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The Best Places to Eat and Drink in Mexico

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Cuisines

  1. An open-air courtyard on Macedonio Alcalá, strung with atmosphere and regulars who clearly never need the menu, anchors this fine dining institution in Oaxaca's Centro. The kitchen leans into Oaxacan tradition without being enslaved to it, and the mole sampler alone reads like a graduate seminar in sauce. The house makes its own mezcal, which finds its way into the cocktails. A Michelin star.

    The awards


  2. Rank 99. Lunario

    Mexican

    A greenhouse tucked among the vines of a Baja winery, Lunario earns its Michelin star with two multicourse tasting menus that lean seasonal, vegetable-forward, and quietly ambitious. Chef Sheyla Alvarado sources heavily from the property's own farm, and the kitchen's open enough that counter seats put you practically in the middle of it. Open seasonally, so plan accordingly.


  3. Rank 99. Olivea Farm to Table

    Seasonal Seafood

    The produce comes from a few fields over, organic and tended by hand, and you can taste the short distance on every plate. This Michelin-starred tasting restaurant inside a Baja hotel runs seasonal multicourse menus, either vegetarian or seafood-forward, that change often enough to keep the kitchen honest. Desserts veer pleasantly strange, squash éclairs and purple basil sorbet among them, which is one way to hold a room's attention all the way to the end.

    The awards



  4. Rank 105. Autor

    Contemporary Mexican

    Two tasting menus anchor this contemporary Mexican fine dining room inside the Conrad Tulum, one vegetarian, one rooted in ancient local tradition. The kitchen moves with confidence through both, pairing clean technique with ingredients that feel genuinely of this region. The wine list pulls from Mexican producers alongside European and Champagne selections. A Michelin Selected restaurant that also holds AAA Five Diamonds, it's the kind of place that earns a reservation before you land.


    Address
    77775 Tulum, Q. Roo., Mexico · Ciudad Chemuyil
    Hours

    Open now, until 11 PM

    Thursday 6 PM–11 PM

    Online
    WebsiteInstagram
  5. Stacks of mesquite wood line the walls like shelves in some pyromaniac's library, doing double duty as decor and a clear statement of intent. This live-fire contemporary restaurant in San José del Cabo runs a shareable menu of vegetables, seafood, and what the kitchen cheerfully calls "black market" meats, tongue and sweetbread among them. A tasting menu is there if you want the full tour. Bring your hands; the food expects them.


  6. Rank 106. Lumbre

    Mexican

    Grilled bread arrives with bone marrow butter served in the bone, dusted with hibiscus salt, and that sets the tone for everything that follows at Lumbre. This contemporary Mexican restaurant near San José del Cabo's art walk runs on live fire and a kitchen that likes to pull apart familiar dishes and reassemble them as something new. The chile relleno alone has opinions. Selected by the Michelin Guide and named to Mexico's Best 100 Restaurants.



  7. Rank 109. Galea

    Italian

    A corner spot in Roma Norte with a terrace out front and a wood-lined interior that splits the difference between a Roman trattoria and something newer. Galea is a small, easygoing Italian restaurant with a Michelin Bib Gourmand, where the menu stays focused and the pasta comes in half portions so you can order two without the guilt. Daily specials and crudo are worth asking about, and the locally priced tabs explain why the regulars are always already there.


  8. Rank 109. Pargot

    Mexican


  9. Rank 109. Raíz

    Contemporary Mexican

    Tucked into the ground floor of a residential building in Polanco, Raíz is a fine dining spot where corn and its relatives anchor a menu of contemporary Mexican cooking. The room is quiet enough that you notice the food, which is the point. A tasting menu is the move here, and the kitchen earns a Michelin Bib Gourmand threading deep, familiar flavors through each composed course. Bring someone who actually pays attention at the table.




  10. Rank 114. Zapote Bar

    Cocktail Bar

    The bar takes its name from a Yucatan tree that the Maya associated with hospitality, which sets the tone neatly. Zapote Bar is a cocktail bar inside a luxury resort in Playa del Carmen, where the drinks lean hard into local ingredients and Mayan references rather than the usual tropical-hotel playlist. North America's 50 Best Bars has it at number 95. The crowd tends toward guests who wandered in for one drink and lost track of time entirely.



  11. Rank 115. La Cocina de Humo

    Traditional Oaxacan


  12. Rank 117. Manta

    Mexican

    Floor-to-ceiling glass frames Land's End straight on, which is either a distraction or the whole point, depending on your priorities. This is a contemporary Mexican restaurant inside the Cape Hotel, operating under Enrique Olvera, where the kitchen folds in Peruvian and Japanese influences without apology: ceviche alongside bao, tempura alongside tacos. You can order à la carte or go tasting menu, and the room is dressed to match the ambition.




  13. Rank 120. Los Danzantes

    Contemporary Mexican

    Set in a historic building on the edge of Coyoacán's main plaza, Los Danzantes is a contemporary Mexican restaurant that draws a steady crowd of locals and travelers alike. The kitchen leans into regional technique, and some dishes have held their spot on the menu for over two decades, which in this city is its own kind of argument. A sister restaurant operates in Oaxaca under the same name but runs its own entirely separate menu.


  14. Rank 120. Manzanilla

    Mexican

    The carved wood bar anchoring the dining room is ornate enough to stop you mid-sentence, and the courtyard beyond it makes Ensenada feel very far from the rest of Baja. This is a full-service Mexican restaurant from a duo who've been fixtures of the local scene forever, pouring Valle de Guadalupe wines alongside classic cocktails. The kitchen keeps things unfussy but sharp, and the crème brûlée rotates daily, sometimes finished with fig leaves from the garden out back.


  15. Rank 122. Bakéa

    Basque French


  16. Rank 122. Ramen Deigo

    Japanese Noodle Shop


  17. Rank 122. Restaurante Danubio

    Basque Seafood



  18. Address
    Plaza Loreto, 01090 Álvaro Obregón, CDMX, Mexico · Mexico City
    Hours

    Open now, until 11:30 PM

    Thursday 12:30 PM–11:30 PM

    Online
    WebsiteInstagram

  19. The signature beef broth soup has been on the menu forever, and no one is changing it. This old-school cantina on Chapultepec runs on mahogany paneling, power-lunch tequila rounds, and formal family gatherings that have probably occupied the same table for decades. The menu reads like a time capsule of midcentury Mexican dining, heavy on braised tongue, hearts of palm, and salt-baked fish. Dress up; the room expects it.



  20. Rank 129. De La O

    Mexican Cocktail Bar




  21. Rank 132. Licorería Limantour

    Pioneering Cocktail Bar



  22. Thatched roof, open air, a grove of trees overhead, and a menu that traces its flavors back to the chef's grandmother's kitchen. This outdoor Mexican restaurant in Barrio de Xochimilco leans into Oaxacan tradition without getting stuck there, folding mole coloradito into stuffed plantains and keeping the comal near the entrance busy with memelas and tetelas. The Michelin Guide has it on their list, which means the secret is out on the oasis.


  23. The cooking here comes from Tabasco, not the tourist version of Mexican food but a regional tradition most visitors never encounter. Carmela y Sal is a fine dining room where the chef mines her home state for dishes that feel personal rather than performed. The space is warm and modern, the staff genuinely attentive, and the menu roams into territory broccoli with black piquin chili has no business being this interesting in.


  24. Rank 134. Criollo

    Oaxacan

    Dinner here happens under a canopy of Edison bulbs and actual trees, with candles on the wood tables and incense in the air, all of it concrete and calm inside a UNESCO heritage guest house. Enrique Olvera is a name worth knowing, and he and chef Luis Arellano run a tasting menu rooted in traditional Oaxacan recipes and local ingredients. The birds are not ambient sound; they live here.


  25. Rank 134. Crudo

    Fusion Japanese

    An omakase counter in the middle of Oaxaca, where a chef fuses Japanese technique with local ingredients in ways that manage to feel neither forced nor like a gimmick. Kampachi arrives with nixtamalized papaya; an eel handroll gets a smoky-sweet agave pulp dressing. The menu runs light, but the combinations stick with you. Fellow travelers tend to fill the seats, since locals haven't quite caught on yet, which means walk-in odds are better than they should be.


  26. Rank 134. Entremar

    Seafood

    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.


  27. A bull's head greets you at the door, which is one way to make the menu clear before you've even sat down. This is a Spanish tapas bar in Polanco, modeled on the kind of place in Madrid where nobody eats alone and the anchovies come on toast with oil and tomato because they don't need to be anything more complicated than that. Classic patatas bravas, gambas al ajillo, flan, everything sized for the table.


  28. Rank 134. Primitivo Restaurante

    Rustic American

    Down a dirt road past a fence hung with wine bottles, this open-air restaurant in Baja's Valle de Guadalupe wine country is anchored by a large fire pit where cast iron and open flame do all the heavy lifting. The menu follows a loose arc, oysters first, then a protein, then sharing plates that use the whole animal or fish. The cooking is rooted in local sourcing and fire, and the chocolate cake at the end earns the trip on its own.


  29. A long dirt road through pepper fields is your navigation, and finding Tenoch feels like part of the deal. This open-air contemporary Mexican restaurant sits inside a resort in Todos Santos, serving seafood and produce pulled largely from the surrounding land. The kitchen's ideas are more serious than the breezy palapa vibe suggests, and the mole alone makes a case for the detour.


  30. Rank 142. Azul

    Oaxacan

    Candles strung through courtyard trees and a retractable roof overhead put the room somewhere between outside and ceremony before you've ordered a thing. Azul is a Mexican restaurant where the chef has spent a career documenting traditional recipes, and the menu reads like that research made edible: cochinita pibil, black mole from Oaxaca, classic guacamole. No experimental flourishes, no modernist detours, just regional comfort food cooked straight.


  31. Rank 142. Havre 77

    French


  32. Fine dining inside the Atelier Playa Mujeres resort, with a balcony where live music drifts over your table and service that borders on theatrical. Celebrity chef Edgar Núñez shapes a contemporary Mexican menu that moves through the country's regional traditions, from Sonoran to Oaxacan, with obvious ambition. A tasting menu anchors the room, though the à la carte runs deep. It took Mexico's Best Restaurant at the 2025 World Culinary Awards.























  33. Address
    Calle 47 458 Santa Ana 97000 Mérida, Yuc. Mexico · Mérida
    Hours

    Open now, until 11:30 PM

    Thursday 1 PM–11:30 PM

    Online
    WebsiteInstagram
  34. Candles throwing shadows onto colorfully plated dishes is the move at Rubra, a modern restaurant inside the W hotel on Punta de Mita's Pacific coast. Daniela Soto-Innes leads the kitchen through a tropical menu that leans on banana flower, passionfruit, and galangal, which sounds like a resort menu until it doesn't. The indoor-outdoor room, all concrete and greenery, earns its keep after dark.








  35. Terracotta walls and communal tables set the tone at this casual all-day Mexican restaurant in San Miguel Chapultepec, where the comal does most of the heavy lifting. Gorditas, flautas, chilaquiles, enmoladas, the menu reads like a greatest-hits of comforting classics cooked with care. The Michelin Guide awarded it a Bib Gourmand. Come weekend brunch, a wait is part of the deal.




  36. Rank 176. Fantino

    Mediterranean

    The awards


  37. Rank 176. Teodoro

    Mexican

    The awards


  38. The awards


    Address
    Retorno del Rey 36, Cancún, ROO 77500, Mexico · Cancún
    Hours

    Open now, until 11 PM

    Thursday 6:30 PM–11 PM

    Online
    WebsiteInstagram
  39. Rank 179. Arbol

    Indian

    Lantern-hung branches cast a rosy glow over the stone patio at this indoor-outdoor Indian restaurant inside Rosewood's Las Ventanas al Paraiso. The menu leans into Punjabi classics and tandoor cooking, then widens to charcoal-grilled meats, seafood, and broader Asian dishes. The fish masala uses whatever came off the boat that morning, which at a Los Cabos resort is not a bad starting point. A Michelin Selected Restaurant.



  40. A blue corn tostada piled with avocado, chintextle, and coconut is the dish that tells you what kind of seafood restaurant this is: creative, coastal, not remotely predictable. The second-floor dining room in Hipódromo sits behind floor-to-ceiling windows under a vaulted ceiling, with a colorful art installation doing most of the decorating. The menu is built for sharing, and the Michelin Bib Gourmand keeps it approachable on the bill.


  41. Rank 182. Metate

    Mexican

    Down a dirt road off the hotel strip, this open-air Mexican restaurant earns its Michelin Bib Gourmand with antojitos and wood-fired grilled meats served on a stone patio strung with lights. The name refers to the flat stone used for grinding maize, which tells you where the kitchen's head is at. Blue corn tortillas and squid ink batter show the cooks aren't just playing it safe. Casual, affordable, and easy to miss if you're not looking.




















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Eat Score

The score comes from the awards it's won, weighted by who gave them: a Michelin star outweighs a listicle. When you sort by what's nearby, distance changes the order, never the score.

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    Drink Score

    The score comes from the awards it's won, weighted by who gave them: a Michelin star outweighs a listicle. When you sort by what's nearby, distance changes the order, never the score.

      How we score →

      Stay Score

      Four fifths of the score is the awards it's won, weighted by who gave them: a Michelin Key outweighs a listicle. The last fifth is where it is: the ranked places to eat and things to do around it, and how safe the country is. When you sort by what's nearby, distance from you changes the order, never the score.

        How we score →

        Do Score

        The score comes from the awards it's won, weighted by who gave them: a Michelin star outweighs a listicle. When you sort by what's nearby, distance changes the order, never the score.

          How we score →

          Best Place Score

          The Best Place Score rates the area around a point, not any one place. The places are 60% of it: the best of what's within reach, weighed by distance. The setting is the other 40%: how life goes in that country (how people rate their own lives, how long and how well they live, how safe they are) and what it's like right there (the air, and the weather). If the score looks low, we probably haven't found enough critics out here yet.

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