Fish with two sauces in the kitchen at Contramar. All photos: Con Poulos
Even the most experienced eaters can get overwhelmed by the dizzying to-do list in Mexico City. From sizzling street food to hot reservations, there’s plenty to try. Here’s what’s at the top of our list of dining priorities. If you’ve recently spent time in the capital, then be share your favorite meals in the DF with us below.
1) Fish with Two Sauces at Contramar
The fish served changes regularly at Contramar, but there’s always one that’s butterflied, grilled whole and topped with a red chile sauce on one half and a fresh, green herb sauce on the other. It’s a don’t-miss dish that represents the fresh seafood Contramar is known for and the best of the bright, flavorful sauces that define Mexican cooking.
Contramar |
2) Tlacoyo at a Street Stall
Look for these football-shaped masa cakes on streetside griddles around the city. They’re stuffed with beans and cheese and topped with cactus, cilantro and salsa. Try to catch a glimpse of the rolling, stuffing and shaping in action—many of the street vendors who specialize in tlacoyos have been doing this for decades and the process is hypnotizing. |
3) Nopales “Ceviche” at Quintonil
Chef Jorge Vallejo calls this light, fresh cactus dish “field ceviche”—instead of fish, he uses salt-cured nopales. The concept is “soil food instead of seafood,” he explains, and the “ceviche” is served alongside a beet and mandarin juice to bring out the earthy flavors in both.
Quintonil
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4) Mole Negra at an Eatery
If you think of chocolate as the primary flavor in mole sauce, it’s time to give it another try. In Mexico, chocolate is rarely used in moles, which are made with a rich nut paste, fragrant spices and spicy dried chiles, then simmered for hour to let the flavors meld. Every spot has its secret mole ingredient, whether it’s burnt bread or dried plantains, and you may even be able to spot (or smell) the signature toasted mole blends being ground as you walk by. |
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Churros at El Moro
El Moro, a small chain of churrerías across the city, fries rounds of churros all day—and all night. Open 24 hours, it’s the perfect late-night stop for a warm, cinnamon-dusted churro and a rich cocoa drink.
El Moro |
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Fresh Pasta at Rosetta
European-trained chef Elena Reygadas has a dedicated room in her restaurant Rosetta for making fresh, hand-rolled pasta. The lobster with green gnocchi shown here is just one option on an ever-changing menu of seasonal pasta dishes.
Rosetta |
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Mango & Tajín at a Fruit Market
Unlike U.S. supermarkets, fruit markets in Mexico have a wide range of mango varieties: Ataulfo, Champagne, Manila…the list goes on. Whatever type you choose, enjoy it like the locals do: With a sprinkle of the chile, lime and salt seasoning called Tajín on top.
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Want more? Here’s our travel guide, packed with our favorite to-do items, for the next time you have a
weekend to spend in Mexico City.
