Chef Enrique Olvera's Guide to Mexico City
Olvera’s Mexican flagship serves dishes like his signature aged mole madre paired with fresh mole. Calle Francisco Petrarca 254; pujol.com.mx.
Maximo Bistrot Local
Chef Eduardo (Lalo) García, an alum of Pujol and New York City’s Le Bernardin, cooks exclusively with ingredients that arrive in his kitchen within a day. Says Olvera, “Lalo is just a great chef.” Tonalá 133; maximobistrot.com.mx.
Chef Jorge Vallejo celebrates native Mexican foods like an amaranth tamal in salsa verde with Mexican herbs. Newton 55; quintonil.com.
This new restaurant inside the Carlota hotel, from rising-star chefs Joaquin Cardoso and Sofía Cortina, serves deceptively simple-sounding dishes like chilled pea soup with coconut and lemon verbena. Río Amazonas 73; hotelcarlota.com.
The specialty at this cocktail bar is absinthe, including a blend that’s custom- made in France for the lounge’s owners. Tonalá 23; maisonartemisia.com.
At Olvera’s white-walled café, breads and pastries are made in-house; the breakfast menu includes eggs with avocado leaves or cactus. Multiple locations including Francisco Petrarca 258; eno.com.mx.
Mercado San Cosme
A Mexican market frequented by locals, with a notable comida corrida—street-food hub. San Rafael (no phone or website).
This 70-year-old place serves all the classics: quesadillas, enchiladas, caldos (soups). Olvera goes for the carnitas tacos. Calle Tolstoi 9; lospanchos.mx.
A neighborhood restaurant where waiters wheel carts around the dining room loaded with ingredients for mixing guacamole tableside. Av. Cuitláhuac 3102; nicosmexico.mx.
Fonda Margarita, a shack with a rippled fiberglass roof, has been run by the Castillo family since the 1950s. Adolfo Prieto 1364; fondamargarita.com