The Best Restaurants in Mexico City: A 2026 Guide

Mexico City is not just one of the best cities to eat in Latin America — it's one of the best in the world, full stop. A taco stand with decades of history and a restaurant that appears on global lists every year can coexist on the same block. This guide covers both extremes, organized so you can find exactly what you're looking for.

High-End Dining

The tables that define the city's gastronomic scene — book weeks in advance.

Pujol (full profile →)

Chef Enrique Olvera opened Pujol in 2000 at just 24 years old, with a menu that initially looked more toward Asia and the United States than toward Mexico. Over time the restaurant found its definitive identity in avant-garde Mexican cuisine, and today is one of the most influential in the world — top 5 at The World's 50 Best and two Michelin Stars. Its signature dish, the mole madre, is a circle of fresh mole served over a mole that has been reheated and fed every day for over 3,000 days — a living dish served on its own, without meat or accompaniments, so that all attention falls entirely on the flavor. The omakase taco bar, with eight courses unlike any street taco, is another experience worth booking. Tennyson 133, Polanco.

Quintonil (full profile →)

From the couple formed by chef Jorge Vallejo and Alejandra Flores, who met while working together at Pujol in 2009. It began in 2012 as a daily-menu restaurant without pretensions, and today ranks third at The World's 50 Best Restaurants, with two Michelin Stars. The name comes from a humble Mexican herb that accompanies corn and beans — a deliberate metaphor for the restaurant's philosophy: seasonal, little-known ingredients outside Mexico, treated with maximum respect and technique. The nine-course tasting menu changes according to what Mexican fields offer at that time of year. Newton 55, Polanco, steps from Metro Polanco.

Rosetta

Chef Elena Reygadas — named World's Best Female Chef 2023 by The World's 50 Best — opened Rosetta in February 2010 in a Porfirian mansion on Colima Street, in La Roma. It began as a homemade pasta restaurant with Italian training (Reygadas studied in New York and worked with Giorgio Locatelli in London) and over the years leaned toward Mexican seasonal produce, without losing its Mediterranean accent. The success of her bread led to the opening of Panadería Rosetta just across the street in 2012 — its guava roll has been described as "a masterpiece of Latin American pastry" and usually sells out before noon. Rosetta holds one Michelin Star and ranks 34th at The World's 50 Best.

Sud 777

Since 2008, chef Edgar Núñez has led this "Mexican vegetable kitchen" in the south of the city, with a Michelin Star and consistent presence in The World's 50 Best. The tasting menu changes with the season and draws from the restaurant's own garden, where much of what reaches the plate is grown — nixtamal, ferments, long-cooked broths, and fruits and vegetables treated almost as absolute protagonists, without animal protein to distract from them. The space, with dim lighting and organic materials, also includes a sushi bar (Kokeshi) and a lounge with DJ on weekends. Blvd. de la Luz 777, Jardines del Pedregal.

Masala y Maíz

From chefs Norma Listman and Saqib Keval, exploring the migration of ingredients and culinary techniques between India, East Africa and Mexico, based on years of research into both of their family recipes. The name summarizes their philosophy: "Maíz" for native Mexican corn and the tradition behind it; "Masala" — a spice blend in Urdu and Hindi — for the other half of their heritage. The result is a rebellious gastronomic mestizaje, committed to both agricultural sustainability and the culture behind each ingredient. C. Artículo 123 116, Centro, Cuauhtémoc.

Baldío

Chef Max MacLean drew inspiration from his time at Silo in London to create something unprecedented in Mexico: the country's first zero-waste restaurant, and the only one in the capital with a Michelin Green Star. Here sustainability doesn't remain rhetoric — water is purified on-site, paper is made from recycled corn husks, and a network of over 50 producer families supplies every ingredient from chinampas in Xochimilco and regenerative agriculture projects. The kitchen, explorable à la carte or via tasting menu, demonstrates that philosophy and technique are not at odds: flounder crudo with jicama, carambola and avocado in leche de tigre, or heirloom tomatoes with pickled chayote on sikil pak, the classic Yucatecan toasted pumpkin seed sauce. More than a restaurant, Baldío functions as a platform to make visible those who keep Mexico's agricultural traditions alive — sustainability, they say, is not a limitation but the most honest source of creativity.

International Cuisine

CDMX's international dining scene has grown strongly in recent years, with offerings ranging from casual to elevated.

Ultramarinos

Seafood restaurant from chef Lucho Martínez (also behind EM) in Roma Norte, where European bistro style meets ultra-fresh seafood. The bar offers daily oysters and clams; standout dishes include the Sicilian-style mixed crudo with wasabi and soy touches, soft-shell crab with tartar sauce and lemon, and lobster rolls that have earned their own following. The salt-crusted fish smoked with butter is one of the most ordered mains, and the homemade flan closes any table nicely. Lively but sophisticated atmosphere, ideal for a long after-dinner — given the demand, booking ahead is wise (they require a card to hold reservations). Mérida 21 corner Río Pánuco, steps from Metro Sevilla.

Voraz

At Aguascalientes 93, Roma, where for decades the Servicio Becerra garage operated (its original sign still hangs on the facade), regio chef Emiliano Padilla opened this gastrocantina in 2024, fusing casual with refined. Padilla's background includes Pujol, The Breslin in New York, Fäviken in Sweden, Ryugin in Tokyo, and Noma 2.0 in Copenhagen — and that technique shows in every dish without losing the cantina spirit. The menu reinterprets Mexican cuisine with emphasis on the roots of northwestern Mexico, with the grill as protagonist: don't leave without trying the salted churro (flavored with chaya, not cinnamon, accompanied by cotija añejo cheese sauce) or the wagyu burger, which arrives intimidating in size but disappears quickly. The open kitchen reveals grills and roasters in action, and the craft cocktails — led by Norman Pérez — are worth starting at the bar before sitting down. Wednesday to Saturday, 6pm–1am; Sundays 1pm–7pm.

Plonk

Wine bar and Mexican-Asian fusion kitchen on the Condesa-Roma border, with Michelin Bib Gourmand México 2026. Chef Flor Camorlinga signs dishes like the shrimp udon with cheddar cheese and the marlin tamal, while sommelier Romina Argüelles — Michelin Sommelier Award México 2025 — curates a natural wine list. Pet-friendly terrace overlooking Parque México.

Feral

From chef Paola Sepúlveda (author of Al Carbón), facing Parque México in Condesa. Fuses French, Mediterranean and Mexican cuisine with Art Deco windows that let in natural light all day — atmosphere that recalls the Mediterranean more than CDMX. Open kitchen and extensive bar.

Animal (St. Regis)

The flagship concept from Grupo Costeño (the same people behind Cuerno, Ryoshi and Mochomos) inside Hotel St. Regis CDMX — fuses omakase, urban cuisine and grill in a single menu. From the special pork belly and arrachera trompo to the wagyu burger, everything goes through fire.

Propio

Chef couple Shary Romo and Alex Chávez, both trained at Quintonil, with a menu rooted in northern Mexico and international touches in La Roma. Since opening in 2024 it has earned loyal followers — don't miss the desserts, especially the monkey bread. Av. Álvaro Obregón 182.

Babero

European specialties — French, Italian, Mediterranean — on a Roma Norte corner since late 2022. Casual and contemporary atmosphere; the truffle sauce pasta and the Iberian ham croquettes have loyal followers. Durango 219, Roma Norte.

Anónimo Colectivo

From chef Klaus Mayr, with experience at three-Michelin-star restaurants (The French Laundry, El Celler de Can Roca), Italo-American cuisine with German touches in Condesa. Good selection of natural wines; the gnocchi and birria tagliatelle are the most ordered.

Botánico

A Condesa mansion with an interior garden full of cacti that also functions as a conservation space for endangered species. Modern à la carte kitchen from chefs Alejandra Navarro and Ernesto Hernández — try the scallop tostada or the rigatoni with kale pesto. Alfonso Reyes 217.

Kill Bill

Contemporary omakase/kaiseki with sushi and robata at a 14-seat bar in Roma Norte, inspired by Tokyo's listening bars with a particular focus on jazz.

Ciena

Corner of Alfonso Reyes and Tacámbaro in Condesa, led by chefs Nidia Kossio and Pavi Ancheta — Mediterranean-influenced cuisine with house production (homemade ricotta and mascarpone). Open from breakfast; the French toast and scones are mandatory stops.

Mexican Cuisine

The classics that have spent generations defining what eating well means in this city.

Contramar

Opened August 14, 1998 in La Roma, founded by Federico Rigoletti and José Luis Navarro under the direction of chef Gabriela Cámara, with the idea of recreating the experience of a beach palapa in the middle of the city. Its pescado a la talla — half red adobo, half green parsley salsa, representing Cámara's two heritages — has become so iconic that other restaurants worldwide copy it without disguise. The tuna tostadas and meringue with strawberries complete the essential trilogy. Contramar received a Bib Gourmand in Mexico's first Michelin Guide and was the subject of the Netflix documentary "A Tale of Two Kitchens." Arrive early or resign yourself to the queue, especially on weekends.

San Ángel Inn

The land where the restaurant stands today has history dating back to 1616, when Hernando Aragonés built an agricultural residence dedicated to pulque production. In 1776 it consolidated as the Hacienda de Goicoechea, and after various uses — including a hotel frequented, according to legend, by Pancho Villa and Emiliano Zapata during the Revolution — it opened as a restaurant on June 13, 1963. Today it preserves its gardens with cantera stone fountains, period furniture and cut crystal chandeliers, and its bar is home to margaritas following a recipe dating back to the founding. Mexican and international cuisine, with arrachera tacos among the most recommended.

Saks

Chain founded in 1985 as a vegetarian restaurant in San José Insurgentes, with the premise of "if you don't like it, you don't pay." Over time it evolved to a broader menu that includes meat, but maintains the original philosophy of healthy food with little salt and fat, plus its own bakery and pastry shop at each location. Today it has branches in Polanco, San Ángel and Lomas, each with an open kitchen so diners can see the hygiene of the process.

Fonda Margarita

Founded in 1948 by Margarita Lugo de Castillo, who began selling elotes and stews from a portable stove before opening a fixed location in Colonia Del Valle. Opens at 5:30am and closes whenever — depending on how quickly the day's stews run out, served in large clay pots: beans with egg, chicharrón in green salsa, bistec in pasilla. Anthony Bourdain called it "perhaps the best place to have breakfast in the world" on his show No Reservations. Today it is run by the founder's granddaughter, maintaining the same flavor and the ritual of arriving at 2am to light the charcoal. Adolfo Prieto 1364-B, Tlacoquemécatl del Valle.

Madre Café

In a Porfirian mansion facing Parque Luis Cabrera in La Roma, it works at any hour: breakfasts with eggs benedict, long afternoon meals and craft cocktails at night (Madre Carajillo is one of the favorites). Orizaba 131.

Caracol de Mar

Contramar's sibling, inside Hotel Círculo Mexicano in the Historic Center. Peruvian executive chef Álvaro Vázquez, under the direction of Gabriela Cámara, blends the flavor of the Mexican sea with Peruvian touches — the catch ceviche is the house star.

Los Danzantes

Gustavo Muñoz Castillo, without formal restaurant training, opened Los Danzantes on March 23, 1995 in the Jardín Centenario in Coyoacán, convinced that the neighborhood — cradle of Mexican mestizaje — was the right place for a restaurant that would reconcile ancient and contemporary Mexico. It was among the first to commit to a 100% Mexican wine list, something uncommon in the nineties. In 1997 Muñoz bought a disused distillery in Santiago Matatlán, Oaxaca, and from that came Destilería Los Danzantes, today producer of the Los Danzantes and Alipús mezcals served in the restaurant and exported to 25 countries. Double Michelin recognition (red star and green star). Parque Centenario 12, Coyoacán.

Carmela y Sal

From Tabasco-born chef Gabriela Ruiz (best chef in Mexico 2019), a tribute to the flavors of her childhood reinterpreted with modern technique. The menu is presented as a "culinary concert": tostadas de mentiras, fish ceviche, pork on the grill, and bananas with dulce de leche to close. Torre Virreyes, Lomas.

El Cardenal

Opened in 1969, founded by Oliva Garizurieta (originally from Veracruz) and Jesús Briz (from Morelia), with the goal of bringing both states' gastronomy to the capital. Over 50 years later, the restaurant maintains its own dairy farm — El Rancho Nuevo, in Zumpango — supplying the milk, cream and cheeses served each morning, plus an in-house bakery that bakes conchas from early morning. Breakfast of conchas with cream and hot chocolate beaten by hand with a molinillo is a ritual that has survived more than five decades without changing the formula. Palma 23, Historic Center.

Street Food

No trip to CDMX is complete without eating standing up in the street. These are specific addresses worth seeking out, not just generic categories:

El Vaporcito

Stand specializing in steamed tacos — pork, beef head, pastor — in Colonia Doctores. It has changed locations several times in recent months, so check their current address on social media before going. Prices by the kilo make it popular for sharing.

Linajito

An unusual stand: specializes in Mexican pelón pork and white-tailed deer, both with species conservation certification — each taco is, according to its owners, a step toward the preservation of these species. Only 4 tacos on the menu. Durango corner Insurgentes, Roma Norte.

Ladyboy

Authentic Thai street food stand (not the "restaurant version" with curry and noodles, but the Isan region dishes eaten standing up). Its creators spent three months in Thailand before opening; the space includes over 400 kilos of decor brought directly from Bangkok and even a tuk-tuk that picks up diners near Plaza Río de Janeiro. Tuesday to Saturday, 5pm–11pm, Colonia Roma.

Ramen Chido

Jiro-style ramen (dense pork broth cooked over 5 hours, thick noodles, portions that serve two) in two locations: Roma Norte and Hipódromo. The Ramen Pro Máx arrives weighing nearly a kilo — this is not light food, it's a ritual.

Extra.Extra

More than a food stand: it's a tin-roofed joint in Narvarte that sells fanzines, photobooks and independent publications alongside pour-over coffee and limited daily vegan burritos. Morena 1312, Narvarte.

Memel's Deli

Not a memela stand — it's a gourmet sandwich deli from chef-designer "El Güero Sandwichero." The Rubén (inspired by the New York Reuben, with pastrami, homemade sauerkraut and Swiss cheese) is the most ordered; don't leave without the house-made pickles. Zacatecas 231, Roma Norte.

Marisquería Julichi

Julián Martínez, owner of BellMar (the seafood distributor that supplies restaurants like Rosetta), decided to open his own street stand in early 2026 — and went viral almost immediately. Ceviches, aguachiles and tostadas with the same quality seafood used by high-end restaurants, at street prices. The queue closes at 2pm when the day's catch runs out. Marina Nacional corner Felipe Carrillo Puerto, Anáhuac.

Tacos Tony (Narvarte)

Over 30 years of history — started as a tin stand and today is an absolute reference for suadero in Narvarte. The suadero en trozo has gone viral, but many locals prefer it diced. Also: tripa, cabeza, lengua and longaniza. Open until the early hours on weekends. Torres Adalid 1702 corner Av. Universidad.

Markets: The Complete Experience

Traditional markets offer a way to sample multiple cuisines in a single visit, all under the same roof.

Mercado de San Juan

Officially Mercado Ernesto Pugibet, inaugurated in 1955 on land where the warehouses of the "El Buen Tono" cigarette factory once stood. It is the city's gourmet and exotic market par excellence: crocodile, boar, ostrich, buffalo and even lion meat coexist with aged cheeses, imported charcuterie and insects like chapulines and escamoles. With 361 stalls, it is the historic favorite of chefs and restaurateurs.

Mercado de Coyoacán

Originally designed by architects Pedro Ramírez Vázquez and Félix Candela, though a later renovation gave it its current colonial-style facade. The undisputed specialty is tostadas: Tostadas La Chaparrita, founded in 1956, and Tostadas Coyoacán "Las Originales" (also since 1956) compete for the title of the city's best. Ignacio Allende s/n, Del Carmen, Coyoacán.

Mercado Medellín

Officially Mercado Melchor Ocampo, nicknamed "La Pequeña Habana" since Cuban, Colombian, Venezuelan and Peruvian families reinvented it after the 1985 earthquake. Over 500 stalls with arepas, empanadas, Peruvian ceviche and products from across Latin America.

Mercado de San Pedro de los Pinos

Designed by architect Pedro Ramírez Vázquez in 1957, recognizable by its industrial sawtooth roof. Famous mainly for seafood — Mariscos La Fuente de la Juventud is the name everyone mentions. Facing Parque Pombo.

Practical Tips

• Book in advance at high-end restaurants — some have wait lists of several weeks
• The main meal time in Mexico is between 2pm and 4pm, later than in many countries
• Standard tip is 10–15% of the total
• If you have dietary restrictions, mention them when making your reservation — Mexican cuisine frequently uses ingredients like peanuts, dairy and chile

The Bottom Line

Mexico City's gastronomic scene rewards both exploration and planning. A perfect day could start with something from a market, continue with a leisurely neighborhood meal, and end with a carefully planned reservation at one of the tables that puts Mexico on the world culinary map.

Come hungry, and with time — the best food in this city does not rush.