Mexico

Boca Deli offers one of the best varieties and flavours of coffee in the area... You can't refuse! If you're craving a good latte or a frothy cappuccino, be sure to stop by before starting your day. Breakfast consists of fresh fruit dishes, omelettes or eggs Benedict with salmon, bagels or chilaquiles. For lunch, it will be salads, paninis, burgers and some welcome Mexican specialties. The products, of an irreproachable freshness, make the reputation of the place.

This lovely restaurant nimbly navigates the ocean of Guanajuato's ancestral flavors: its name evokes an atole (drink) made from a variety of corn called cacahuacintle . To accompany it, nibble on the homemade rolls and indulge in the fruit salad with yoghurt mousse. If you're really hungry, order the chilaquiles with fried egg or the lamb cecina (cordero). Or go straight for the sweet treats: toast de nata with sliced strawberries.

In the heart of the small craft market, high-ceilinged, bright and nicely furnished, here is a space dedicated to regional cuisine. Here, the freshness of the ingredients, fruit and vegetables is paramount. You can find typical meat and poultry dishes, as well as some pasta and salad proposals. The lunch menu is very cheap, but perhaps a little light to relieve big appetites. Don't hesitate to order the magnificent enmoladas. The restaurant room, which resembles an inner courtyard, is bright and pleasant.

Here is a small shop which, if it doesn't look like much, is worth a stop for its burros, which are absolutely delicious! Typical sandwich from the north of the country, they are large wheat flour patties filled with meat and/or vegetable preparations and then rolled on themselves. Here, everything is homemade and the different preparations are spiced just right: machaca, deshebrada, birria, carne de puerco or combinado, you can sincerely try any of them, without any risk of disappointment. Not to be missed.

On the terrace or in one of the three areas of this old building with high ceilings, nicely restored, you can first stop to taste a very good selection of coffees or teas. The lounge area, with sofas and books, is particularly suitable for this. The pretty room at the back, which still has the stonework of its old walls, is perfect for a small snack or a more substantial dish for lunch. If the pizzas are not a real success, the chapatas are a real delight (especially thearrachera) and the dishes are not to be neglected either.

A small and very nice place that sends superb tostadas (grilled corn cakes) of fish and seafood. For cold dishes, let yourself be tempted by the ceviche or aguachile tostadas (octopus, shrimp, tuna, salmon or local fish). Looking for a hot dish? Go for the grilled or marinated tuna, coconut shrimp or even the vampire tostadas with melted cheese and garlic. De-li-cious. Various cocktails and beers for a friendly aperitif around an excellent guacamole or a basil hummus.

God, it's good... How can I describe this grouper, octopus, sprouted seeds, crispy banana and avocado? The eyes close and we prefer to think of something else... But then your taste buds remember the tostadas de pejelagarto and you regret not going back to taste other preparations that follow traditional recipes. This restaurant is also the place to go for fresh oysters by the dozen. Cevicheria is so successful that it has a second location in Villahermosa.

The Mansion de Los Orrantia is the most elegant restaurant in town, specializing in fish and seafood, located in a pleasant old house whose central element is the patio. We can only recommend theaguachile de camarón (shrimp cooked in lemon and chili juice) or the César Alejandro fish fillet. The menu also includes a number of meat dishes, both grilled and in sauce. The dishes are refined and colourful. All this is enjoyed in the pleasant patio filled with plants, we love it.

When the English mining company employees arrived from Cornwall in 1824, they took with them a recipe for a small loaf of bread with a potato and meat filling called pasty . Over time, miners' wives throughout the region began to develop this dish, which was easy to transport to the mine, by adding local ingredients. This restaurant offers a wide variety of these traditional fritters, both savoury (potato and meat, beans, mole, tuna, chicken, vegetables) and sweet (apricot, blackberry, pineapple, strawberry, chocolate, guava, etc).

It is a gastronomy with warm flavours which is proposed to you here. The chef proposes dishes with little-known connotations: pollo en salsa de carambolo (tropical fruit), apporreadillo (meat with egg and vegetable sauce), chavindecas (pigskin in sauce), morsiqueta con chorizo en salsa de mango (made with rice and crushed sausage), etc. Everything is delicious. In short, go for it, there is no risk of being disappointed by these new flavours!

Finally, there is a real culinary and gastronomic proposal, creative and innovative, in Patzcuaro: it was about time! The menu changes every week, so we can only give you a few examples to put you in your mouth: cold strawberry soup with mint, rooster in wine, pear salad and proschiutto, fettuccine, cream of chard, beef medallion, spinach salad with maracuya vinaigrette etc. After a few months of opening, the regulars are already present every weekend for some flavours that change from the ordinary.

This restaurant is the work of Chef Daniel Joho, one of the pioneers of international cuisine in Mexico. The menu with its global accents (Switzerland, France, India, Italy, etc.) will do a world of good to the traveller who has been dragging his spleen for too long in the fondas and other comedores of local cuisine in the four corners of the country: butcher's cuts, fish fillets, chicken curry, fresh pasta, onion soup, beef carpaccio and even Caesar salad. Real desserts and pastries to top it all off.

A traditional grandmother's recipe , executed by grandchildren for a well-polished cuisine with an exemplary presentation: the stage is set. Because Celia Florian transmits here her passion and knowledge of the real Oaxacan cuisine, the one of the villages and the families in celebration: triologia de moles, chiles de agua, coloradito, tasajo and some small deviations of conduct which smell good the Pacific coast. The kind of place not to be missed when you want to know more about the (good) cuisine of the region; to be enjoyed in the dining room or in a pretty green patio.

Baker, cheesemonger, delicatessen and restaurant, this is the winning combination. Let's not talk about the setting, which is simply perfect: an old-fashioned house with various spaces: you enter the shop, where the stalls make you salivate, then you can sit in the large room with its exposed beams or, for a private moment, in a smaller room that is just as pretty; those who love hot weather can always sit under the trees in the courtyard. And after the croque-monsieur for breakfast, you can have a waffle and a fresh fruit juice for a snack.

This youth hostel and restaurant has been preparing international dishes for more than fifteen years under its pretty palm roof. Although the mix of dishes is quite heterogeneous ( enchiladas rub shoulders with spaghetti and fish fillets with sushi), it is above all the pizza that is king here. As far as drinks are concerned, we go for home-made mezcals and good coffee, in all simplicity. A very nice place for a late lunch (once the hottest hours of the day are over) or for dinner!

This little shack offers good fish and smoked fish tacos with very good sauces, as well as very fresh ceviche with small vegetables. Those who prefer can order a grilled fish, served whole on the plate, with rice and a salad. We particularly appreciate the careful presentation (a rarity) and the colourful dishes. A simple family address, with green plants on the terrace. To be discovered.

We like the rustic-contemporary (or neo-champestral) style of this spot which welcomes both well-off families with their toddlers at the end of the school day and executives in a hurry to go back to work after a short break. Everything is good, very good, and it feels good to eat a real sandwich whose quality is based on the taste of the bread and the ingredients. Given the quality and freshness of the products, it's not surprising to learn that the man behind Eno is none other than Enrique Olivera, the chef at Pujol, one of the most renowned restaurants in the city.

The place has two premises in the same street, this one looking like a small bistro set up under the porticos: two small tables inside and the others - all very colourful - on the terrace. The menu offers more elaborate and international dishes than elsewhere in the village: cassolettes of melted cheese, tripe and marrow bones as starters, remarkably well-cooked meats and fish (tuna, salmon), and the inevitable local trout with different sauces. The burger is very well prepared (especially since you can choose the cooking).

Here is a superb little restaurant, with subdued lights, which exhibits on its walls and offers on the plate the best and most original dishes in Orizaba. In addition to the Mexican flavours found in the tacos, there are empanadas from Argentina and kushiages from the Land of the Rising Sun, salads and soups, as well as well-prepared tuna, salmon and beef dishes. A refreshing menu, a change from what we are used to seeing. The patio, with its beautiful fountain, is very relaxing.

This is a pleasant little restaurant that is very bright during the day, serving Mediterranean and/or Mexican cuisine, frank and without superfluous pretensions. Its small dishes have been delighting the palates of Xalapa for a good ten years already (the place opened in 2008), without any loss of quality or creativity. Every day, between 2pm and 5pm, a daily menu is offered at a very attractive price. Interesting if you don't mind eating out of order! Nice decor for one of the best tables in the region.

We can't recommend you enough to stop by this restaurant, known as the best table in the village (and we tend to agree). Locals and visitors alike come here to enjoy a good meal. The platillo del bosque offers a mix of proteins to wake the dead: arrachera, sausage, nopales, bean puree, guacamole and quesadilla. And the plato huasteco is not bad either... For the shy, the salad with snatch. The whole thing is very hearty, for an excellent value for money. Look no further.

In this large white-tiled palapa, they try to demystify the cuisine of the author by emphasizing the freshness of the products. The recipes are inspired by Japanese cuisine, particularly in the preparation of fish and seafood; the sushi is highly recommended. We also want to be tempted by the roasted duck and shrimps served with a sweet and sour sauce. To get a taste of the chef's talents, try the six-course tasting menu. It's the perfect place to have a great lunch in all simplicity.

This restaurant is the project of the renowned chef Javier Placencia, who has made the plants and vegetables from his garden the focus of his culinary project: everything here is organic, and this also includes the meats that are given pride of place. In addition to the catch of the day and the salads, there is suckling pig, free-range chicken, lamb(barbacoa) and even rabbit. Or how to do local with universal techniques. Probably the best table in Todos Santos, in a very pleasant bohemian setting. If you had to try only one restaurant, it would be this one.

Why do we recommend Alejandra rather than the other palapas that are located at this end of the beach? Simply because here, the shrimp cocktails are absolutely divine, surely thanks to that little zest of orange pulp that makes all the difference in the preparation. And, as the rest of the menu is also successful (especially the breakfast dishes, copious and well done), this is where it happens, on a reclining chair with your feet in the sand (literally), facing the ocean. In full immersion.

Under this palapa decorated in the colors of the ocean, which offers a relaxed atmosphere at all hours, here is the most famous place in town to taste the freshest fish: grilled fish, fillets, shrimps and octopus. Here, we fish (we can take you, if you wish), cut, prepare and serve only what is worth cooking in the purest Mexican coastal tradition. The cooking is invariably successful and, oh miracle, you can even find shrimps in their natural state... Efficient and tasty.

On the kiosk of the large, shaded square next to the beach and harbour of Santa Cruz, this small, all-outdoor café is the best place to enjoy a superb, locally-grown, highland coffee. Whether you prefer iced coffee or cappuccino, you will be served. There are great breakfasts and food at all hours (burgers, quesadillas, fried eggs, sandwiches, salads, etc.) as well as cakes to accompany your drink. Troba music every night from 7pm. A must for the locals.

I love this place which has kept a sincere simplicity despite the success of its cuisine: no fuss, you sit here with your feet in the sand, in the shade during the day and lit by candles in the evening. The dishes are very copious, everything the sea has to offer can be found here: octopus served with a deliciously spicy sauce, fish fillet, shrimps, etc. Also burger with fries and salads. This place could quickly become your cantine in Zipolite, especially since the margaritas are to die for.

What attracts the locals here are a few terraced tables on the sidewalk, shaded by creeping plants. People come here for an excellent cup of coffee and a delicious cake (strudel, tarte tatin, fondant au chocolat...), just as much as for three meals. The dishes are generous and not overly sophisticated: the extensive menu offers salads for the light-hearted, as well as excellent meat and fish dishes for the more demanding appetites.

El Caldero offers soups, broths and bouillons, perfect for warming up after a good day of walking. You'll be spoilt for choice with vegetable, rabbit, mutton, beef, shrimp, noodle and chicken dishes. A real complete meal in a big bowl. The place also offers traditional breakfast dishes, namely chilaquiles, enchiladas and eggs prepared as you like. Simple and cheap.

The excellent Dos Casas Hotel & Spa has an equally attractive restaurant. Aperi offers Mexican and international cuisine, prepared with fresh local ingredients. The menu varies according to the seasons, so that you can't get enough of it. On the à la carte menu, nostalgic travellers will be able to enjoy, for example, a duck breast with spices, a tasty plate of pasta or a perfectly seasoned piece of beef. As for the tasting menu, it offers exceptional value for money for a cuisine of this level.

Agua y Sal is one of the best places in the city to enjoy Latin cuisine exclusively dedicated to seafood. Given the quality of the food, the location of the restaurant and the neat surroundings, the prices are far, far from being exorbitant, although they are still higher than the average restaurant in Mexico. If you don't have the appetite for a dish (tuna with fig sauce... yum!), fall back on the aguachiles, tacos, quesadillas, ceviches and other very well concocted delicacies.

Tacos de barbacoa, sopes, enchiladas, chilaquiles... Here, everything is prepared with the surety of local flavours, completed by a few proposals of dishes of pre-Hispanic origin, such as this plato botanero based on insects of all kinds. When you eat here, you really get the impression that you are tasting authentic Mexican home cooking as you imagine it. You won't run into tourists here, as the restaurant is located slightly outside the tourist area of Coyoacán. An excellent tacoterapia.

This bright, parquet-covered dining room, built in the 1920s, is home to top-notch cuisine. The whiteness of the tablecloths and the simplicity of the furnishings free the senses to focus on what's essential: this European-inspired family gastronomy, concocted exclusively with seasonal produce. The menu is constantly changing, and the emphasis is on home-style cooking, with dishes served in the middle of the table, to be shared among guests. Another undeniable success for chef Monica Patiño.

This large historic building on the corner of the main square has recently been renovated into a hotel with a restaurant set in a beautiful patio. It is a rather innovative "historic-chic" concept, which offers a rather relaxed atmosphere and an excellent service. On the gustatory level, the trend is Italian, with a succulent beef carpaccio, lasagne, salads, homemade pasta (recipe with lemon and vodka) and pizzas with extra-thin dough... A little breath of fresh air on the local gastronomy.

Opened in 2014, this excellent restaurant was on a mission to push the culinary envelope around the cemita, the traditional bread roll used to make sandwiches all over the Latino continent. Here, the contemporary touch is clear, clean and precise. Mission accomplished, the chef still serves his beautiful cemitas, but also adapts and interprets the cuisine of the other Puebla: that of the mountains, the pastures, the mist, the smoke, the icy streams, the fruit, the pure air and the volcanoes.

Be sure to stop by this friendly rustic café with a few tables overlooking the square or under the glass roof of a lovely patio. You can go there for delicious coffees and hot chocolates, and nibble on sandwiches (baguette, burger) or other salads. Inside, the café is not very big but it is warm, with its wood details and plants that blend in with the decor. You can also stop by Madre Tierra at the end of the day to try some of the craft beers on the menu. Natural and local products.

The gastrothèques are a Mediterranean concept (Spain and Italy, especially) designating these restaurants which serve traditional and creative cuisine, inspired by the arrival of local products and of impeccable quality (no chemical fruit and vegetables, of course). After a small soup or salad, the chef is able to offer various dishes to satisfy every desire: fish and seafood of the day but also often, pork, chicken and beef. The hotel has an elegant bistro and can dine on the terrace.

It's the village classic, pampered by its owners for over thirty years. Upstairs you'll find a lovely covered terrace, and here you can try a little curiosity from Sinaloa, where Urique is actually relatively close: el aguachile de camarón . This is a dish of marinated shrimps cooked in lemon juice, traditionally accompanied by chillies. In the sierra, it is prepared with oregano andari, a kind of gum produced by ants and patiently collected in small quantities.

Looking for a great breakfast before hitting the road? Right across from the Plaza de las Tres Centurias, La Estación is a real institution for all things related to typical and regional cuisine, and the ideal place for hearty breakfasts such as huevos rieleros, tacos de nata or cecina. Here, it's all about good food, and you can enjoy melted cheese dishes, soups of all kinds, costillas, tacos, grilled meats and mole dishes. We appreciate the light and family atmosphere and the dishes that keep the stomach warm.

This is a lovely café-restaurant, freshly fitted out in a 1930s house, where you can sit in one of the many rooms that originally made it up. The sky-blue decor is relaxing. Here, the options are as vast as they are appetizing: Serrano ham or pear-gorgonzola tapas, lasagne and fresh pasta, salads, baguette sandwiches, carpaccio, grilled meat dishes or seafood (salmon, tuna, shrimp) accompanied by beautiful vegetables. And for dessert, what could be better than a crème brûlée or profiteroles?

Come on, we won't hide it, it's our favorite place for the local breakfast: freshly squeezed orange juice and, above all, pork meat in tacos (including a very nice cheek) or in barbacoa (spicy sauce), all to be accompanied by quesadillas and nopals. Not to be missed under any circumstances. The sign has other more central branches, but this one is by far the most pleasant: a small wooden hut with a tree on the roof around which it is built. Charming and tasty.

This is a place whose terrace offers a unique view of Machado Square and its garden. The cuisine here is a little more sophisticated than elsewhere, although it is based on regional products; its recipes are a contemporary adaptation of local gastronomy, while others are more oriented towards urban gastronomy. Of particular note are the original suckling pig confit(lechón), the squid tatemado or the chilorio de cangrejo (crab). Fresh fish, soups and salads for the timid. Excellent wine cellar for an elegant dinner.

This is a chic and elegant restaurant, with red armchairs and white tablecloths, and large windows that allow you to observe the city of Tijuana while discovering this beautiful cuisine. The dishes are designed by chef Javier Plascencia, who claims to be part of the slow-food movement: organic ingredients from the region, which change according to the seasons. Offers tastings to discover the emblematic dishes on the menu: tuna, octopus, sea urchin, lobster and elaborate desserts.

The restaurant serves meat dishes and specialities from the region. We are far from gourmet cuisine, but the dishes are rich and very good for the price. You can taste cabrito (goat meat), dried meat and more classical dishes, such as steak T-bone and Rib Eye. Thematic evening around mariachi on Thursdays and on Saturdays on Saturdays. 

Welcome to Café du Terrible Juan! Explore iconic dishes such as chilaquiles, molletes, eggs, sandwiches and muffins, all a delight. Taste specialty coffees, including the Mazapan latte, an exquisite fusion of espresso, steaming milk and Mazapan, a traditional Mexican sweet. Finally, don't miss the "Terrible Bacon", a baked sandwich topped with four varieties of cheese and wrapped in crispy bacon. The icing on the cake: dip it in maple syrup. An exceptional feast awaits you.

If you like to eat well, get off the beaten track, make the detour to this family restaurant which is a little set back from the tourist area, several blocks from the beach. The locals come here to eat generous fish and shellfish dishes, at more than affordable prices... The restaurant, which doesn't look like much, is on the second floor of a house and is recognizable by its facade, which is decorated with a mural fresco. You won't have any trouble to find it, all the taxis in Progreso know the address...

This restaurant is located in a superb old house, which has the advantage of offering a few tables on a terrace with a panoramic view of the valley and the mountains. In addition to the exceptional panorama, you will be surprised by the quality of the cuisine offered. The menu is simple, but the execution of the dishes is very well done, with Italian-inspired proposals: lasagna, pasta, but also some salads and pieces of meat. The portions are huge, especially the pasta plates. Ideal at any time.

Mónica Durán Pérez's family has always been in the restaurant business. Both a teacher and a cook, Mónica thought it would be nice to set up a small cooking academy in a nice and ideal location, the patio of her home. Her classes start with a visit to the market and then, back at her house, you'll learn how to make tortillas, enchiladas and chilaquiles, salsa roja and verde, mole poblano and ceviche. Unforgettable.

Excellent fish and seafood. Paella is highly recommended, such as lobster ($ 350), or shrimp to sea salt infused with lavender oil. Andrés loves the good food. Nice atmosphere.

Another address to remember in Mazatlan! Located on the basin where ferries, boats and cargo ships set sail, the restaurant naturally evokes the sweetness of the sea. The fish and shellfish that arrive in the kitchen are of the freshest, and the proposals are infinite, as it should be; you can even find oysters and scallops in their natural state. While you're here, take the opportunity to visit the dozens of trawlers anchored a little further on, the owners are very friendly and will gladly let you visit their boats.