Restaurants cuisine du monde México

Restaurant bar and grill in «Mexican» style. They serve enchiladas, handcrafts chilaquiles, etc. This place is very frequented by the locals who come to eat at lunchtime with their colleagues in the work.

Place very busy, nice to take a ice cream.

Beautiful Argentinean restaurant.

Nice and cosy place with a nice white and blue façade, open since 1959. You can take a seat on the pleasant terrace equipped with parasols, or inside to enjoy the colorful setting. The owner, originally from Chihuahua, proposes her northern cuisine: machaca, burritos and chivichangas to discover, all accompanied by a hot atole .Ideal for a light evening meal. The restaurant is conveniently located a few blocks from Viveros, a pleasant park and arboretum, and less than a 20-minute walk from the Museo Frida Kahlo.

The staff were friendly and helpful. The atmosphere is warm and it is also a meeting point of the French living in Mexico City. There you will enjoy numerous original and fine pasta dishes and good desserts.

They offer international cuisine. Casa Bell, located in a patio, is a restaurant frequented by Mexicans. Recommended for the local atmosphere.

In order to grasp the rather astonishing and quite singular essence of this restaurant, one must first grasp the intention of its managers. Without a menu, without prices and therefore without expectations, we invite you to trust the chef. You are presented with succulent and colorful dishes to be enjoyed until you are tired of them. As simple as that! The prices may be a bit high, but the quality of the food is guaranteed. Arrive a little early to put your name on the waiting list and enjoy an aperitif while you wait for your table to become available.

In this busy little restaurant in Roma, you'd think you were eating food cooked directly by a lovely Mexican grandmother, who took the time to prepare typical Mexican meals inherited from her ancestors, without forgetting to add a huge pinch of love. In addition to the huevitos al comal covered with chapulin (fried egg in a tortilla), the invigorating palomas, or the Jalisco style beef, it is for the tetelas, those tasty little triangular empanadas stuffed with chicken and beans, that one travels here.

In Mexico, Marco Carboni is considered the king of fresh pasta, since he had the opportunity to work at Osteria Francescana, one of the best restaurants on the planet. It was in 2017, then enriched by this experience, that he came to open his own restaurant that would soon become an icon of Italian cuisine. His gnocco frito (fried gnocchi) filled with parmesan foam and topped with prosciutto, mortadella tortellini and seafood risotto are served with a delicious olive focaccia that would make an Italian tear up.

Look at the chickens roasting on the spit and tell us your mouth isn't watering? The concept of Pollos Poncho is simple: here, the chicken is king, and we enjoy it without fuss, just roasted, with the skin that crunches under the tooth. For the hungry or if you are several, you can order it whole. For one person, a quarter of chicken is usually enough. Tacos, tortas and burritos (with chicken, of course) are excellent. You can serve it with potatoes or rice and enjoy.

This restaurant offers fine Oaxaqueña cuisine. We appreciate an ancestral know-how that is finely mixed in the modernity of the places and animated by a perfect service. Try your palate with surprising dishes such as chapulines (grilled grasshoppers) or the mole (chocolate sauce). It's an explosion of successful flavor.

No doubt the best address of Coyoacán to eat a lot and not expensive… As the kitchen is relatively good for the price, the restaurant is being stormed by the local students and employees, and between and, it often takes between 10 and 20 minutes before you can sit down at a table. But the crowd is also a guarantee of quality… 

The Polanco district has an incredible number of restaurants in Peru, Argentina, Japanese, French, Italian, but the good Mexican restaurants are not so many. That's why we recommend the El Bajío restaurant to all those who want to discover the country's traditional gastronomy. The hotel serves the same dishes as you eat on the street, markets or popular restaurants, but quality is guaranteed here. Indulge in a requesón gordita, pork tostada, nopal salad or carnita taco. You will be more than convinced of the delights of local gastronomy!

The map of this facility is simple: pizza, salads, and beer and wine to accompany. But that is a success. With attractive prices and a dream location facing the beautiful Los Cibeles square, this pizzeria is a perfect place for lunch and dinner. 

This facility prepares very good tortas, costing less than $ 50. Those with shavings porc in the sauce (lomo adobado) are particularly delicious!

This restaurant looks a little like our own bistro, with its relaxed atmosphere, its terrace tables, and its varied international menu, which includes both pasta and tartars. Good address. 

This adorable café is the perfect place for a hearty brunch with friends, which naturally starts with an excellent cappuccino with a heart. The egg dishes are a great way to start the day, as are the sandwiches, quiches and croque-monsieur. The pastries are also worth the detour: croissants, cinnamon rolls and muffins make your mouth water. Not to mention the desserts, especially the very refined tarts. The bohemian setting is as nice inside as on the terrace.

Chef Alejandro Ruiz brings the best of Oaxacan cuisine to Mexico City, a benchmark in Mexican gastronomy. The menu includes traditional tlayudas, delicious enfrijoladas and dishes made with huitlacoche (also known as corn charcoal) and mole. Of course, the chef adds his own personal touch to each dish for an innovative culinary experience. To further immerse yourself, the dishes are accompanied by mezcal, coffee and craft beers and local spring water.

It is a gastronomic reference point in the city, where the culinary traditions of the country are worked on with a fresh contemporary twist. On the menu or a la carte, you will find more than original creations: they are delicious, whether you opt for tacos or fresh fish plates, passing by grilled meats. All of this is accompanied by a glass of mezcal, of course. And the chef's inventiveness continues right through to dessert. Not to be missed under any circumstances, especially since the setting is warm and pleasant.

In Calle Regina, where every day there are new establishments that are falsely trendy and truly insipid, this one still resists the invaders... It is a typical fonda that meets the criteria of the three Bs: bonito, bueno, barato. The lunch formula is served at any time from 1pm and one comes here to eat as well as to drink a cold beer in all simplicity. Fridays are fishy: people flock to enjoy it. If you are looking to escape the tourists, Dzib is the place to be!

In 2007, Chef Takeya Matsumoto opened his own restaurant in Mexico City, after working for several years as a chef in Kanagawa Prefecture, Japan. His dishes include stews, kebabs of all kinds, robatas (Japanese grills) and a myriad of other Japanese specialties. It has possibly the best sushi in town. On colder days, you can enjoy comforting ramen and udon noodles. The best soup is made in old pots.

The casual atmosphere and innovative gastronomy that talented chef Alonso Madrigal has managed to craft for the opening of his first restaurant is nothing short of brilliant. Since 2021, he and his brigade have been reinventing the country's contemporary culinary scene with unexpected fusion dishes such as clam tostadas with chocolate and sikil pak sauce, pork sausages Lao style and wild mushroom salad with anchovies, arugula and sheep cheese. Exceptional wine list and cocktails.

Jorge Vallejo brings a breath of fresh air to Mexican gastronomy. Raised in the kitchens of Enrique Olvera (Pujol), he remains attached to local flavours. But he softens them with the use of multiple vegetables, which make his dishes a delightful lightness, a singularity in the Mexican culinary context. The restaurant is warm and welcoming, the service impeccable and the selection of Mexican wines unbeatable. One of the best restaurants in the city, committed to leaving a minimal ecological footprint by sourcing from its nearby vegetable garden.

A small, pre-Hispanic kitchen, whose secrets have passed on to apprentices since 1934. Specialities, in addition to traditional Mexican dishes, are to be found on the side of the curiosities: grasshoppers, worms, ant eggs and mosquito (Mexican caviars), wild boar or crocodile. The old chef has just left us, but his successor has now taken over the reins in his new premises right in front of the old one. To follow and test.

There are few places that carry on Spanish know-how and traditions as well as Le Cid. This medieval-style restaurant captures the style, music, and of course, the regional gastronomy of Spain, offering dishes such as jamón Serrano, Rioja snails, paella, and whole suckling pig from Segovia cooked in its own juices and carved before your eyes. Medieval dinners have been held here every Saturday for over forty years. The dancers and musicians will make your evening more enjoyable.

Through the fusion of a wide range of products and redesigned traditional dishes, Los Danzantes can be proud of its undeniable success. The harmony of flavors, colors and textures of its dishes makes them qualify as edible works of art. As in a museum, we contemplate them for a long time before taking pleasure in them. Here, we play with the fragrances and nuances of the ingredients by skilfully combining them with each other. We also recommend you to visit their second restaurant, located in Oaxaca. A hymn to beauty.

The restaurant offers traditional Mexican specialities - taco, hot peppers, molcajetes - in a modern, pleasant and affordable setting.

This restaurant has a large cellar. Each month it offers a menu that is specially designed to marry with certain wines. Wine connoisseurs will appreciate. The map of the restaurant is attractive and varied. 

If the menu of the day is not your taste, no worries. You will find many other nearby fondas along Río Lerma, which offers similar formulas.

A friendly Argentinean restaurant. Very good grilled meat.

One of the oldest restaurants in the Condesa district, it dates back to 1939 and specialises in chicken. It is a place more concerned with cooking than with decor.

This establishment serves very good oriental taco.

Fusion restaurant of Mediterranean cuisine at the top of the Torre Latinoamericana. Ideal for a romantic dinner: in an elegant and minimalist setting, you will enjoy a superb panoramic view of Mexico City. And prices are not excessive.

According to several rankings, this restaurant owned by chef Enrique Olvera is one of the best restaurants in the world. The ability of this avant-garde and deeply Mexican cuisine to reinvent itself is surely the key to its enduring success. The dishes on the tasting menu vary according to the seasons and the chef's desires. The restaurant also offers an omakaze menu of seasonal tacos with daily produce, so that the person ordering this menu has no idea what he or she is about to enjoy, along a central bar that seats 15 people.

The work of chef Jair Tellez, this industrial-style space (brick and metal beams, coloured by a beautiful fresco on the back wall) is an ode to good living, since almost everything is a tribute to good wine. There's a brasserie-style menu (tartar as a starter, slightly sophisticated salads), vegetarian options and a tendency to favour seafood (ceviche, crab, scallops), although there are two dishes based on rabbit and lamb. Profiteroles, crumble and panna cotta to finish off your last glass of wine.

Just a stone's throw from Parque Lincoln, this pretty little restaurant with its colourful and eclectic decor offers a varied menu with an emphasis on Mexican dishes, with chilaquiles, enchiladas and enfrijoladas in the lead. In the morning, the menu features eggs: Benedict, Norwegian style with smoked salmon or poblanos. There are also a few French-inspired dishes, including a good croque-monsieur or a croissant topped with turkey ham and cheese. The fresh fruit juices are excellent. Good address, especially for breakfast.

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.

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.