Food in Mexico City: 9 Quintessentially Mexican Dishes and Where To Eat Them

This dish consists of a bed of tortilla chips topped with various sauces: verde (green), morita chili, or mole, topped with a fair amount of protein in the form of chicken, cecina (cured meat), or eggs. To try a truly traditional version, go for the green ones with shredded chicken or fried eggs, and ask for them con todo, which means they’ll be served with cream, cheese, and onion.

Where to eat chilaquiles in Mexico City: If you’ve got plenty of time and an appetite, go to Chilpa. Alternatively, another one of the best places for chilaquiles in Mexico City is La Esquina del Chilaquil. For a healthier version with vegetarian options, check out Buen Día Café.

Mexican seafood is characterized by its variety. On the beaches of the Pacific, the Gulf of Mexico, or alongside rivers, you’ll find the best (and freshest) shrimp, mojarras, crab, dorado fish, oysters, tuna, marlin, and sierra fish. Meanwhile, in Mexico City, you can recreate old Mexican marisquería vibes with neon lights, tropical music, and seafood cocktails, or dine on fish tacos and ceviches at the trendiest spots.

Where to eat seafood in Mexico City: Head to Con Vista al Mar, one of the few restaurants that offers Mazatlan-style ceviche with tostitos. The recommendation at Mi Compa Chava is always the catch of the day, but if you want to sample some truly high-quality produce, try tuna sashimi or butter crab at Cabo, inside Mercado de San Juan.

Dive into the eternal debate among Mexicans about which region has the best food and give Yucatan cuisine a chance. Cochinita pibil is a traditional dish made from pork cooked in achiote and spices. It’s traditionally served in small portions, and comes in various forms: as a filling for classic tacos, atop a hard, bean-topped tortilla in the form of panuchos, or inside tortas (sandwiches).

Where to eat cochinita pibil in Mexico City: One of the best-kept secrets in Mexico City is Coox Hanal, run by a traditional Yucatecan family; ask for the tacos with plenty of red onion. At Fonda 99.99, you'll find another excellent version, while El Habanerito in Roma is a cochinita-centric favorite.

Pozole is a must-try dish for all visitors, not just to Mexico City, but to the country as a whole. It's a traditional broth typically made from pork and corn kernels, served with onion, chili, lime, and oregano, although a shredded chicken version is also common. It should be eaten near-scalding hot, accompanied by corn tostadas spread with cream. Typically, pozole is enjoyed for dinner, especially to commemorate Mexican Independence Day and for other special occasions.

Where to eat pozole in Mexico City: One of the most traditional places for value and service is La Casa de Toño, which has branches open 24 hours. Meanwhile, Pozole de Moctezuma is a family-friendly, under-the-radar spot located inside an apartment building, known for its traditional Guerrero-style pozole. At Milpa Urbana you can also try a really good pozole and other corn-based dishes.

Elotes are corn-on-the-cobs (though not the sweet yellow version you might be used to) that are boiled and seasoned with lime, salt, cheese, mayonnaise (or Mexican cream), and chili powder. Meanwhile, esquites refer to corn kernels served in a disposable cup with the aforementioned add-ons. It's common for people to enjoy an elote after work or on a date in the park, so be patient; the lines at the stands can be long, but the wait is worth it.

Where to eat elotes and esquites in Mexico City: If you want to try something a little out there, try Esquites Don Josúe, which mixes the classic elote with bone marrow. For a version with a touch of fresh cheese, try Elotes in Condesa.

While Mexico is a powerhouse when it comes to mezcal and tequila production, among other specialty spirits, its craft beers are also impressive. Characterized by their typically small-scale production, you can find many Mexican beers in craft bars across Mexico City. Look out for IPAs, lagers, blondes, porters, and many more.

Where to drink craft beer in Mexico City: Enjoy a lager and some German-inspired snacks at Hércules Lager Bar, or if you prefer something stronger, visit Morenos Tasting Room, where new beer formulas are available daily to suit your palate.

Of course, taco recommendations are a must on any Mexico City food roundup. However, since there are many types of tacos, it's essential to narrow it down. Though Mexico City is known for its tacos al pastor (spit-roasted, seasoned pork tacos), you shouldn't miss the chance to try a more specific style of taco when in town—norteño tacos. These typically refer to beef tacos with seasoned frijoles bayos (pinto beans), spicier salsas, larger flour tortillas (instead of small corn ones), and lots of cheese in various forms.

Where to eat northern-style tacos in Mexico City: Visit any branch of trendy Taqueria Orinoco for pork crackling tacos and baked potatoes. For true traditional flavor, Tacos Sonoloa offer beef tacos and quesadillas served with beans and cabbage, while El Compita Taquería dishes out Tijuana-style tacos topped with generous portions of guacamole and a spice level not suitable for beginners.

Another of the most traditional dishes found in Mexico City is barbacoa. While this dish originates in nearby Hidalgo, the proximity between the neighboring states makes it possible to find slow, pit-roasted lamb across the city, in both fixed locales and temporary street stalls, especially on Sunday mornings. Try your barbacoa in a taco or flauta, and don't forget to dip it into the chickpea- and rice-filled consommé for some added flavor.

Where to eat barbacoa in Mexico City: For the most traditional version go to Los Tres Reyes, but keep in mind that on weekends you'll have to queue up to get in. Alternatively, head to El Paisano where they still serve barbacoa in banana leaves, or the conveniently-located El Hidalguense in Roma Sur.

If you love diving into traditional cuisine, try some tlacoyos in Mexico City. These handmade, oval-shaped patties, formed from blue corn masa, and filled with beans, cheese, or chicharrón are typically served topped with nopales, onion, and fresh cheese. A great option for vegetarians and vegans, the secret to a great tlacoyo is to eat them as soon as they come off the griddle, steaming and fresh.

Where to eat tlacoyos in Mexico City: If you're looking for a typically Mexican spot at which to try tlacoyos, head to Jenni’s Quesadillas in Roma Norte to try them out—just be patient, as it tends to be very busy. If you want to try a more elevated version, check out El Parnita. In the north of the city, Tlacoyotitlán is another great option.