The 25 best restaurants in Mexico City

What is it? A high reference of contemporary Mexican cuisine for almost 20 years. Chef Enrique Olvera's flagship restaurant currently ranks 12th on The World's 50 Best Restaurants list; it opened in 2000, moved from Petrarca to Tennysson, Polanco, in 2017 and menu renewal is a constant that grants it stardom.

Why go there? The best restaurant in Mexico cultivates seasonings, textures and backgrounds of Mexican food, coupled with the organic garden that models and produces in the same garden of the place. Pujol's baton is the availability of products and freshness of ingredients.

What to try? The mole madre with hoja santa tortillas is the only and exclusive permanent dish, black mole from Oaxaca prepared with dried fruits, nuts and herbs, among other ingredients. There is also the omakase taco bar, a tasting of eight to 10 times at the bar with a selection of drinks.

What is it? At Máximo Bistrot Local's pantry, more than two-thirds of the space is occupied by ingredients sourced from local farms, including crops from Xochimilco. Chef Eduardo García, along with his wife and business partner Gabriela López, opened this restaurant in 2012 under the purpose of serving dishes born of fair trade and fair cultivation.

Why go there? Eduardo García has an outstanding resume in spaces such as Le Bernardin (New York, three Michelin stars) and Pujol (Mexico City). The restaurant follows the strict philosophy of supporting national products; sophisticated dishes without falling into an ostentatious presentation that you can accompany with craft beer or wine.

What to try? The menu changes daily, but never fails to impress with items such as asparagus and carrot puree, chicatana ants or serrano chili.

What is it? Representative of the product cuisine and multi-concept restaurant based in an old typical Pedregal house, Sud 777 is by chef Edgar Núñez and comes to life among mirrors of water and fresh vegetable ingredients.

Why go there? It is currently number 14 on the list of the 50 Best Restaurants in Latin America. The interior features wood, stone and facades, a collaboration between Sergio Berger (Niz-Chauvet architects) and designer Adan Carabes.

What to try? The main compass is the tasting menu: rotating, avant-garde and traditional at the same time, with a gold-winning chili stuffed with bitter chocolate and crunchy cocoa.

What is it? Quintonil lands as an expression of Mexican cuisine and herbal essences, picturesque and completely different flavors (for the better). This year, the restaurant run by Jorge Vallejo and Alejandra Flores, arrives at number 24 of The World's 50 Best, a listing it became familiar with since 2015.

Why go there? The food focuses on products extracted from the earth, highlighting their flavor and importance of nutrients. The balance in each dish is spot on, executions that take contemporary Mexican food to its maximum potency. All from the frying pans of a subtle kitchen in Polanco.

What to try? Chapulin and bean adobos, artichoke tamales, chili infusions and glazed onions to exploit sensations of national roots. The nixtamalized tomato braised in meat juice and vegetable reduction is a must-try.

What is it? Named after the Roman fermented fish sauce. Garum, by Vicente Torres (Best Chef Millesime 2011), specializes in Mediterranean food in balance with local products, which make the menu changing, but always innovative. In an interview with the chef, he told us that Garum arose as “an opportunity to set up a project with a lot of freedom”.

Why go there? It is not just another signature cuisine, it is the care for details and respect for the products, a suggestion to be purists of the flavor and take a tour of the origins. The menu is based on a balance between local products and Mediterranean influences.

What to try? The chocolate clam with beer, sangrita slush and salt air, is the translation of a michelada to an excellent cold starter.

What is it? In this Porfirian mansion you will find the composition of Italian cuisine with Mexican touches, where there are no clichés. They make use of ingredients -especially seafood- in recipes like those an Italian grandmother would cook; flashes of creativity by chef Elena Reygadas.

Why go there? Seasonal ingredients at their most potent, completely friendly atmosphere in the afternoons and very romantic in the evenings. As if that weren't enough, the success of their bakery has borne fruit in two locations (Roma and Juárez) specializing in sweet and savory bread.

What to try? Mole verde with quelites for herbal tasting and with wild touches without losing creaminess; white criollo cocoa chocolate and hoja santa, the dessert that unmasks the fears of experimentation.

What is it? Contrary to other Italian places focused on offering home cooking that would make the nonna, or those of fusion cut, Belfiore aims for a menu that you would find in the boot of Europe. The greatness of the dishes lies in the simplicity of the ingredients.

Why go there? The food is as comforting as the low-ceilinged space itself and stark shades of white. A radiant menu of pasta, pizza, salads and desserts. Tip: the first pasta that winks at you is the right one, look no further.

What to try? Fusilli with eggplant, ricotta cheese and tomato (tropical, unctuous and simple tones); risotto with artichoke hearts and Parmesan (the strength of the purest Italian flavors) and the baked penne with artichoke and truffle oil (this one will make you cry).

What is it? Baja California cuisine with an urban touch, dishes that try to be as faithful as possible to the ingredients purchased that day, chosen with high standards and used generously by chef Jair Tellez.

Why go there? Worrying about the origin of ingredients in a kitchen dedicated to the gastronomy of another state is a challenge that Merotoro overcomes every day. That's why they print the menu daily, adapting it to the season and the chef's inspiration.

What to try? Try the pork jaw with egg, the classic that remains on the menu with a glass of wine recommended by the waiters. You will travel to a corner of Mexico increasingly prominent in the gastronomic world.

What is it? It is a journey full of flavor and creativity, names of dishes that produce curiosity just as a story brings out its characters. Chef Gaby Ruíz opened this restaurant in Lomas Virreyes under the concept of imaginative cuisine influenced by the state of Tabasco.

Why go there? Here the food is a concert, as the menu guides you through the prelude, interlude, climax and outro. National ingredients in original combinations and appearance as delightful as its flavors. One example is the small plantain packets served in what looks like a crescent moon.

What to try? A surprising dynamic duo of jicama with pesto accompanied by green grapes and pistachio, and fish wrapped in hoja santa al mone.

What is it? A gastronomic relationship with the countryside and its products, a hallmark in the sustainable cuisine of Mexico City with low-cost dishes. Chef Eduardo García was taught to care about the origin of the ingredients and the importance of agriculture in the restaurant industry.

Why go there? Eduardo has experience in haute cuisine, he also worked at Le Bernardin, a restaurant in New York City rated with three Michelin stars. Its design is original and designed for the conviviality among diners, as the long table for 30 people lends itself to share experiences and unparalleled flavors.

What to try? The pork in green sauce, salmon gallete or the eggs with lardo, gruyere cheese and chives that you can accompany with a mimosa or a homemade soda. A vegetarian option is the squash blossoms stuffed with comté cheese.

What is it? Clavería is a six-decade-old restaurant dedicated to traditional Mexican food. Chef Gerardo Vázquez Lugo offers a menu of dishes with history while caring about the origin of the ingredients.

Why go there? At Nicos, ancient recipes are kept alive and executed with passion and refinement. The careful and sophisticated presentation of the dishes reminds us that traditional food also leads haute cuisine and exalts the principles of the slow food movement.

What to try? For years, classics such as crispy beef jerky, dry cream soup (a 19th century recipe) and Nicolasa steak served in an ancho chile crust, accompanied by tequila caramelized apples with hibiscus sauce have appeared on the menu.

What is it? Rokai brings to the table the two types of Japanese food: cold and hot. The cold one is represented by its various fish sticks, which change daily. On the other hand, the hot one comes in various soups and ramen, which are served with adequate portions to leave you hungry.

Why go there? It is the result of quality above all things and the two faces of Japanese cuisine. The nigiris have “nikiri” sauce, a traditional sauce, made in house with soy sauce and other ingredients.

What to try? Those looking for a real Japanese experience should order the omakase at the bar. Ask for cocktails, such as genmaicha shiso.

What is it? They highlight the pride of being Mexican through their dishes and their decoration that goes back to the time of the revolution. Its name honors Doroteo Arango, better known as Pancho Villa, an outstanding character in Mexican history.

Why go there? The menu was created by chef Alejandro Cuatepotzo, a poblano interested in discovering the magical flavors of Mexico. In 2015 he was recognized as “Mexico's Rising Star Chef” by the Wine and Food Festival in Cancun, one of the most important in Latin America. Its floor-to-ceiling glass design and direct view of the Monumento a la Revolución complements the experience.

What to try? The sweet potato pinto with beef tongue barbecue and the sea and land tartar that combines raw shrimp and ribeye, must-try dishes. The suadero al bourguignon is also a must.

What is it? Emília, Lucho Martínez's fine dining restaurant that opens for dinner only. With a career immersed in haute cuisine, Lucho has worked at Quintonil and Máximo Bistrot, as well as in the birth of Mia Domenicca. This proposal discreetly located in Cuauhtémoc is dedicated to product cuisine, referring to the exclusive use of seasonal ingredients,

Why go there? The menu is printed daily and the rotation between ingredients is inescapable (and victorious). It has a strong influence of Japanese gastronomy, but without neglecting the Mexican accents merely applaudable in special ingredients.

What to try? The menu changes daily, but we are almost certain that one of the desserts still lasts (and we hope it continues to do so) is the lemon balm ice cream (aromatic and aromatic) with mandarin segments and mandarin powder.

What is it? If there were a dedicated space for expert sandwich tasters, Belmondo would be at the top of the list. Miwi, aka Adriana Lima (Pizza Felix and Felix Bar) is chef and founding partner of this little expert in entrepans, where you're likely to find Thom Yorke eating.

Why go there? It is a corner of aromas that transport you to the countryside between breaths of oregano and rosemary. Peasant bread, toasted baguette, ciabatta or caraway bread come fresh from the oven and their crunchy sense enamors the palate.

What to try? Crispy chicken sandwich, if you enjoy fried food with a sophisticated twist; bacon egg & cheese for the perfect pairing.

What is it? A recipe book with a country flair and a dash of spice. Chef Karen Drijanski (Minaggu and Nativa Cocina) and her son Eduardo Plaschinki took over a corner on Juarez to develop sould food cuisine with breakfast, brunch and lunch.

Why go there? The dishes, though basic in ingredients, are loaded with textures and aromas that recall the chefs' travels in Mexico and Europe. There are sourdough breads, vegetables that Karen supervised from harvest, and an open kitchen to witness the entire execution.

What to try? For savory: gouda and cheddar grilled cheese, at its most cheesy and melt-in-your-mouth. For sweet: babka french toast, homemade bread with chocolate accompanied by fresh strawberry compote and cream.

What is it? Traditional Mexican cuisine in a fast-casual format : you order and pay at the counter and then they bring your order to the table. They serve complete meals -not just desserts and coffee- in a modern atmosphere. You'll find everything from breakfast and lunch, to snacks with drinks, wines and beers.

Why go there? Chef Pablo Salas is in charge of the menu and they have special dishes served only on weekends. In 2017 they were listed as one of the best 120 restaurants in Mexico by the gastronomy editorial Culinaria Mexicana and they have loyalty cards, which are stamped with each consumption and when you complete the form with six stamps you can exchange it for a dish.

What to try? The menu is constantly renewed with new items, but the basic dishes are the beef milanesa with butter, meatballs in chipotle red sauce, the huarache Estado de México style or the enfrijoladas and enchipotladas.

What is it? Small sanctuary in the Condesa that honors the Tuscan charcuterie. A bar that runs lengthwise and is always full thanks to the prepared charcuterie, such as homemade salami, and ramonetti with quince jelly, creations of chef Elena Reygadas.

Why go there? The country-style space combines with the gastronomic experience: textures, aromas and flavors evoking the corners of the boot of Europe + Mediterranean influences, with a daily offer defined from seasonal ingredients.

What to try? Chilaquiles verdes with burrata, the creaminess of this soft cow cheese does the magic with the crunchiness of the tostadas. If you're at the bar, ask for the parma ham and fly straight to charcuterie heaven.

What is it? One more conquest of Mexican cuisine, now very well done from the Santa Fe area, with dishes curated by chef Lula Martín del Campo. Inspiration in three key ingredients: beans, chili and corn.

Why go there? Cascabel appears as an elegant respite and a tribute to the rattlesnake chile, named for its round shape and the sound the seeds emit inside. Hugs with blue tortilla and strong proteins like cecina and birria to seduce what may feel all too typical.

What to try? Cabrería, the Sonoran classic, with chila cascabel, very well seasoned and smoky feeling to be accompanied by guacamole with blue corn tortillas.

What is it? From the creators of the classic taqueria that broke the taco schemes in Roma, El Parnita, and its nocturnal brother Páramo, came this project that expands the possibilities of the use of corn and the traditional recipes that surround it.

Why go there? It has no name and doesn't need one, it is a unique space that uses the power of rural Mexican food, and to support the experience, it was inspired by the kitchens of the villages with the interior design vision of Ludwig Godefroy (M.N Roy); with volcanic stone and rustic finishes, plus clay, comales, guacales with fresh ingredients and casseroles in full view.

What to try? As there is no menu, surprise is the best factor, although it is inevitable to eat corn, which comes from different regions of Mexico, it is nixtamalized and ground, the dough is prepared and tlacoyos, sopes and tortillas are made.

What is it? The cuisine and interior design is sophisticated with an avant-garde touch; the recipe book is the personal seal of Toledo chef David Del Nuevo, who is inspired by authentic Spanish cuisine with a twist in preparations and ingredients.

Why go there? It's like a visit to any Spanish grandmother's house, but knowing that you will taste international influences that, surprisingly, combine very well with the tones of Spanish gastronomy.

What to try? The croquettes of hoja santa, round and toned in strong flavors with just the right amount of oil, as an ideal starter. Not to be missed is the black rice with squid, octopus and baby squid prepared with the utmost execution and knowledge.

What is it? It is nocturnal, parrandero and “hipster taqueria”, it only opens at night and leaves you free to have a good time, drink well and eat well at fair prices. The menu is created from family recipes, from seven houses, thought under the best ingredients.

Why go there? They have a house beer, Flor de Cuino, which you should have on your beer radar. They add a new recipe to their menu every three months. It was featured in the Netflix series Somebody Feed Phil and is on Mario Beteta's list. Info for music lovers: it's the favorite restaurant of the New York band Interpol.

What to try? The Taco Muñeca, de chamorro or the suadero burrito will impress you with their seasoning. Another classic are the ceviches and of course, the chelas.

What is it? Rosetta and Lardo have in common? Their third sibling, Café Nin, one of the must-visit places in Juárez. Elena Reygadas didn't rest on her baker's laurels and took the opportunity to make a more casual café-restaurant, with a nice bar, tables in a tapando and menu that shares elements with these other two places.

Why go there? The emphasis is on breads, pastas and dishes with herbal accents; it flirts with the idea of a tapas bar, with a menu in which the most nourished category is entrees.

What to try? A classic is the pore soup with potatoes and bacon. If you are on a healthier diet, order the tender bean hummus or the endive salad with mint and grapefruit.

What is it? A little Italian corner in the heart of Mexico City, the kitchen is by chef Paola Garduño (Café O) and although it is kept in the simple line of home cooking, you can perceive the exhalations of a signature cuisine.

Why go there? It has the homemade touch that makes it versatile for any occasion. By day, the dining room is dimly lit by the sun, with wood-toned tables.

What to try? One of the classics of the place: the pizza margarita, composed of tomato, mozzarella and basil. The characteristic touch is the crispness that the oven gives it, without being burnt; the pizza has that woody color and is different from any other pizzeria in the area.

What is it? Norma Listman and Saqib Keval are the chefs in charge of Masala y Maíz's impressive cuisine. Their food is distinguished from others by the combination of Mexican, Indian and African food. That mix of flavors, smells and textures from different cultures.

Why go there? It is an experience told through food about the complex culinary migration between India and Mexico. They use avant-garde preparation techniques.

What to try? The classic sweet or savory tamales. If you're looking for something more substantial, order the lamb chorizo gordita or the spicy shrimp to peel. One of their specialties is the esquites makai paka with cacahuazintle, coconut milk and Kenyan masala.