Amsterdam 171,corner of Glorieta Citlaltepetl
Tel: 044 55 13843077
Gus, the guy whoruns this place, has in just a few short months, turned this into one of themost iconic taco destinations in Mexico City, offering a huge selection of veryhealthy and tasty tacos. So creative are his offerings, that his vegetarianoptions are often better than his carnivorous choices. He opens for breakfast at9am and closes at 4pm but if you want the more popular stuff go before 2.30pm.Make sure you also have whatever his agua del dia is, which is a great way to wash down allthat healthy goodness.
Entrances on CallesMedellin, Coahuila, Campeche and Monterrey
Colonia Roma Norte
This covered markethas been earning much acclaim as of late because the quality of produce hasimproved to reach the upwardly mobile tastes of residents in the surroundingCondesa and Roma neighbourhoods to such a degree that many consider it moreexpensive than shopping at supermarkets. If you plan on cooking yourselfthough, this is an excellent place to find local and in-season produce, or evenjust to have a bite to eat. There are a number of comedores, serving lunchtime fare of which the best isLos Canarios, serving up alambresmade with vegetables andcooked with cheese and your choice of meat.
Zacatecas 126-B,between Jalapa and Plaza Luis Cabrera
Colonia Roma Norte
Tel: 4437 4285
La broka’s conceptis deceptively simple; come during the daytime and you’ll get a set lunch withno options but lots of frills. Come in the evening, and you’ll get wine withtapas but again, no menu. Everything prepared is at the caprice of the chef andwhatever they have in the kitchen. Whether you come during the day or in theevening, the food is always impeccably prepared, very tasty, creative and,believe it or not, healthy. An excellent place to come with friends to absorbthe very vibrant atmosphere, or on a date if you want to get lost in the crowd.Follow them on Twitter (@brokabistrot) to find out what they are serving eachday for lunch.
Michoacán, cornerwith Nuevo Leon
Tel: 5553 5742
Tacos arabe do seemsomewhat reminiscent of the kebabs available afterhours in any European citybut be assured these are not. For a start, they close at 10pm. Moreover, themeat is fresher, the marinade; spicier, all alongside many more Mexicanstandards like queso fundidos(cheese cooked in a small earthenware bowl over an open fire). This place isrun by a Polish immigrant who came in the sixties and has turned his littleplace into one of the most popular eateries in the Condesa. Don’t comeexpecting anything short of a heavy, fatty albeit oh so tasty affair.
Emilio Castelar 212,between Ibsen and Goldsmith
Tel: 5280 6449
This no frills holein the wall serves up a selection of tacos, tortas and other botanas made with cochinita; a slow roasted pork dishfrom the Yucatan Peninsula, made with orange, chillies and roasting it inbanana leaf under the ground. While this place doesn’t cook its meat under theground, it is still pretty special; so much so that it manages to haul in hugecrowds around lunchtime. Be careful not to get too close to where they preparethe cochinita; many an office worker has returned to the office embarrassed,with oily, orange coloured stains on crisp, white shirts.
Luis Moya 73, nearthe corner with Ayuntamiento
Tel: 5521 3060
This place was setup by an ex wrestler of the Mexican ilk, with masks, et al. Visiting thisplace, if you know nothing about lucha libre wrestling, you’ll sure learn about it here.The tortas (Mexicansandwiches) come in three sizes, depending on your appetite (the largest, onlyfor the most ravenous) and with a huge array of ingredients. If you’re brave,try eating el gladiador;a 1.3kg sandwich containing four different kinds of meat and who knows how manykinds of cheese. And if you can do it in less than 15 minutes, it’s free.
Eje Central LazaroCardenas 42
Tel: 5512 0896 /5518 4580
Another glimpse atSpain’s influence on Mexico, El Moro has become famous for its churros; afamous delicacy from the Iberian Peninsula that is usually eaten in the morningwith a steaming cup of hot chocolate. This place is open 24/7 all year round,as is particularly satisfying after a night out at some of the local bars orclubs, to satisfy that early morning hunger, just like the young ones do inSpain today.
Quesadillas in Coyoacan Market
Higuera, corner ofCaballo Calco
A hole in the wallbut right in the heart of Coyoacan, the quesadillas here are like nothing you will findelsewhere in the city. For a start, they are fried. They also have a variety ofingredients you won’t easily find elsewhere, and they aren’t at all expensive.There are a number of stands that operate out of here, and they are all goodbut have a go at all of them and see if there is one that takes your fancy morethan another. On weekends too, you will also find pozole, which is a soup with pre-Hispanic originsmade with corn and usually accompanied with shredded meat.
El jardin del pulpo
Mercado 89 Coyoacan between Malintzin andAllende
Tel: 5339 5708
A classic family venue, the seafood servedhere is some of the freshest and plentiful around. The tostadas are big enoughfor two people while the main courses are huge and should not be eaten alone.Service is swift and friendly and the seating is all outdoor. Make sure you trya ceviche or a coctel de camaron (shrimp marinated in tomato, onions andherbs), and the tostadas, of course.
Centenario 180, between Berlin and Viena
Tel: 5554 5996
By phone only and really only worth it forserious foodies, the tamales here are special not only because they alsosubscribe to the slow food movement but also because the tamales are all homemade to perfection. If your quest is for an outstanding tamal, you’re likely tofind it here but as mentioned, call beforehand.
Merendero Las Lupitas
Plaza Santa Catarina 4, corner withFrancisco Sosa
5554 3353 / 5554 1345
If your curious about how different Mexicanfood is from one part of the country to another, this small, very unpretentiousrestaurant serves good old-fashioned Mexican cuisine from the north of thecountry with a menu that changes depending on time of day. You’ll notice howthe tortillas are usually made with wheat instead of corn as well as the focuson dried meat, like machaca, in many of theirdishes. For breakfast they havethe classic machaca, served with eggs and wheattortillas. For lunch and dinner, they have gorditas made with wheat on a griddle and stuffed with meat or tamales, ifyou do want something less northern. Highly recommended are also the burritos, and the enchiladas; the latter madewith corn.