The best restaurants Mexico

As much as you say, the flavors here come directly from the families of the two young owners and cooks: from Oaxaca to one from Michoacán for the other. And they don't do fusion, if they're in fashion across the country: the card rolls the list of dishes by specifying in which gastronomic culture our papillae will be dives. The choice is impossible because all the dishes are watering: corundas or chalupas? a different and diverse moles from Oaxaca and Atapakua from Michoacán? Unless you choose for the famous caldo caldo to fish or shrimp… Anyway, everything is to be accompanied by a mezcal or, better still, rum from Uruapan: .

Throughout Mexico, markets are a good option for eating fresh and tasty food at an economical price. Merida's markets are no exception to the rule. The Santos Degollado market, better known as the Mercado de Santiago, was completely renovated and modernized in 2018, to the delight of the eyes and taste buds... It invites you to stroll among the many taquerías - these stalls originally specialized in tacos, but whose offer extends to all Yucatecan specialties - and of course to mark a gourmet break.

This is the meeting place for travellers residing in this tourist area. There are all possible preparations based on local coffee, as well as typical regional drinks to discover absolutely: pozol (coffee and corn) and tazcalate (corn, cocoa, achiote and cinnamon). We also eat very good Mexican or international dishes.

It is a (real) old house and its patio that welcomes you for breakfasts and lunches of Mexican and Spanish inspiration. Don't hesitate to stop by for a hearty meal before heading out for the day. The food is traditional but nevertheless neat and original: ahogados a la torres (a treat!), fruit salads, fajitas de pollo, machaca with vegetables... Also some sweets, notably waffles. Settled in the shade, in the patio, you feel rested and satisfied at the end of the meal.

It is the only restaurant on the road leading to the archaeological site. Whether you need to take forces before you visit the ruins. The kitchen is of course very simple because we are in the forest, in the middle of nowhere, but very tasty because tortillas are handmade and cooked in wood fire.

In the heart of San Francisco's historic district, this is a place to dine outdoors and enjoy the specialties of the regional cuisine: lechón tostado (roasted suckling pig), caldo de pavo (turkey soup), sopa de limón, tamal horneado or empanadas de chaya y queso. Just as popular with locals as with visiting birds, who also come to refresh themselves with a coconut horchata, accompanied by one of the many taquería snacks.

A beautiful old house that offers the specialities that characterize the north of the country: grilled meat. Delight yourself.

In the courtyard of the eponymous museum, the old building just renovated, the map is wide and the preparation of the Spanish and Mexican inspired dishes with security. The area has a terrace, a bar and also a space dedicated to musical expression. A very good moment in perspective.

El Cachimbazo is a good spot with a traditional and family atmosphere to enjoy seafood in the city. The place has a colorful wooden terrace that overlooks the sea and its playful pelicans. In the kitchen, a whole army of cooks are busy satisfying the palates of the most demanding visitors with the traditional fish fillets stuffed with seafood, squid stuffed with crab or the very regional pan de cazón.

The name of this small restaurant with rustic and cozy decor reveals its maps as well as the visitor: yes, we serve tacos, make it the most emblematic and popular of the country, but they are tacos like nowhere else, since the recipes are very creative and original: Vegetarian options (nopal and roast tomatoes, macadamia nut cheese with aioli sauce), chorizo accompanied by avocado and almond sauce, besides perfectly original tacos al pastor and tacos of cochinita pibil. For those who want to reconcile with Mexican cuisine, also enjoy a very beautiful home dessert card.

Considered the best table in Tlaquepaque, this restaurant serves small dishes of Mexican inspiration with contemporary accents. In addition to meat (beef medallion) and fish (salmon carpaccio), vegetables and fruit are far from being forgotten in the preparation of these small dishes with original flavours and presentation. Maracuja margarita is a must have...

In a magical and colourful little street corner (of course!), this small café with its organic decor is a real breath of fresh air for those who want to take a break from the neon atmosphere of thefondas: the soothing decor and terrace will delight even those who get up on the wrong side of the bed. On the menu, disarming simplicity for small dishes of local inspiration; coffee, salads and sandwiches at any time. For a snack, you can try the delicious crêpes. And for a refreshing break, don't hesitate to order one of their smoothies.

The Portales de San Martín, in the square of the same name, is a stronghold of local gastronomy, frequented almost exclusively by the city's residents, who flock there in the evening. There is a wide range of dishes on offer, and it can be difficult to choose between them. Conchita cerverais known for offering the best home cooking of all the small restaurants in the square, and is the ideal place to try panuchos, tamales horneados and other tacos de cochinita pibil. Every lunchtime you will be offered a different full menu.

Nice little palapa surrounded by greenery, pleasant and impeccably clean. You can sit down on wooden furniture to taste regional dishes in all simplicity. It is a very good option to satisfy a small - or big (the plates are copious) - hunger and to take a break between the visits of two archaeological sites. On the menu (more than economical!), huevos, quesadillas, pollo and carne de res. The place is also very popular with locals who come for breakfast or to get their strength back before an afternoon of work.

We can't recommend enough that you share a molcajete, a vegetarian or carnivorous preparation in a large pre-Hispanic stone bowl: there's plenty for two. There is a choice of 100% vegetables, beef, chicken, shrimp or fish, or even a mix of all of the above with cheese and grilled vegetables. There is also a good selection of salads, soups and traditionalantojitos(enmoladas, enchiladas), as well as fish fillets or filet mignon, shrimps and grilled meats. Very good address.

These trucks are very inventive in their simple yet original culinary creations. Among those not to be missed, try Humo's, which offers homemade sausage and deli specialties. Everything is charcoal grilled for hot dogs like no other! Other food trucks are grouped together at the Food Garden or El Punto Foodtrucks. Some of them are mobile, but they are usually not far from Aguacaliente Avenue or Club Campestre. The ideal place to eat outside, and taste the local craft beers.

This is the neighborhood market, which includes a multitude of puestos , each more appetizing and authentic than the next. You will be solicited from all sides by the vendors and will not know where to turn. Here you can eat delicious quesadillas and exquisite gorditas and tostadas. Trust your sense of smell, you can't go wrong anyway! Not a bad place to eat without breaking the bank after visiting Coyoacán.

Le Bon Plan, a friendly and unpretentious corner of France, is the project of Christophe and his family who settled in the capital of Jalisciense. He has turned this house, which was destined to be destroyed, into a place where curious Mexicans or Francophiles and nostalgic French people meet over a bottle of wine or a dish, while listening to an accordion tune from one of the bands that perform in the evening. Also worth discovering is their other restaurant, Amelie, on Terranova Avenue, in the Providencia neighborhood, perfect for breakfast and brunch.

La Clasica is a place where you can eat well, where the portions are generous and the prices remain very low. There are dishes to share, including tostadas for those who are a little hungry and other more hearty dishes like burritos. You can have a good time drinking a corona and listening to the music. It is a young and lively place, perfect to enjoy your stay in Cozumel. You can also go there just to have a drink with friends. Definitely a friendly place that we recommend!

Located on the outskirts of the city, the Alfonsina restaurant, named after the maternal grandmother of chef Jorge León (also known as El Moles), was established in her family home. You guessed the main course! Mole (Spanish for "sauce") is a typical Oaxacan dish made with roasted chiles, cocoa, tomatoes, nuts and chocolate, which is pounded in the Molcajete, the traditional Mesoamerican mortar. The one from León is definitely worth the detour, especially when you know that he would have spent 6 years in the kitchen of the emblematic Pujol, in the Mexican capital.

This restaurant was created by nine students from the province of Mixteca (northwest of Oaxaca) straight out of culinary school. Their main objective is to bring their guests to appreciate the delicacies of the indigenous cuisine through a service of seven seasonal dishes. It's like eating in a Michelin star restaurant, but without pretension or extravagance. Delicate and attentive staff. Many guests will leave the place saying that it was one of the best meals they have ever had. A rare gem.

With an Argentine mother and an Italian father, Chef Mateo quickly understood that he had to continue the gastronomic legacy of his predecessors by offering pizzas of unparalleled quality to the people of Oaxaca. Accompanied by his wife Sarai, it was in 2016 that he began selling pizzas with chorizo, hibiscus flower and even chapulines (grasshoppers), harmonizing with his seasonal herbs and vegetables. Perched on the small balcony, one delights as much in the thin dough and succulent crust as in the authentic cachet of the pizzeria.

Its menu, separated like a symphony, with its preludes, interludes, climax and grand finale (appetizers, entrees, main courses and desserts) makes every guest drool with the delicate composition of its ingredients: smoked cheese and honey-roasted peppers, lamb with candied orange peel, or fettucinni with shrimp, chiltomate and Xtabentun (a honey-based liqueur with an aniseed taste). Chef Gabriela Ruiz plays with the flavors and products of the state of Tabasco, her home province, preparing spectacular dishes.

Chef Edgar Nuñez, a fervent lover and defender of natural and tasty ingredients, offers colorful and contemporary dishes that he describes in a very brief way in his menu. You'll have to arrive with an open mind and the intention of being surprised by the boldly elaborated plates: cod with pears and cedar, mushrooms, baby potatoes and pine and roasted quail with levisticum herbs. The restaurant itself is beautiful, adorned with greenery and natural materials. A place to savor with all your senses.

Chefs Rodney Cusic and Mercedes Bernal had dreamed of opening their restaurant since they were kids. It was in 2016 that they opened Meroma, after working for several years in New York and then in London. Since its opening, they have been able to boast of having a street-front location, given the high traffic of the place. Built on two floors in a modern decor with a retro touch, the restaurant offers a seasonal menu with sought-after flavors. We appreciate its foie gras, its beef tartar and its quail marinated in harissa.

Cityzen boasts one of the best views of Paseo de la Reforma, Angel de la Independencia and Chapultepec Castle. Established on the top floor of the Sofitel in a stylish and trendy aesthetic, its menu includes a handful of tacos and tostadas, burgers and shareable dishes like crispy potatoes with bacon, Iberian ham shoulder or shrimp casserole. There are also French, Argentinean, Mexican and Spanish wines and tasty cocktails. Ideal for a tête-à-tête.

The people of Oaxaca can't get enough of this mobile shop, and for good reason: they've been making the best tacos in town since 2004! Their slogan: "We're not the only ones, but we're the best!" Their tortillas are handmade and a myriad of toppings are offered. Their lechón tacos are especially delicious. Beware of misunderstandings: a stall with the same name is nearby, so be sure to head to the right place.

This experience alone is reason enough to visit Oaxaca. Built around a wood-fired clay oven, in a hodgepodge of clay pottery and colorful ingredients, the dark restaurant immerses its guests in a bewitching and electrifying atmosphere. Accompanied by her team, the chef Elena concocts real gustatory wonders before your eyes while explaining her approach. The authentic flavors follow one another: corn cobs, squash flowers, nopals, pumpkins and native plants. A pure delight.

L'Armadillo is a love story between a Californian chef and a French-Moroccan hotelier who, convinced of the importance of offering excellent organic ingredients, decided to crystallize their project and open a cutting-edge, multicolored vegan fusion restaurant. Their menu is composed of traditional dishes inspired by Moroccan and Mexican gastronomy. It is with dedication and enthusiasm that the waiters bring you tagines of huitlacoche, pastillas of hearts of palm and irresistible colorful cocktails.

Before serving you anything, young chef David Castro Hussong wants you to know this message: "We apologize in advance, because we never really know what we're going to serve you, but that's when the fun begins, the thrill of cooking what's at hand." But no matter which touski you choose, whether it's the duck, lamb, or even the chayote salad, you'll leave wondering if this was one of the best experiences of your life (for your taste buds).

Entering this fabulous mollusk sanctuary, one wonders if one hasn't landed in a royal palace, so lavish and elegant is the place. The chef Poncho Cadena offers the most modern cuisine through a detailed menu that lists dishes such as octopus with coriander cream, clam chowder with chili butter, fish of the day and of course, oysters. The latter will be opened by a waiter assigned to this Herculean task who will also offer you lemon, mignonette, and other divine sauces.

When visiting Guadalajara, you cannot miss the "biggest cantina in the world", with its excited bankers, eager waiters and troops of musicians singing at the top of their voices. The atmosphere is one of good humor and hilarity, day and night. Between the trays dripping with hot sauce and beer and the horde of dancers crowding around the pavilion, it's like being in a musical with the soundtrack of guitars, violins and the sweet voices of mariachis.

Succumb to the dolce vita in the mountains of Chiapas: raviole, pizze, osso buco, fettuccine pomodoro and a whole host of truly Italian specialties. Pure art. The irresistible aromas emanating from this Calabrian-run restaurant make your mouth water and promise a culinary experience to match. But be warned, with only six tables - fewer than there are members of the Corleone family - it's best to book in advance if you want a chance to savor these delights.