“Norma [Listman] and Saqib [Keval] are the masterminds behind this place. Norma grew up in Texcoco, and Saqib is of Indian and Kenyan descent. It’s more than a restaurant; it’s a culinary exercise in blending cultures. They also take a political stand on issues of conscious management and labor rights, which makes this an exciting place to visit.”

“Chef Lucho Martínez is the enfant terrible of the city’s food scene. Ultramarinos Demar is a fantastic place that tackles seafood from a decidedly Mexican perspective. It’s a comfortable venue, and the product is super fresh—the menu is short and powerful. A great addition to the chef’s other award-winning restaurants. I recommend the blue crab tacos and the tuna tostada.”

“Years ago, a group of friends opened up a restaurant featuring their mothers’ recipes. This is an amazing place where you can taste the kind of comfort food that reigns supreme in Mexican households, like albóndigas [meatballs]. The food is delicious and the ambience devoid of pretension. It’s usually crowded, but you will have a great time.”

“In an area free of tourists, away from Polanco or Condesa, lies what is probably the best restaurant in the entire city. Nicos has managed to rescue and maintain several traditional recipes, respecting the original ingredients and the cooking process. This is a place unlike any other. It’s worth visiting the Clavería neighborhood just to have a meal there.”

“After migrating to the U.S. and experiencing a series of misfortunes, Chef ‘Lalo’ [Eduardo García] returned to Mexico and, to our good fortune, experimented with various restaurants. Years later, he was crowned as one of the key Mexican chefs, Máximo being his star venue. It offers a spectacular fusion of Mexican, French, and American comfort food. The service is also unparalleled.”

“Right in the center of Polanco, Klein’s opened its doors in 1962 and unleashed a major collision between deli culture, kosher, and Mexican food. The result is fantastic, especially at breakfast time. The San Marcos eggs are made with kosher salami, hot sauce, and refried beans—on top of a bagel. It’s worth visiting just to taste that dish, or the green chilaquiles with chicken.”

“This classic, from the legendary Briz family, lies in the heart of Mexico City. The food is amazing, especially the breakfast items. The El Cardenal conchas are one of my favorite pleasures in life, and they are freshly made. There’s always lots of people, so it’s advisable to visit when you have some time to kill.”

“I discovered this place during the pandemic, when they had a delivery service. The quality and flavors are just amazing, especially the tortillas, made with care. Now they have a venue that confirms their genius for traditional Mexican food—including those awesome tortillas.”

“Picking the best al pastor taco is very hard; it’s almost impossible to agree on the best choice in this city, but the El Huequito chain has a peculiarity. They serve the only al pastor taco without pineapple, and their recipe is unique. These tacos are small, different, and always delicious.”

“Behind the Zócalo in Mexico City lies a casual eatery where you can get tostadas with shrimp, tuna, and octopus. The brainchild of star chef Gaby Cámara, it’s the kind of place you can visit in the afternoon and sample every single tostada. It’s so easy and spectacular. Just order all of them.”

“Inside the Lázaro Cárdenas market in the Valle neighborhood, there’s a coffeehouse of exceptional quality, where the coffee is prepared with respect and the Mexican baristas are treated well. You can enjoy a delicious coffee and visit one of the city’s iconic markets. My beloved Passmar is just a wonderful place.”

“In Polanco, there is a traditional taquería that’s been operating since 1945. The menu is huge, but I recommend the house specialty: the carnitas tacos. They’re just incredibly good. Always faithful to the principles of Mexican cuisine, this venue is a venerable classic that does not get all the recognition it deserves. It’s been making people happy in this city for many decades.”