Loma Linda Plaza Carso is a mexican steakhouse restaurant in Polanco, Mexico City.
Editorially verified May 20, 2026 by Elliot Marsh, TableJourney editor. Source.
3 hours
Bring out your inner bartender for one night and let a professional mixologist guide you as you make your own creations.
Private tour · 3 hours
Savor the flavors of Mexico on a mezcal and taco tasting tour in Polanco. Enjoy a mezcal tasting with six varieties and a signature cocktail, followed by all-you-can-e...
Guided tour · 3 hours
Explore Polanco, a chic neighborhood in Mexico City, and enjoy great food on a guided tour. Appreciate authentic Mexican cuisine at different off-the-beaten-path locat...
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.
OrderThe carnitas; the empanadas de platano with frijoles refritos.
TipOpen daily 09:00-22:00; 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.
OrderThe steak frites; the plateau de fruits de mer to share, weekend lunch only.
TipClosed Mondays.
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.
OrderThe mole negro from Oaxaca; the cochinita pibil tacos.
TipSit 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.
OrderThe carnitas; the empanadas de platano with frijoles refritos.
TipOpen daily 09:00-22:00; 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.
OrderThe mole almendrado; the sopa seca de natas, a layered creamy casserole.
TipClosed 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.
OrderThe barbacoa de borrego with consomé; the pancita stew on the side.
TipOpen Friday to Sunday only, 07:00-18:00. 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.
OrderWhatever the daily handwritten menu lists; the blue-corn tlacoyo with squash blossoms.
TipNo reservations; only ten counter seats. Open Wed-Sun 13:00-19:00; arrive at opening and bring cash.
