CDMXReview

When you tell someone you’re visiting Mexico City, there’s about a 50% chance they’ll respond by saying, “Oh are you going to...what’s that place called?” If you feel like talking to this person, then finish their sentence with “Pujol.” This high-end Mexican spot in the middle of Polanco is one of the most well-known restaurants in the world, and it’s where you should go with a small group of friends if you’re looking to have one splurge meal in Mexico City. The beautiful, low-ceilinged space feels like a meditation retreat for billionaires and the huge number of servers silently move around like a veteran ballet troupe. There’s a ten-course taco omakase at the bar as well as two tasting menus in the dining room (each one around $100 per person) that use traditional Mexican ingredients to create delicious dishes that look like they’ve been airbrushed in preparation for a magazine cover. Whichever tasting menu you choose, the star will be the mole, which has been cooking continuously since 2013 and tastes like incredibly light and complex melted chocolate. Just know that reservations open up a year in advance and you’ll need to plan at least two months ahead if you want to get a table.

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Where To Eat & Stay In Mexico City guide image
Guide
Where To Eat & Stay In Mexico City

The best restaurants, bars, and hotels in Mexico City, according to us.

Suggested Reading

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Churrería El Moro review image
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Churrería El Moro

You can get trendy churros now, but none are quite as good as the classic El Moro.

Restaurante Nicos review image
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Restaurante Nicos

Nicos is a drive, but it’s worth the trip for excellent food from a family-owned traditional Mexican spot. Get the enchiladas and duck mole.

San Angel Inn review image
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San Angel Inn

Hit up San Angel Inn after the Diego Rivera and Frida Kahlo house. It can get touristy, but the excellent Mexican food and patio make up for it.

El Cardenal review image
Review
El Cardenal

Head to El Cardenal in Centro Historico for the best breakfast in the city. Be sure to pair your nata with a concha.