Ranked by TableJourney editorial score.
A hominy-corn soup with pork or chicken, garnished at the table with shredded lettuce or cabbage, sliced radish, lime, dried oregano, ground chile and crisp tostadas. Comes in white, red and green varieties.
Pozole is a Pre-Hispanic ceremonial soup dating to the Aztec era; the word comes from the Nahuatl pozolli (foamy). Originally made with the meat of sacrificed prisoners, the dish became pork after the Spanish arrival. Three regional styles dominate: blanco (Mexico City and the central highlands), rojo (Jalisco and Sinaloa) and verde (Guerrero, with pumpkin seeds). Today pozole is the Thursday lunch ritual across Mexico City, served from late afternoon at fondas and pozolerias citywide.
4 editor picks for Pozole in Mexico City, ranked by editorial score. All Mexico City signature dishes · Pozole across every city.
El Cardenal in Mexico City is the Briz family's 1969 Centro Historico room on Palma, the traditional Mexican breakfast institution where hot chocolate.
OrderThe hot chocolate with pan de nata; chiles en nogada when in season July to September.
TipOpen 08:00-18:00; the Centro location seats four floors and still queues by 09:30 on Sunday morning.
Cafe de Tacuba in Mexico City is the Mollinedo family's 1912 Centro Historico room on Tacuba, the colonial-palace dining hall that defines traditional.
OrderThe enchiladas de mole; the tamales served with hot chocolate.
TipOpen daily 08:00-23:00. The Sunday strolling student trio singing Aztec songs starts around 13:00; mariachi runs evenings.
El Bajio in Mexico City is chef Carmen Titita Ramirez's Veracruz-rooted regional Mexican kitchen with the Polanco branch on Alejandro Dumas.
OrderCarnitas; empanadas de platano relleno de frijol; tamal de mole.
TipOpen daily 09:00-22:00. The Azcapotzalco original is the deeper room for Veracruz regional depth.
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.
Pozole makes more sense with someone from Mexico City explaining it. These are the classes and tours we have checked, with booking links.
Guided tour · 4 hours
A mouthwatering walk of contemporary Mexican food. Taste the flavors that the chefs have created some of Colonia Roma’s best specialty restaurants, sharing their stori...
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Eat and walk through Downtown Mexico City, tasting the best traditional Mexican food whilst discovering foodie secret gems.
6 hours
Pioneers of Mexico City's original market tour & cooking experience. Professional chefs, authentic recipes, small groups, and the hospitality that makes Casa Jacaranda...
