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).
