El Bajio in Mexico City is chef Carmen Titita Ramirez's Veracruz-rooted regional Mexican kitchen with the Polanco branch on Alejandro Dumas, the dependable daytime stop for tamales and mole.
Signature dishes: Carnitas, Empanadas de platano, Mole de Xico
Must order: Carnitas; empanadas de platano relleno de frijol; tamal de mole.
Tip: Open daily 09:00 to 22:00. The Azcapotzalco original is the deeper room for Veracruz regional depth.
Address: Alejandro Dumas 7, Polanco IV Seccion, Miguel Hidalgo, 11550 Ciudad de Mexico, Mexico City
El Parnita in Mexico City is the Roma Norte antojitos kitchen on Yucatan since 2010, a casual modern Mexican room with hand-rolled tortillas and a tight chipotle-fish taco menu.
Signature: Tacos de pescado al chipotle, Pulpo a la brasa, Tamales
Order: Tacos de pescado al chipotle; pulpo a la brasa; the tamal of the day.
Tip: Closed Sundays. Lunch service runs the heaviest; the patio is dog friendly. Walks-ins land most days.
El Hidalguense in Mexico City is the Roma Sur weekend barbacoa pit on Campeche, the maguey-pit lamb that fills the room from Friday through Sunday morning with Hidalgo-style platefuls.
Signature: Barbacoa de borrego, Consomé de borrego, Pancita
Order: Barbacoa de borrego with consomé and pancita on the side.
Tip: Open Friday to Sunday only, 07:00 to 18:00. Arrive by 09:30 Sunday or the consomé runs out before noon.
Expendio de Maiz in Mexico City is chef Jesus Salas' tiny no-reservations heirloom-corn counter in Roma Norte, the kitchen that built its name on native masa from Oaxaca and Tlaxcala.
Signature: Heirloom-corn tortillas, Tlacoyos, Quesadillas de masa azul
Order: The daily handwritten menu; the blue-corn tlacoyo with squash blossoms.
Tip: Ten counter seats; no reservations. Open Wed-Sun 13:00 to 19:00; arrive at opening with cash.
Casa de Tono in Mexico City is the citywide pozole and antojitos chain that opens daily and hands out free atole de arroz at the door; the Londres branch in Juarez is the closest sit-down room from Roma and Reforma.
Signature: Pozole blanco, Tostadas, Enchiladas suizas
Order: A bowl of pozole blanco with all the garnishes; a tostada de tinga on the side.
Tip: Open 24 hours at many branches; cash and card accepted. A reliable late-night pozole stop after a long Roma or Centro night.
El Pescadito in Mexico City is the Sonora-import battered-fish taqueria with multiple branches; the Condesa stand on Atlixco runs the standing-counter style with marlin, shrimp and battered fish tacos.
Signature: Tacos de pescado capeado, Tacos de camaron, Marlin tacos
Order: Two tacos de pescado capeado; one taco de camaron; salsa cremosa.
Tip: Stand-up counters; no reservations. Open 12:00 to 22:00 daily. Cash preferred.
Fonda Fina in Mexico City is the Roma Norte modern fonda on Medellin from chef Juan Cabrera, a daytime Mexican kitchen that updates traditional Mexico City home cooking with a tasting-menu format.
Signature: Sopa de mariscos, Pescado a la veracruzana, Mole de la casa
Order: Sopa de mariscos; whichever guisado fills the chef's plate that day; the daily mole.
Tip: Lunch is the move; the dining room runs more festively on Saturdays. Closed Monday.
