Located about a block away from the Zocalo, this local institution, which originally opened in 1969, serves arguably the best breakfast in the city. Before looking at the menu, go ahead and order the nata, which is clotted cream created from boiling raw milk. Pair it with a concha, a soft sweet pastry bread with a sugar crust for a breakfast appetizer. Then go crazy with chilaquiles, enchiladas, poached eggs in clay pots, and omelettes with ingredients you’ve probably never heard of. Best to get here early or be prepared to wait.