Where to eat in Mexico City, from traditional tacos to tasting menus

Rosetta is one of the most popular restaurants in the buzzy, picturesque neighbourhood of Roma

More insider guides for planning a trip to Mexico City

Regionalism is a powerful factor in Mexican cuisine. Oaxaca does its own variety of mozzarella. The chile poblano – a mild green pepper used in chiles en nogada, the de facto national dish – takes its name from Puebla. Tequila was a place before it was a drink. From Yucatán comes the pit-oven technique known in Mayan as p’ib – as in the al fresco fiesta classic, cochinita pibil (slow-roasted pig seasoned with annatto seeds). The epicentre of culinary experimentation is Mexico City, but it’s also the place to try food from street vendors and in fuss-free taquerías and cantinas specialising in botanas (snacks) and boozing. 

Basically, you’re hugely spoilt for choice. For a meal to brag to your...

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