Mexico City continues to assert its status as a global culinary capital, home to a diverse range of acclaimed restaurants and innovative chefs redefining Mexican cuisine. A number of establishments stand out for their distinct approaches, from traditional flavors presented with modern techniques to daring and unconventional gastropubs.
Rosetta, situated in the Roma Norte neighborhood, is helmed by Elena Reygadas, who was recognized in 2023 as the best female chef by the World’s 50 Best Restaurants organization. Known for her expertise in pasta and vegetable-centric dishes, Rosetta showcases a refined take on Mexican ingredients. Highlights include beet tartare al pastor, white mole complemented by fermented carrot discs, and tacos featuring curly cabbage with pistachio pipián sauce. Reygadas’s deft handling of meat is notable as well, with dishes such as pappardelle pasta enhanced by pápalo leaf and minced duck drawing critical praise. The restaurant’s distinctively Mexican character remains a defining trait.
In Roma Sur, the gastropub Voraz offers a contrasting experience under the direction of chef Emiliano Padilla. The venue melds a brutalist aesthetic with an eclectic menu that challenges traditional fine dining norms. Signature dishes like churro salado accompanied by aged cotija cheese and the controversial “taco McAllen” — a double-stacked taco inspired by Taco Bell — exemplify the establishment’s adventurous palate. Voraz is equally known for its inventive cocktails, particularly the “Whitexican,” a tequila-based reinterpretation of the white negroni, which has become a crowd favorite.
Tetetlán, located in Jardines del Pedregal, occupies a historic site that was once the stables of the Luis Barragán-designed Casa Pedregal. More than a restaurant, it functions as a multifaceted space combining dining, a bar, a library, a bazaar, and even a yoga studio. Its menu features traditional regional offerings such as tetela — a triangular corn pocket filled with ayocote beans and bathed in mole oaxaqueño — paired with beverages like pulque curado, which here is noted for its fresh and well-balanced flavor.
San Ángel Inn, a 1616 hacienda on Álvaro Obregón, serves as a bastion of classic Mexican fine dining favored by the city’s elite. The restaurant offers traditional dishes such as oysters, escamoles, and fideo seco with foie gras in a setting evocative of a historic telenovela. Noteworthy is their family-style taco service presenting options like prime rib-eye, lengua, duck, and shrimp in substantial portions. The drink program complements the menu with table-side prepared margaritas and frosty martinis.
Finally, Polanco’s Pujol, led by Enrique Olvera, maintains its reputation as a top-tier institution in Mexican gastronomy. Olvera, internationally recognized and a restaurateur with ventures in New York and Los Angeles, built his career on his flagship restaurant. The renowned taco omakase and the signature mole madre/mole nuevo—featuring concentric pours of aged and refreshed mole—remain central to Pujol’s acclaim. The establishment’s commitment to sustainability, local sourcing, and culinary innovation continues to resonate with diners worldwide.
Together, these establishments exemplify the depth and dynamism of Mexico City’s culinary scene, blending heritage and innovation in ways that uphold the city’s position on the world gastronomic map.