Loma Linda in Mexico City is the 1924 Mexican steakhouse that claims first-charcoal-grill credit in the capital, with the Plaza Carso branch on Lago Zurich carrying the Polanco service since 2011 with a rooftop terrace facing the Museo Soumaya.
Signature dishes: Cabreria, Arrachera, Cortes de Angus
Must order: The cabreria; the molcajete-grilled arrachera with handmade tortillas.
Tip: Plaza Carso location runs daily 13:00 to 23:30; the original Avenida Insurgentes Sur branch is the older sister.
Address: Calle Lago Zurich 245, Plaza Carso, Ampliacion Granada, Miguel Hidalgo, 11529 Ciudad de Mexico, Mexico City
El Bajio in Mexico City is chef Carmen Titita Ramirez's Veracruz-rooted regional Mexican kitchen with locations across the city, with the Polanco branch carrying the original Azcapotzalco menu.
Signature: Carnitas, Empanadas de platano, Mole de Xico
Order: The carnitas; the empanadas de platano with frijoles refritos.
Tip: Open daily 09:00 to 22:00; the Azcapotzalco original opened 1972 and is the deeper room for connoisseurs.
Havre 77 in Mexico City is Eduardo Lalo Garcia's classic French bistro in Juarez, the Maximo Bistrot sister room that pours natural wine and serves a plateau de fruits de mer on weekends.
Signature: Steak frites, Coq au vin, Plateau de fruits de mer
Order: The steak frites; the plateau de fruits de mer to share, weekend lunch only.
Tip: Closed Mondays. Walks-ins land easier than booking; the wine list runs deep on Loire natural pours.
Azul Historico in Mexico City is chef Ricardo Munoz Zurita's traditional Mexican kitchen inside the courtyard of the Downtown Mexico hotel on Isabel la Catolica, with Mexican regional moles as the spine.
Signature: Mole negro, Cochinita pibil, Chiles en nogada
Order: The mole negro from Oaxaca; the cochinita pibil tacos.
Tip: Sit in the open courtyard under the Indian laurel; ask for the table closest to the fountain. Brunch lasts till 17:00 weekends.
El Bajio in Mexico City is chef Carmen Titita Ramirez's Veracruz-rooted regional Mexican kitchen with locations across the city, with the Polanco branch carrying the original Azcapotzalco menu.
Signature: Carnitas, Empanadas de platano, Mole de Xico
Order: The carnitas; the empanadas de platano with frijoles refritos.
Tip: Open daily 09:00 to 22:00; the Azcapotzalco original opened 1972 and is the deeper room for connoisseurs.
Nicos in Mexico City is Gerardo Vazquez Lugo's family-run Azcapotzalco room on Cuitlahuac, the traditional Mexican kitchen ranked on the Latin America 50 Best list and a national institution.
Signature: Mole Almendrado, Sopa seca de natas, Aguachile
Order: The mole almendrado; the sopa seca de natas, a layered creamy casserole.
Tip: Closed Sunday dinner and Monday; the slow-cooked moles are the move at lunch. Worth the cab from Polanco for the home-cooking depth.
El Hidalguense in Mexico City is the Roma Sur weekend-only barbacoa pit on Campeche, the Hidalgo-style maguey-pit lamb that fills the room from Friday through Sunday morning.
Signature: Barbacoa de borrego, Consomé de borrego, Pancita
Order: The barbacoa de borrego with consomé; the pancita stew on the side.
Tip: Open Friday to Sunday only, 07:00 to 18:00. Arrive by 09:30 Sunday or the consomé runs out by noon.
Expendio de Maiz in Mexico City is chef Jesus Salas' tiny no-reservations heirloom-corn counter on Yucatan 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: Whatever the daily handwritten menu lists; the blue-corn tlacoyo with squash blossoms.
Tip: No reservations; only ten counter seats. Open Wed-Sun 13:00 to 19:00; arrive at opening and bring cash.
