Where to eat in Mexico City

Kitchens here cook moles from Puebla and Oaxaca, cochinita pibil from the Yucatán and seafood tacos from the coasts, often within a few blocks of each other. Most of the picks are casual: taquerías, torta stands, family-run fondas and old-fashioned cafés where neighbors linger over breakfast. Street food is a big part of the list, and so are polished dining rooms in colonial buildings that cook seasonal menus from regional ingredients.

The Centro Histórico has the deepest concentration, with Roma and Polanco close behind. Save room for churros with hot chocolate, coffee from Mexico's growing regions, and cantinas where lunch runs long. Each spot comes with a note from the licensed local guide who recommends it, so you'll know what to order before you sit down.