Mexico City's Top 10 Restaurants & Taquerías

Angelopolitano demonstrates that even the most traditional, authentic Mexican flavors can blossom when given a contemporary makeover. This chic venue is all about a contemporary approach, and great presentation – both in its stylish interior and its dishes, which come adorned with flowers, herbs and fruits, creating bold and colorful culinary statements, courtesy of gourmet-loving Chef Gerardo Quezadas Orendain. In addition to its sense of style, Angelopolitano is also considered to be one of the best places in the city to sample the essential Mexican dish chiles en nogada – starring walnuts and pomegranate seeds.

Angelopolitano, Puebla 371 Col. Roma Norte, Mexico City, Mexico, +52 55 6391 2121

Biko is led by a team of three prominent chefs: Mikel Alonso, who was born in France, Gerard Bellver a native of Catalonia, and Bruno Oteiza from San Sebastián. At Biko, the chefs combine their experiences to make a coherent and thrilling form of molecular gastronomy. Scientific methods are used to reinterpret Mexican cuisine, providing sensory experiences. It is no wonder Biko has previously been ranked sixth in S. Pellegrino’s Latin America’s 50 Best Restaurants.

Biko, Presidente Masaryk, Mexico City, Mexico, +52 55 5282 2064

Delirio, is a homey cafe and deli. Celebrated Mexican Chef Mónica Patiño works with her daughter Micaela Miguel to deliver quality and organic food at affordable prices, with a menu covering recipes from many places in the world such as France, Spain, Italy, North Africa and Western Asia. Patiño’s sample dishes include baked trout, roast beef and stuffed eggplant, fish stew, lemongrass soup and small sausages with couscous and tzatziki. The menu is updated daily, yet normally encompasses charcuteries, pastries and sandwiches.

Deliro, Alvaro Obregón, Mexico City, Mexico, +52 55 5584 0870

El Bajio is a chain restaurant entirely suffused by the culture of Mexico. You’ll find a selection of authentic recipes on the menu and colorful art on the walls make this a venue where tradition meets innovation. Owner Carmen Titita seeks to ensure that everyone feels as though they have been invited to attend a private dinner in her home: she is truly passionate about upholding the traditions of Mexican cuisine, as is evident in her award-winning cookbook, Alquimias y Atmosferas del Sabor.

El Bajío, Avenida Cuitláhuac No. 2709 Col. Azcapotzalco, Azcapotzalco, Mexico City, Mexico, +52 55 5234 3763

Tacos Gus, a trendy taco tavern, is the brainchild of Gustavo Rosas Millán, of Tacos El Guero fame (the best-loved taco spot in Condesa since 1968). Lately, Gustavo left his family’s restaurant and decided to experiment with new ingredients and flavors. Tacos Gus’ menu incorporates nearly 20 different kinds of tacos, many of them vegetarian or vegan. The fillings are hand-crafted with tasty, often organic and invariably fresh ingredients, then put up on the store counter in clay pots. With only five tables, Tacos Gus is always bustling with customers hungry for the establishment’s take on this Mexican staple.

Taco Gus, Ometusco 56, Mexico City, Mexico, +52 55 1384 3077

Chef Eduardo García of Maximo Bistrot Local is constantly inspired by his surroundings in Mexico City. As the name of his bistro indicates, his ethos involves a fanatical support for all local products – from the food to the furniture and even the napkins used in the restaurant. This popular venue is very conscious of its role in the community. Each morning, the kitchen staff visit the local markets and select ingredients that will inform their dishes later in the day. Consequently, each visit to the restaurant promises to be unique, with the menus changing on a daily basis.
Maximo Bistrot Local, Tonalá 133, Mexico City, Mexico, +52 55 5264 4291