Quintonil is the manifestation of a formidable partnership between Alejandra Flores and Jorge Vallejo. The latter has worked at the prestigious, award-winning Noma in Copenhagen. Flores, on the other hand, is a vastly experienced restaurateur who imbues Quintonil with a warm and welcoming atmosphere in her front-of-house role. To give you a flavor of what the restaurant serves, diners can include dishes such as octopus with potatoes. Quintonil has also featured in the S. Pellegrino list of Latin America’s 50 Best Restaurants on multiple occassions.
Quintonil, Newton 55, Polanco, Mexico City, Mexico, +52 55 5280 1660
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
Ricardo Muñoz Zurita, head chef at Azul Condesa, is incredibly influential in Mexico, as he is also a prolific food writer, specializing in Mexican cuisine. His book Diccionario Enciclopedico de la Gastronomia Mexicana covers everything that you need to know about cooking in this part of the world. Zurita has also opened restaurants in order to showcase the food mentioned in his books, combining theory with practice. He has opened three other restaurants in Mexico City however, Azul Condesa is arguably his best. It’s spread over two floors, and also boasts a beautful garden.
Azul Condensa, Nuevo León # 68, Col. Condesa, Mexico City, Mexico, +52 55 5286 6380/ 5286 6268
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.
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
Maximo Bistrot Local
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
Pujol is one of the most exciting gastronomic hubs in Mexico City. The ever-changing menu exhibits dishes that infuse ancient and modern cooking techniques using local ingredients. While the result isn’t quite comfort food, a sense of nostalgia and tradition suffuses the dishes, with chef and owner Enrique Olvera serving up classic Mexican flavors in unexpected settings. You’ll find a select menu of meats and fish.
Pujol, Francisco Petrarca 254, Polanco, Mexico City, Mexico, +52 55 5545 3507
For an authentic street food experience in the Mexican capital, make your way to Taquería Tlaquepaque, which is situated in Mexico City’s historic center. Although it may resemble a Middle Eastern kebab shop with its huge hunk of roasting meat, the venue’s signature dish is actually the tacos al pastor, a Mexican take on the doner kebab. Using typically Mexican ingredients such as chili peppers, raisins, cinnamon and anise seeds, the tacos are layered with local produce and then meat, and topped off with pineapple, rendering the final result sweet and exotic.