The best Mexican restaurants México

This is a very nice restaurant, with piano on the ground floor and musicians on the first floor, wood paneling and traditional Mexican food with a generous provincial touch. You can have lunch here, but you should know that this establishment is also known for its delicious breakfasts, including eggs with escamoles (ant larvae). El Cardenal is also the place to try the nata, a lumpy cream to be eaten with the house bread. An excellent address, with old-fashioned service and white tablecloths.

Full of history, this typical Mexican restaurant offers a particularly enchanting local experience. In a historic setting, diners admire both the traditional costumes of the staff and the mariachis who sing along. Its gargantuan menu offers soups, meats (pork, beef, poultry), fish, enchiladas, chilaquiles and tamales. Built in 1912, this emblematic restaurant was the first psychiatric hospital to be built in Mexico. It gave its name to the Mexican group Cafe Tacuba.

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.

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.

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.

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.

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!

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.

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.

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.

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.