El Hidalguense is a hidalgo barbacoa restaurant in Roma Norte, Mexico City.
Editorially verified May 20, 2026 by Elliot Marsh, TableJourney editor. Source.
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Address: Calle Campeche 155, Roma Sur, Cuauhtemoc, 06760 Ciudad de Mexico, Mexico City
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.
OrderThe daily handwritten menu; the blue-corn tlacoyo with squash blossoms.
TipTen counter seats; no reservations. Open Wed-Sun 13:00-19:00; arrive at opening with cash.
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.
OrderSopa de mariscos; whichever guisado fills the chef's plate that day; the daily mole.
TipLunch is the move; the dining room runs more festively on Saturdays. Closed Monday.
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.
OrderThe daily handwritten menu; the blue-corn tlacoyo with squash blossoms.
TipTen counter seats; no reservations. Open Wed-Sun 13:00-19:00; 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.
OrderA bowl of pozole blanco with all the garnishes; a tostada de tinga on the side.
TipOpen 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.
OrderTwo tacos de pescado capeado; one taco de camaron; salsa cremosa.
TipStand-up counters; no reservations. Open 12:00-22:00 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.
OrderSopa de mariscos; whichever guisado fills the chef's plate that day; the daily mole.
TipLunch is the move; the dining room runs more festively on Saturdays. Closed Monday.
Azul Historico in Mexico City is chef Ricardo Munoz Zurita's Centro Historico courtyard kitchen at the Downtown Mexico hotel, the regional Mexican mole.
OrderMole negro from Oaxaca; cochinita pibil tacos; an agua fresca de la temporada.
TipThe open courtyard table closest to the fountain is the seat; brunch lasts till 17:00 weekends. Walk-ins land most weekdays.
Maque in Mexico City is the Condesa morning room on Ozuluama that pairs handmade pan dulce with chilaquiles and huevos divorciados, a regular Sunday brunch.
OrderChilaquiles verdes with chicken; a concha de vainilla; cafe de olla.
TipDaily 07:30-22:00. Walks-ins fill by 09:30 Sunday; arrive earlier or expect a 30 minute wait for the patio.
