36 best restaurants in Mexico City for birria, ceviche, tacos and more

Address: Pizza Félix, Av. Álvaro Obregón 64, Roma Nte., Cuauhtémoc, 06700 Ciudad de México, CDMX, Mexico
Website: pizzafelix.adomicil.io

Courtesy Esquina Común

Esquina Comun

Equina Común was born out of Ana Dolores González and her partner, Carlos Pérez-Puelles’ apartment, an unsanctioned, rabble-rousing, one-dining-room space full of their personal knick-knacks and art on the wall. The restaurant is, perhaps, the first clandestine rooftop restaurant to be awarded a Michelin star, last year. González and Pérez-Puelles consistently defy expectations, redefining what a fine dining restaurant ‘should’ be. Mexican chef Ana Dolores González, born in Mexico City, lived and cooked in Peru, then ran the corn-focused kitchen at Expendio de Maiz (also on this list), as the brain behind many of their successful dishes, before spreading her wings and flying off to open her own project with her partner, Carlos. Her food is replete with herbs, fruits, and vegetables in interesting combinations and deep, soulful flavours. A recent dish of smoked plantain, featuring shrimp, coconut, and provolone cheese, was richly balanced. A flat iron steak main, accompanied by purple mizuna, yellow beet, and pink mushroom, showcased a rainbow of market vegetables.

Address: Esquina Comun, Fernando Montes de Oca 86, Colonia Condesa, Cuauhtémoc, 06140 Ciudad de México, CDMX, Mexico
Website: instagram.com/esquinacomun

Daviles/Getty

Chuan Bei Wei – 川百味 火锅串串香

This side of Juarez and the Zona Rosa just north has emerged as part of a Chinese and Korean restaurant concentration in the past decade. Even more recently, an electric vein of regional Sichuan restaurants has been opening, bringing an oily chile-inflected sheen to the neighbourhood and a lashing of mouth-tingling Szechuan pepper. Choose between a mild, soy-based broth and a spicy version. The spicy seethes with oil and is painfully delicious, or a combination of the two in a yin-yang formation. You get up to peruse the refrigerators full of beef tendon, raw strips of rib-eye, fish balls, greens, tofu, clams, lotus root, mushrooms, little sausages, and more. Grab what looks good and then dunk away, plopping the ingredients into the soup and fishing them out with chopsticks and ladles. Mix your own dipping sauces from the salsa bar with sesame paste, soy, garlic, hoisin, chile crisp, sugar, and black vinegar.