San Angel Inn is a traditional mexican restaurant in San Angel, Mexico City.
San Angel Inn in Mexico City is the 1692 hacienda turned restaurant on Diego Rivera, a courtyard-and-garden colonial room where the Margarita Sabra anchors.
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Chiles en nogada, Sopa de tortilla, Margarita Sabra
Must order: Chiles en nogada (July to September); sopa de tortilla year round; the Margarita Sabra.
Tip: Book two weeks ahead for Saturday lunch on the patio. Mariachi runs Sunday afternoon.
Address: Diego Rivera 50, San Angel Inn, Alvaro Obregon, 01060 Ciudad de Mexico, Mexico City
El Bajio in Mexico City is chef Carmen Titita Ramirez's Veracruz-rooted regional Mexican kitchen with the Polanco branch on Alejandro Dumas.
Signature: Carnitas, Empanadas de platano, Mole de Xico
Order: Carnitas; empanadas de platano relleno de frijol; tamal de mole.
Tip: Open daily 09:00-22:00. The Azcapotzalco original is the deeper room for Veracruz regional depth.
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.
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.
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, 07:00-18:00. 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.
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 13:00-19:00; 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.
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.
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 12:00-22:00 daily. Cash preferred.
