw counter with salt-baked fish, crab, and a much-lauded lobster roll, set in a sleek, seafoam-tiled dining room.
Galanga Thai House — Elegant Thai cuisine in a Porfirian patio from Somsri Raksamran; elaborate, balanced flavors, beautiful plating, and thoughtful desserts.
Masala & Maíz — A refined Mexican-Indian fusion experience: ghee prawns, coconut esquites, whole roasted kuku and elevated cocktails from a Michelin-recognized chef.
Mi Compa Chava — Coastal seafood counter specializing in aguachiles and raw-bar items; inventive shrimp and fish preparations in a bright, plant-filled space.
Restaurante El Cardenal — Old-world atmosphere and celebratory energy with dairy-forward cooking linked to the restaurant’s ranch, seasonal specialties, and classic Mexican pastries.
Maizajo — Tortillería, taquería, and restaurant in Condesa known for exceptional fresh tortillas, creative tacos, and rotating chef events called Maizajadas.
Esquina Común — Rooftop fine dining by Ana Dolores González blending Peruvian influence with corn-forward Mexican technique; herb-led, soulful dishes and a Michelin star pedigree.
Chuan Bei Wei (川百味) — Sichuan hot pot and chuan-chuan in Zona Rosa: pick your broths, select raw items from refrigerated shelves, and build personalized dipping sauces.
Panadería Rosetta — Elena Reygadas’s beloved bakery cafés: guava-ricotta danishes, conchas, chocolate-glazed doughnuts, and rustic loaves—ideal for morning pastry runs.
El Mirador de Chapultepec — Historic cantina since 1904 with a mahogany bar and classic plates: beef broths, hearts of palm, salt-baked fish, and festive lunches.
Tacos del Valle — Nuevo-retro taquería with three trompos (including adobo and black pork belly) and a lineup of eight salsas; try the signature La Tijuanita.
Quintonil — Polanco tasting-menu destination focused on vegetables and indigenous Mexican ingredients, earthy flavors, and an off-site garden for produce.
Expendio de Maiz sin Nombre — Chef Jesús Tornés’s rural Guerrero kitchen transported to the city: no set menu, corn-based dishes served until you’re satisfied, clay-pot cooking and heirloom ingredients.
Los Cocuyos — A tiny, meat-forward taco counter specializing in slow-cooked offal and suadero. Campechano and tripe are simple, fatty, and deeply satisfying late-night eats.
Máximo Bistrot — Eduardo García’s farm-to-table flagship: seasonal, refined plates that marry French technique with Mexican ingredients, including Xochimilco-grown produce.
El Hidalguense — Weekend barbacoa institution with two-story dining and pit-roasted sheep and goat wrapped in maguey, served with consommé, tortillas, onion, cilantro, and avocado.
El Vilsito — Mechanic-by-day, taquería-by-night known for exceptional al pastor carved from vertical spits; order tacos or gringas and join the sidewalk crowd.
Restaurante Nicos — Family-run classic since 1957 focused on careful sourcing and traditional recipes: mole variations, house-nixtamalized tortillas, and polished service.
Meroma — Neighborhood comfort from Rodney Cusic and Mercedes Bernal: vegetable-led plates, elegant proteins, standout pastas, small bites, and a thoughtful wine list.
Ticuchi — Enrique Olvera’s agave-forward bar and vegetable-forward menu in the former Pujol space. Try mushroom tamal, guacamole, tamales, and rare mezcals or sotol.
Fonda Margarita — Classic breakfast spot with communal tables and a rotating roster of five daily guisados; perfect huevos con frijoles and smoky house salsa.
La Polar — Multi-level birria landmark open since 1934 offering goat (sometimes beef or mutton) stew with consommé; communal, lively atmosphere often accompanied by mariachi.
Bar El Sella — Old-world cantina favored for chamorro (braised pork shank), jamón serrano, and Spanish-leaning plates; a local insider’s lunch place.
Tamales Doña Emi — Walk-up tamales counter in Roma with pillowy masa and inventive fillings: mushroom with pork, squash blossom with cheese, and sweet fig-and-cream varieties.
Siembra Tortillería — Tortillería and taquería centered on corn: house tortillas shine alongside tacos, tlacoyos, and squash-blossom quesadillas—an education in Mexico’s maize culture.
This gallery has been updated with new information since its original publish date.
Contributors: Scarlett Lindeman (writer, chef, and restaurant owner based in Mexico City) and Naomi Tomky (award-winning food and travel writer exploring cuisine and culture).