Tienen que probar el té de cacao directo de Yucatán y el pan deli y a súper precios.
MEXICO CITY: Chef Martha Ortiz's ceviche is to die for and her tequila chaser sangritas are absolutely fantastic. Daha fazlasını oku.
Uno de los mejores pozoles de la Ciudad. Antojitos mexicanos a un buen precio. Prueba la salsa de la casa
A Basque-inspired menu, part traditional (sea bass in clam sauce) and part avant-garde (foie gras cotton candy). One of Mexico City's most talked about restaurants -- for good reason.
Chef Enrique Olvera heads the city's most innovative Mexican restaurant, using market ingredients and newfangled techniques. Try the tacos filled with baby lamb, avocado-pea purée, and hoja santa.
Softshell Crab & algae salad + Salmon Sushi Cake w Vodka Tonic 007/Grey Goose...
Great food! "Risotto de tuétano, res braseada y vino tinto", "Costilla de res lentamente horneada con falso risotto de rajas y elote", "Canelones de conejo estofado y cebolla curtida"...
Un excelente restaurante, no hay anuncio afuera, es una casa porfiriana, solo abres la puerta de la serca y empieza a disfrutar de unas sales con mezcal. especialidad de la casa.
Todo el mundo ama este lugar por sus langostinos. Para nosotros fueron mucho mejores las sardinas.
Vista bonita y comida mexicana con un toque contemporáneo deliciosa para llenar el alma. Ve, recomendamos las tostadas de pato con mole almendrado oaxaqueño y el risotto con frijol. Daha fazlasını oku.
Probablemente las mejores crepas de la Ciudad, en un lugar que te remite a un brasserie en los Campos Elíseos... Prueben la crepa azteca...
Consistently the Mexican restaurant in DF. You will find every great Mexican dish for breakfast or lunch. This is also a safe place to indulge in Mexican insect specialties. –Adam Calderon
El mejor bistro de la Condesa, buen servicio, otras y almejas frescas, sopa de frijol con bomba de queso de cabra, el tournedo de atun apenas sellado como debe ser totalmente rojo, great place
Ganador del People's Choice en los Travel + Leisure Gourmet Awards, el joven chef Daniel Ovadía es el favorito de los comensales y de nuestros lectores.
La albahaca en el pico de gallo hace grandes (pero grandes de verdad) a sus tacos de camarón Daha fazlasını oku.
The creative energy of Roma seems to swirl around this warren of restaurants, bars, and 17 wood-paneled rooms. At night, head to the terrace café to watch the comings and goings on Calle Orizaba.
Risoto con paté de fois gras estaba increíble. Y la bruschette de carpaccio con arúgula y aceite trufado también vale la pena!
Fashionable locals crowd the high-ceilinged dining room for long, loud, convivial lunches, especially on weekends. The ideal meal: oysters and grilled porgy painted with green and red sauces.
This true boutique hotel gets it right. Exclusive location, first class service The rooms have a sophisticated design aesthetic, great bathroom. Great attention to detail.
At this Polanco hotspot, chef Jorge Vallejo’s delicate dishes look like floral arrangements. Fried huauzontle is served with cheese from Chiapas; chilacayote squash is drizzled with mole.
Learn about Mexican art and history at this world-famous museum. Do not miss the Ethnography exhibition and the preserved Mexica Sun Stone/Stone of the Sun. Open Tuesday-Sunday, 9am to 7pm.
Rooms at this stylish hotel, near the Santa Fe neighborhood, include 420-thread-count sheets and motorized drapes—and dedicated floor concierges secure everything from meal reservations to shoeshines.
Yabu Pushelberg-designed rooms are large and plush at this elegantly modern hotel on Paseo de la Reforma, but the real showstopper is the panoramic view from the spa and fitness center.
The legendary Centro candy store is an Art Nouveau gem. Try the panqué de elote (cornbread pudding).
Grupo Habita's converted 17th-century palace is an island of chic in workaday Centro Histórico, seamlessly mixing the old (stone walls; high ceilings) with the new (a sexy rooftop bar and pool).
With Midcentury chairs and industrial light fixtures, this unpretentious café is a favorite of Roma’s creative class. The menu is simple: salads, pitch-perfect sandwiches, and wines by the glass.
A theatrical greenhouse-like space with checkerboard floors and a retractable glass roof sits atop an early-20th-century mansion. You can’t go wrong with the taco del río, made with langoustines.
Inside this 17-room B&B are walls painted in bright jewel tones and Mexican art; rooms range in size from the tiny Treehouse to a two-bedroom suite with a private terrace.
A traditional fonda that serves delicious peneques, a kind of deep-fried quesadilla with green and red pipián (pumpkin-seed sauce).
A must-stop for farm-fresh produce and the city’s best barbacoa de borrego (slow-cooked lamb).
