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Gaba
Innovative Mexican
Concrete floors and exposed brick in Condesa's Hipódromo neighborhood, but the kitchen is more ambitious than the room lets on. Gaba runs as a casual café by day, then pivots at night into something sharper, with Chef Victor Toriz sending out inventive Mexican small plates built around offal, seafood, and produce handled with real confidence. The Michelin Guide awarded it a Bib Gourmand, and the space is never empty.
The awards strongest first
- MexBest Chef Promesa: Ganador · Premios MexBest · Víctor Toriz
- Michelin Guide Bib Gourmand
- Eater The 38 Best Restaurants in Mexico City
- The 50 The 50 Discovery
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Sweetbreads with green chileatole
“Make sure to order the sweetbreads with green chileatole (corn masa porridge mixed with green chiles and herbs) and the wagyu cecina tartar.”
Eater -
Wagyu cecina tartar
“Make sure to order the sweetbreads with green chileatole (corn masa porridge mixed with green chiles and herbs) and the wagyu cecina tartar.”
Eater -
Crispy tripe
“Offal is a particular highlight, as in crispy tripe paired with Ocosingo cheese and roasted beet, or perfectly seared sweetbreads with a creamy chileatole sauce.”
Michelin Guide -
Berkshire pork chop
“The menu's firmly grounded in Mexico, albeit in understated ways: the dry-aged wagyu tartare might be served with nutty Chicatana ants, while the Berkshire pork chop with roasted pineapple seems inspired by tacos al pastor.”
The 50
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