Helados Cometa is a boutique ice cream parlor. They pride themselves on a "from-scratch" philosophy making everything in-house, from the crispy cones to the fruit jams. They avoid artificial colors and flavors, collaborating instead with small local producers to create high-quality, seasonal treats.

Santō is a high-energy "hand roll" bar that blends traditional Japanese precision with a modern Mexican touch. It focuses on the temaki experience, where fresh fish and warm rice are wrapped in ultra-crispy nori and served immediately at a sleek, communal bar.

A minimalist, high-concept taquería in Roma Norte that specializes in a very specific niche: Asian-inspired pork belly tacos. Instead of the traditional sprawling menu, Cariñito focuses on doing one thing exceptionally well perfectly crispy, fatty pork belly paired with flavors from Southeast Asia and served on high-quality corn tortillas.

Café de Nadie is a sanctuary for audiophiles and cocktail enthusiasts. It is a hi-fi listening bar centered around an extensive vinyl collection and a custom-built analog sound system, where the drinks are crafted to match the deep, soulful tracks spinning on the turntables.

El Pescadito is arguably the most famous and beloved "fish taco" chain in Mexico City. It specializes in North-Pacific style seafood tacos—specifically battered fish and shrimp.

A cool, unpretentious pizza powerhouse that describes its style as "Napoletana via Chicago." This means they respect the traditional thin, charred crust of Naples but aren't afraid to use bold, creative toppings and a slightly crispier base.

Mi Compa Chava is a seafood restaurant that has become a total sensation in Mexico City. Led by Chef Salvador "Chava" Orozco, it brings the bold, raw flavors of Sinaloa and the Pacific coast to an urban, industrial setting. Originally a pandemic "dark kitchen," it is now one of the most acclaimed spots in the city for fresh seafood, known for its massive portions, spicy aguachiles, and a vibe that feels like a coastal party.

Tizne Tacomotora is a contemporary taquería that centers its entire culinary identity on charcoal and smoke. The restaurant bridges the gap between traditional Mexican street tacos and innovative gastronomy, utilizing slow-smoking techniques and nixtamalized blue corn tortillas to create layers of complex, charred flavors.

La Montejo is a traditional Mexican restaurant and cantina with over 30 years of history, specializing in the soulful flavors of Yucatecan cuisine. It splits its personality between a ground-floor cantinaand two upper floors that offer a more formal, family-oriented dining experience.

Nevería Roxy is a beloved Mexico City institution that has been serving artisanal ice cream and sorbets since 1946. Originally founded as a soda fountain in the Condesa neighborhood, it has maintained its iconic retro aesthetic and traditional recipes for over 75 years. It is widely considered a cultural landmark, famous for using 100% natural, seasonal ingredients without artificial flavorings.

Marbella Padel Club is one of the newest and most stylish additions to the sports scene in central Mexico City. Located on the edge of the Doctores and Roma neighborhoods, it brings the rapidly growing sport of Padel (which actually originated in Mexico) to a high-design, urban setting.

Hiya is a specialized Robata & Wine Bar. It blends Japanese grilling techniques with a curated selection of natural and international wines and sakes. The name and concept are centered around enjoying the present moment, offering an intimate space where charcoal-grilled skewers (robata) and fresh seafood take center stage.

Pizza Felix is a trendy, high-quality pizzeria located in the heart of Roma Norte. Known for its neo-Neapolitan style pizzas, the restaurant focuses on a small but perfectly executed menu of wood-fired pies, fresh salads, and a carefully curated selection of natural wines and craft beers.

Hule is a hybrid space that functions as a record store, cafe, and listening bar. During the day, it's a quiet spot for high-quality coffee and record digging; by night, it transforms into an intimate bar where DJs spin eclectic sets through a high-fidelity sound system.

It is a modern interpretation of a classic Mexican marisquería, blending high-end culinary techniques with the relaxed, breezy atmosphere of a beach-side shack. The restaurant focuses on extreme freshness, sustainable sourcing, and vibrant, citrus-forward flavors that highlight the natural quality of the fish and shellfish.

El Minutito is a hybrid café-bar inspired by European standing bars and the classic soul of Mexican cantinas. It’s designed as a neighborhood meeting point where you can grab a quick espresso in the morning or linger over a vermouth and small plates in the evening.

A legendary CDMX institution since 1965, famous for "standing-only" dining and high-quality charcoal-grilled meats.

A cult-favorite street food stall in Roma Norte that has elevated the humble esquite to legendary status. While most street vendors use standard corn, Esquites Durango is famous for using cacahuazintle, a heritage Mexican corn with massive, floury, and tender kernels. They specialize in "Esquites de Tuétano" (bone marrow corn), served from a large steaming pot that has become a landmark on the corner of Durango and Tonalá.

Máximo is a cornerstone of modern Mexican gastronomy, led by the renowned Chef Eduardo García. Recently awarded a Michelin Star, the restaurant follows a "farm-to-table" philosophy where the menu changes daily based on the best seasonal ingredients available from local farmers and producers. It blends classical French techniques with Mexican soul, emphasizing sustainability and the purity of flavors.

A colorful and energetic seafood spot that brings the Pacific Coast spirit to the city. It specializes in coastal comfort food inspired specifically by the flavors of Mazatlán and Ensenada. It’s a place where the recipes are traditional but the presentation is modern, fun, and designed for sharing.

Mendl is a stylish, modern take on a classic Jewish Deli. Inspired by the legendary delis of New York and Eastern Europe, it brings high-quality comfort food to Mexico City. The kitchen specializes in house-cured meats, artisanal bagels, and traditional Jewish staples, all served in an environment that feels like a blend of a retro cafeteria and a contemporary bistro.

Boicot is a "tostadora" (roastery) that prides itself on sourcing beans from the best regions in Mexico (Chiapas, Veracruz, Oaxaca) and serving them in a high-energy, rock-and-roll inspired environment. It is famous for its extensive and creative menu that ranges from traditional espresso to experimental cold brews and massive pastries.

A unique culinary project that pays homage to the specific, deep-rooted history of Chinese-Mexican fusion from the border city of Mexicali. Rather than serving traditional Cantonese food, it celebrates the "Mexicanized" Chinese cuisine of the North expect bold, salty, and acidic flavors, generous portions, and a vibe that feels like a nostalgic, elevated neighborhood joint.