Between Chilpancingo and Glorieta deIzlaccihuatl
Tel: 5564 7799
Adding to the Condesa’s already veryvibrant restaurant scene comes a new restaurant that blows much of thecompetition away. While many places are a lot like traps because theneighbourhood attracts such a lot of visitors, both local and foreign, MeroToro is a sort of breath of fresh air. The location, while nothing to speak of,is simply designed and made to look warm with generous amounts of wood, whichgive the place a very homelike feel. The tables, again, nothing spectacular,but who cares; if you go you’ll be eating sublime food off of them, right fromthe bread, which is made nearby at their own bakery to the starters, such as agazpacho made with watermelon, and the main courses, like Mexican styleRisotto. Indeed, it’s hard to say what cuisine this place puts out, so ratherthan fumble with words, just go visit. It’ll be totally worth it.
San Angel Inn
Avenida Diego Rivera 50, corner withAltavista
Colonia San Angel Inn
Tel: 5616 1402 / 5616 2222
Not only is this one of the beautifulrestaurants in Mexico City, it is also one of the calmest, so much so thatcolonial dignitaries during the Spanish empire would come here to relax.Formerly a Carmenite monastery, the restaurant has maintained almost all of theformer glory of its original purpose. The food, though not Mexican per se, israther international with a good selection of Mexican classics. One of thehighlights of the place is also the very old school, attentive style of servicethat is so hard to find these days in Mexico.
Trattoria de la Casa Nuova
Avenida de la Paz 40, between Insurgentesand Revolucion
Colonia San Angel
Tel: 5616 2288
Finding good Italian anywhere outside ofItaly can often be a chore but this place does such good food that even if yourtrip is all about eating Mexican cuisine, this place is still worth a visit. Itis also an excellent place to buy cheeses, breads and other produce for eatingat home. If you choose to dine though, excellent dishes include the gnocchi,which has the right sponginess and texture to rival anything in Italy, or theraviolis, which are cooked to perfection and stuffed with more Mexicaningredients like Oaxaca cheese and squash flower.
Avenida Cuitlahuac 3102, corner withClaveria
Tel: 5396 7090 / 5396 6510
A very rustic and Mexican diningexperience, Nico’s is well known amongst gourmands who appreciate very good food with no frills And though the placeis expensive and rather difficult to get to, reaching here is well worth it forthat experience alone. Each day the restaurant also has a selection of dailyspecials as well as observing all of Mexico’s gourmet events such as the annualmole festival. Highly recommended are the pollo lechoso a la barbacoa (which is chicken made with milk and cream and cooked slowly) andthe atun sellado (seared Tuna), which though notthat Mexican, is one of the best in the city.
Colima 166, almost on the corner of Orizaba
Colonia Roma Norte
Tel: 5533 7804
Arguably one of the most beautiful settingsfor a restaurant in an area as urban as la roma, the couple who run thisrestaurant have turned this 1930s mansion into a gorgeous setting that seems itcould be right out of a period film, with each of the different dining roomshaving their own character and decoration. The food is faintly Italian, withthe usual risottos and raviolis and generous helpings of black truffle on manyof the dishes. To start, try one of the Carpaccio and for dessert, try thetiramisu. Also impressive and usually quite difficult to find in Mexico istheir prosecco.
Stampa de Mar
Orizaba 28, corner of Puebla
Colonia Roma Norte
Tel: 5207 0741
A very frequently overlooked seafood placein fashionable colonia Roma, Stampa de Mar doesn’t necessarily lack atmospherebut it does come across as quiet. Think romantic dinner or business lunch. Evenfriends, if they aren’t the raucous kind. Whichever way though, the seafood isimpeccably good, taking traditional Mexican dishes and cooking them with fishsuch as the robalo in pipian, where the fish isfirst cooked over coals before being enveloped in a banana leaf and steamedwith pipian; a sauce whose origins go back topre-Hispanic times and include such ingredients as pumpkin seeds, cumin (which isn’t so pre-Hispanic) and driedchillies. Also highly recommendedare the stuffed chillies, and the ceviche, whichmany say is the best they have ever had.
Denominación de Origen
Hegel 406, corner of Masaryk
Tel: 5255 0612
With Mexico’s colonial history andrelationship with Spain, one would expect to find more Spanish food in the citythan there really is. One place amongst the slim pickings though, really doesstand out. Denominación de Origen, (which is aclassification given to products with a particular origin, such as wines andhoneys) is a total gem. While it may not be better than what is available inSpain, the food here is nonetheless outstanding and is a representation ofeverything sublime has to offer, such as croquetas, jamon Serrano (for which one theyhave recently won awards for having the best meat carvers), crema catalana and everything in between. The fish dishes here are particularlygood. Don’t forget the wine, either!