With a population of nearly 9 million people, Mexico City is an urban smorgasbord of dining choices. From traditional Mexican restaurants to Pan-Asian menus, you can find affordable options for budget travel and fine dining for a break in the budget. Your number of dining options is as large as the city itself.
Mog Bistro $$
When you’re ready for a break from the traditional Mexican cuisine, Mog Bistro provides a pan-Asian experience, including Japanese meat skewers, Chinese dim sum, and various noodles and soups from Malaysia, Thailand, and Vietnam.
Part of the Condesa bohemian district of tree-lined streets, MeroToro starts you off with Baha California seafood appetizers and finishes you off with heavy plates of pork and beef tongue served with lentils or beans.
Chef Elena Reygadas who operates Café NIN, Lardo, and Rosetta offers two locations of the acclaimed bakery both in a European-inspired café where you can sit with a coffee and a pastry, or if you’re really hungry, you can order a sandwich and a drink.
Just shy of stepping into someone’s home during your Mexico City visit, Fonda Margarita serves traditional Mexican breakfast, including the classic stews cooked over charcoal and the huevos con frijoles, scrambled eggs with refried beans cooked in pork fat. Wrap your breakfast in hot tortillas to jumpstart your day.
Made with fresh fish from Mexican waters, Rokai slices maki, nigiri, and sashimi in this tiny spot best for you and a friend or maybe just you. Put your trust in the sushi chef with omakese featuring soup and tempura courses in addition to sushi and sashimi.
Loup Bar $$
If wine is your thing, Gaetan Rousett, a wine importer, and Joaquin Cardoso, a European restaurant-trained chef, offer French and Spanish wines, all-natural, as well as rich food such as the lamb with polenta.
Asian Bay $$
Building on a foundation of family restaurateurs, including his grandparents who opened one of the first Chinese restaurants in Chinatown, chef Luis Chiu created a menu of Hunanese pork, dim sum options, kung pao chicken, as well as regional dishes for something different.
Embracing the farm-to-table approach, Maximo Bistrot brings the concept to Mexico City with an updated menu to match the seasons. Sourcing fruits and vegetables are grown on Xochimilco’s chinampas, Maximo Bistrot syncs its menu to produce availability. Among the many purees and creamy spreads, try out the chicken liver to spread on your toast.
Oswaldo Oliva brings his decade-long experience cooking in Spain to Mexico City by way of a two-story apartment-turned-stylish dining environment with an open kitchen, dark wood, and spacious seating.
Slow-cooked, fall-off-the-bone, lard-infused meat wrapped in tortillas is the Los Cocuyos experience. Whether you choose the popular brisket, the chopped mix of beef known as the campechano, or any of the meat options, you will find your fill via Los Cocuyos.