Fonda Fina is a mexican restaurant in Roma Norte, Mexico City.
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.
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Sopa de mariscos, Pescado a la veracruzana, Mole de la casa
Must 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.
Address: Av. Medellin 79, Roma Norte, Cuauhtemoc, 06700 Ciudad de Mexico, Mexico City
Contramar in Mexico City is the Gabriela Camara-run Durango Street seafood room in Roma Norte since 1998, the lunch-only kitchen that built its name.
Signature: Tuna tostada, Pescado a la talla, Fish tacos
Order: The tuna tostada and the pescado a la talla, half red half green down the middle.
Tip: Open lunch only; lines start at 13:00. Walk-ins land easier on Mondays than mid-week.
Meroma in Mexico City is Mercedes Bernal and Rodney Cusic's Roma Norte room on Calle Colima 150, a converted 1980s motel with oval windows and a rooftop.
Signature: Wood-fired short rib, House-cured trout crudo, Pasta with seasonal Mexican vegetables
Order: The wood-fired short rib; a pasta plate; a cocktail on the rooftop terrace at golden hour.
Tip: Closed Mondays. Book ahead via OpenTable for the rooftop. The seasonal tasting changes monthly.
Azul Historico in Mexico City is chef Ricardo Munoz Zurita's Centro Historico courtyard kitchen at the Downtown Mexico hotel, the regional Mexican mole.
Signature: Mole negro, Cochinita pibil, Chiles en nogada
Order: Mole negro from Oaxaca; cochinita pibil tacos; an agua fresca de la temporada.
Tip: The 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.
Signature: Chilaquiles, Pan dulce, Huevos con tasajo
Order: Chilaquiles verdes with chicken; a concha de vainilla; cafe de olla.
Tip: Daily 07:30-22:00. Walks-ins fill by 09:30 Sunday; arrive earlier or expect a 30 minute wait for the patio.
Contramar in Mexico City is the Gabriela Camara-run Durango Street seafood room in Roma Norte since 1998, the lunch-only kitchen that built its name.
Signature: Tuna tostada, Pescado a la talla, Fish tacos
Order: The tuna tostada and the pescado a la talla, half red half green down the middle.
Tip: Open lunch only; lines start at 13:00. Walk-ins land easier on Mondays than mid-week.
Lardo in Mexico City is Elena Reygadas' all-day Condesa room on Agustin Melgar since 2015, the Mediterranean wood-fired sister of Rosetta that runs.
Signature: Wood-fired flatbreads, Pasta, Brunch plates
Order: The wood-fired flatbread of the day; the brunch eggs with Roma garden tomatoes.
Tip: Open from breakfast; the corner-window two-tops fill first. Walks-ins easier at 11:00 weekdays than 14:00.
Meroma in Mexico City is Mercedes Bernal and Rodney Cusic's Roma Norte room on Calle Colima 150, a converted 1980s motel with oval windows and a rooftop.
Signature: Wood-fired short rib, House-cured trout crudo, Pasta with seasonal Mexican vegetables
Order: The wood-fired short rib; a pasta plate; a cocktail on the rooftop terrace at golden hour.
Tip: Closed Mondays. Book ahead via OpenTable for the rooftop. The seasonal tasting changes monthly.
El Cardenal Centro in Mexico City is the Briz family's 1969 Centro Historico breakfast room on Palma, the Sunday-morning institution where hot chocolate.
Signature: Hot chocolate, Pan de nata, Chiles en nogada
Order: The hot chocolate with pan de nata; chiles en nogada in season.
Tip: Sunday brunch fills by 09:30; arrive at opening at 08:00 to avoid the wait. Three other branches across the city.
