Where can we find the best tacos al pastor in Mexico City?

El Vilsito in Narvarte is one of the city's most celebrated spots — a mechanic's workshop by day and taco stand at night, open until 4 am, with tacos from approximately MXN $15–25 each. Los Cocuyos in Centro Histórico (Bolívar 56) is excellent for suadero (beef brisket fat) and cabeza (beef head) at approximately MXN $12–18 per taco.

How much does a market lunch (comida corrida) cost in Mexico City?

A comida corrida at most market fondas — soup, main dish, drink, and dessert — costs approximately MXN $60–100. The best options include the fondas at Mercado de Medellín in Roma, Mercado de la Merced in the Centro, and Mercado Jamaica. This is consistently better value than most sit-down restaurants.

Where should we go to try pulque in Mexico City?

Las Duelistas (Aranda 30, Centro Histórico) is one of the most famous traditional pulquerías in the city. Curado (flavoured) pulques come in varieties like guava, oat, and celery. A glass costs approximately MXN $30–60. Pulque is not widely available outside Mexico — this is a good opportunity to try the pre-Columbian fermented agave drink.

Which Mexico City restaurants require reservations well in advance?

Contramar in Roma and Pujol in Polanco are the hardest to book. Contramar requires reservations at least a week ahead for weekend lunch; Pujol (tasting menus from approximately MXN $3,500) should be booked 2–4 weeks ahead for weekend dinners. El Vilsito and market fondas require no reservation.

What are tacos de canasta and where do we find them?

Tacos de canasta ('basket tacos') are pre-made and kept warm in cloths inside a bicycle basket — sold from approximately 7–11 am near Metro stations. Fillings include beans, potato, chicharrón (pork rind), and nopales (cactus). They cost approximately MXN $8–12 each and are a genuine Mexico City morning ritual.

Food in Mexico City | The Mexico Guides

Mexico City is a serious food city — restaurant guides rank it consistently among the world’s top ten, and the range runs from MXN $10 street tacos to multi-course tasting menus at MXN $3,000+. The real strength is the middle: market fondas, neighbourhood taquerías, and the wave of modern Mexican restaurants in Roma and Condesa that draw on regional traditions without the tourist mark-up.

Tacos

The defining street food. Mexico City has more taco variations and more taco stands than anywhere else in the country.

Tacos al pastor — the signature Mexico City taco: pork marinated in dried chillies and achiote, stacked on a vertical spit (trompo) and shaved onto a corn tortilla with pineapple, onion, and coriander. The technique arrived with Lebanese immigrants in the 1960s. El Vilsito in Narvarte (open until 4 am, tacos from approximately MXN $15–25 each) is a mechanic’s workshop by day and one of the city’s best taco stands by night. Los Cocuyos in Centro Histórico (Bolívar 56, tacos from approximately MXN $12–18) does excellent suadero (beef brisket fat) and cabeza (beef head) — two distinctively Mexico City fillings.

Tacos de canasta — “basket tacos”, pre-made and sold from bicycle baskets in the morning: beans, potato, chicharrón (pork rind), or nopales (cactus). Approximately MXN $8–12 each. Look for bicycle vendors near Metro stations between 7 and 11 am.

Tacos de guisado — stewed filling tacos served from large cazuelas (clay pots). Women’s cooperatives and market fondas serve these from mid-morning. Mercado de Medellín in Roma and Mercado de Portales in the south have strong options. Expect to pay approximately MXN $15–25 per taco, with fillings like tinga (shredded chicken in chipotle), rajas con crema (roasted poblano strips), and chicharrón en salsa verde.

Mercado food

The best everyday eating in Mexico City is in the markets. A comida corrida (set lunch: soup, main, drink, and dessert) costs approximately MXN $60–100 at most market fondas — better food and better value than most restaurants.

Mercado de Medellín (Roma) — the food court section has Caribbean, Colombian, and Mexican stalls. Cuban sandwiches, empanadas, and fresh juices from approximately MXN $30–60. The Oaxacan food stalls on the market’s edge sell tlayudas and tasajo.

Mercado de la Merced — the largest traditional market in the city. Not tourist-oriented: real produce, chillies, spices, herbs, and meat. The surrounding streets have budget fondas with comida corrida from noon onwards.

Mercado San Juan — in the Centro, a covered market known for imported and gourmet ingredients (French cheeses, exotic meats, quality seafood). Some stalls do prepared food: the ceviche stands and fresh oyster counters are worth seeking out. More expensive than other markets — prepared dishes from approximately MXN $100–200.

Mercado Jamaica — the city’s flower market, but the surrounding streets hide excellent budget fondas. Worth a visit for the spectacle alone.

Pozole

A hearty hominy soup, pre-Columbian in origin. The Mexico City version is typically red (rojo, with dried guajillo and ancho chillies) or green (verde, with tomatillo and serrano). Served with shredded lettuce, radish, oregano, and tostadas on the side. Pozole El Tambor and the fondas around Mercado de Portales serve reliable versions for approximately MXN $80–120 per bowl. Pozole is traditional on Thursday in Mexico — many fondas only serve it that day.

Tlayuda

A large, crispy-edged Oaxacan tortilla (30–40 cm) spread with black bean paste, asiento (pork lard), tasajo or cecina (dried beef), quesillo (Oaxacan string cheese), and vegetables. The Oaxacan restaurants and street food stalls around Mercado de Medellín in Roma are the best places to find them — approximately MXN $80–150. For a sit-down experience, Expendio de Maíz (Gral. Antonio León 4, Roma Norte) serves outstanding Oaxacan-style dishes in a communal setting.

Chilaquiles

The definitive Mexico City breakfast: fried tortilla chips simmered in salsa (red or green), topped with crema, queso fresco, and often a fried egg or shredded chicken. Served at neighbourhood cafes across the city from 8 am onwards. Good versions in Roma (most brunch spots along Álvaro Obregón), Coyoacán (around the main plaza), and Condesa. Budget options from approximately MXN $60–90; restaurant versions MXN $120–180.

Mezcal and pulque

Mezcal: the craft mezcal movement is strongest in Mexico City. Bars in Roma and Condesa serve single-origin mezcals from Oaxaca, Guerrero, Durango, and other states. La Botica (Calle Oaxaca 84, Roma), In Situ (Insurgentes Sur 377), and La Clandestina (Álvaro Obregón 298) are established venues. A flight of three mezcals costs approximately MXN $200–350. Single pours from approximately MXN $80–150.

Pulque: the fermented agave sap, pre-Columbian in origin. Thick, slightly sour, mildly alcoholic — an acquired taste. Not widely available outside Mexico. Las Duelistas (Aranda 30, Centro) is one of the most famous pulquerías in the city. Curado (flavoured) pulques come in varieties like guava, oat, and celery — approximately MXN $30–60 per glass.

Sit-down restaurants

Restaurant	Neighbourhood	What to order	Approximate price
Contramar	Roma	Tuna tostadas, grilled whole fish	Mains MXN $250–450
Máximo Bistrot	Roma Norte	Seasonal tasting menu	Tasting menu ~MXN $1,200
Expendio de Maíz	Roma Norte	Oaxacan dishes, communal	Plates MXN $100–200
Pujol	Polanco	Mole madre, corn dishes	Tasting menu ~MXN $3,500
El Cardenal	Centro	Traditional Mexican breakfast	Plates MXN $150–300
Café de Tacuba	Centro	Historic setting, enchiladas	Mains MXN $120–250

All prices approximate as of 2026. Contramar and Pujol require reservations — book at least a week ahead, longer for weekend dinner at Pujol.

Where to find the best value

Best street food value: taco stands outside Metro stations in residential neighbourhoods — MXN $10–25 per taco
Best market lunch: comida corrida at any market fonda — MXN $60–100 for a full meal
Best modern Mexican: Roma Norte — the highest concentration of quality restaurants in the city
Best traditional: Centro Histórico fondas around Calle Uruguay and Mercado de la Merced
Best for breakfast: neighbourhood cafes in Roma and Coyoacán from 8 am — chilaquiles, huevos rancheros, and pan dulce with coffee

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