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.

Salón Palomilla is a stunning, high-design cocktail bar hidden on the second floor of a building in Roma Norte. It has quickly become one of the most talked-about spots in the city, thanks to its striking architecture—most notably a massive circular skylight in the roof that allows guests to drink under the open sky.

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.

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.

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.

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.

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.

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.

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 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.