The Best Seafood Near Issi, by the Record

The pescado a la talla arrives split down the middle, one half painted red, the other green, which is either very festive or very patriotic depending on your mood. This Roma seafood restaurant from Gabriela Cámara holds a Michelin Bib Gourmand and has been packing in the city's art crowd and extended-lunch faithful for years. By Friday afternoon the rosé is flowing and nobody is leaving anytime soon. Reservations are not optional.

1. MexBest Mejor Servicio: Nominados · Premios MexBest
2. MexBest Mejor Trayectoria Empresarial: Nominados · Premios MexBest · Gabriela Cámara
3. MB100 The 35 Classic Restauraunts

Gleaming stainless steel and seafoam green tiles give this Roma Norte corner spot the feel of a diner that wandered off course and ended up obsessing over oysters. It's a casual seafood bistro with a raw bar, counter stools, and an open kitchen keeping things honest. Clams, crudos, a lobster roll, and daily specials round out a menu that swings from raw bar snacks to pasta without losing focus. The Michelin Guide awarded it a Bib Gourmand.

1. MexBest Mejor Restaurante Nuevo: Nominados · Premios MexBest
2. MexBest Casual Dining: Nominados · Premios MexBest
3. MB100 Nominee · Best New Restaurant

A three-story townhouse in Roma Norte where the name tells you everything: "sarde" means sardine, and the kitchen stays fixed on Mexico's coastlines. This is a contemporary seafood restaurant where the cold raw preparations, Japanese-cut fish included, get as much care as the plating. The exposed brick bar does real work for solo diners, and the cocktails hold their own. A Michelin Guide selected restaurant.

1. MexBest Mejor Restaurante Nuevo: Nominados · Premios MexBest
2. MB100 Mexico's Best 100 Restaurants
3. Michelin Guide Selected Restaurant

The terrace seats fill first, tucked under awnings and ringed with plants, but the back row on the first floor overlooking Plaza Uruguay runs a close second. This is a seafood restaurant in Polanco where the pescado a la talla arrives split down the middle, one half red sauce, one half green, and looking almost too composed to eat. The aguachile comes in red or green too, and the red is not a suggestion.

1. MB100 Mexico's Best 100 Restaurants
2. Michelin Guide Selected Restaurant

1. MB100 The 35 Classic Restauraunts
2. The Infatuation 21 Classic Restaurants in Mexico City

The tables at this upscale seafood restaurant are cut from wood once used to haul boats, which tells you something about the kitchen's direction. Chef Alejandro Zarate transplants the honest, unfussy cooking of an Ensenada fish camp to Roma Norte, with a menu built for sharing: ceviches, aguachiles, tostadas, fish tacos, grilled octopus. High ceilings, iron beams, and a room full of people who knew to book ahead.

1. Michelin Guide Selected Restaurant