Food: we tried Chile en nogada - little sweet and good but I wouldn't order again…read more Tongue was good and the steak as well. I like the appetizer cheese wrapped. Service: very good Ambience: normal

A great place to grab a meal if you are in the Polanco area. Do stop off here, ideally for…read morebreakfast or brunch. Great pastries, juices and entrees...everything we ordered was great.

Visited from California once and needed to go back the next time I was in Mexico City. Guzina…read moreOaxaca is delicious. Customer service was subpar both times. I like that it is a very calm and quiet setting.

Guzina Oaxaca, located in Polanco, Mexico City, is a restaurant that was bright in from a famous…read morechef from Oaxaca. I wanted to make it a point to seek out some authentic oaxacan mole, so I chose this spot that was recommended by eater.com and the Michelin guide. Had the black mole with duck breast, which was served with rice and a plantain. It was so good as the flavors were so complex and they paired really well with the perfectly cooked duck, the rice, and my fruity cocktail. On that note, I ordered one of their speciality cocktails with passionfruit and it was so good. I actually enjoyed my cocktail, made with fresh fruit, here more than the world renowned bar down the street. Also got salsa made tableside and an appetizer of pork taquitos (which, in this context, were tiny tacos). Both were flavor bombs. Overall, we are glad that we stopped by to get a sampling of very flavorful food from this restaurant and I'd definitely come back!

Good food good service, we had a large party and the accommodated with no issue. ....read more

The only good meal I had in Mexico City…read more Living in San Diego and visiting Tijuana for food quite often, I guess I'm used to above average restaurant experiences. I would've thought Mexico City had great food in general, but that wasn't the case. Was there for four days, ate many meals out and this was the only one I really enjoyed. Too bad the place was so hot and stuffy. It was cooler outside than it was inside. All they needed to do was open some windows. Service was great though.

Overall, this was a good experience. I am giving a four-star review simply because it was…read moreoverpriced. The service was great, food was good, and the historical building was very nice. Do know that you pay for everything they offer you, including bread, fruit plate, etc. We had all of the things and no complaints. I specifically had their amoladas, which were delicious. I also enjoyed their cafe de olla. If you are in the area and looking for somewhere to eat, give it a try.

Excellent food; superb service; handsome ambience. There were traditional offerings; hamon on the…read morebone sliced at your table for most in our party; the exotic -- ant eggs tacos which I found excellent; and excellent seafood (as I eat neither beef nor pork) They had excellent fine, but after my host asked if I liked champagne I moved to that, which was Tattingers. I declined offers of dessert and single malt scotch. I thought it was all quite lovely.

Barro Negro is great place to sample a variety of Oaxacan moles. We went about 8:30pm on a Monday…read morenight. The restaurant was pretty much empty so we were seated immediately. The interior is pretty plain, with some Oaxacan art on the walls, apparently available for purchase. We were served tortilla chips with samples of 3 moles (Negro, Coloradito and I think the 3rd was Mancha Manteles) and 2 salsas. As my wife and I primarily went to Barro Negro to sample moles, it was great that we could taste them before committing to a full entree. They were all very good and very different. If you think all moles are 'a Mexican chocolate sauce,' then you'll be surprised at the different varieties. The salsas were all very good and on the spicy side. For entree, I ordered the Mole Coloradito and my wife got the Mole Negro. Both were served with a chicken leg/thigh quarter covered in a very generous pool of mole, along with a small amount of rice and beans. For me, it was the right amount of mole (a lot!) and rice and beans (a small portion of each). The Coloradito is a sweeter mole, very smooth and rich. It was excellent. The Negro is smoky, almost burnt tasting. I happened to know that the cooking process includes burning chile seeds and adding them to the mixture. To me, it was kind of ashy and not to my taste. My wife said that she really liked it and the flavor mellows as you eat more. At any rate, if you're familiar with Mole Poblano, which is also very dark, the Oaxacan black mole is a totally different dish. As it was late, we chose not to get any dessert. The service was attentive and quick, not surprising given that the restaurant we empty. We enjoyed our food very much and highly recommend Barro Negro for sampling Oaxacan moles.

Nice, small, and intimate location. The mole at this location was amazing. I ordered horchata and…read morethey brought me a glass along with a small pitcher. Great service and guacamole made fresh in front of you. Both waiters kept checking to see if we needed anything. 3 variations of Mole was served with chicken and beef. Black mole was my favorite as it had a smoked undertone of complexity to it.

I'm really glad I made my way here! My taxi driver recommended it to me. My Spanish is very limited…read morebut we made it all work. I came between meals but there was still a few people waiting outside. You grab a number before and wait to be called. Everything inside is very fast paced. I ordered the pozole with chicken that also came with some tostada shells. Really was amazing! It was actually a really cheap dinner too at about 7 US dollars. Definitely a place to visit for a good and cheap meal! Staff was super friendly and went with my poor English pretty well. Also easy to pay with a card. Highly recommended in the Zona Rosa!

This is a reliable spot for food around a popular area. I suggest if you're near palacio Bellas…read moreArtes or China Town and need a bite that you come here. The food is very solid and. The flautas and salsa verde were very good. Honestly though, best limonada I've ever had. La neta wey. Not the best food you'll have in Mexico City, but a reliable spot in between excursions.

An Italian place in the middle of Palanco, Mexico City, downtown on a quiet street. The restaurant…read moreis so interesting inside with a variety of décor and the food was delicious. We had a anipasta salad, a grilled fish and a delicious spinach squash flour dip well worth a trip. We ate outdoors and had great service from our server and others.

Absolutely amazing spot with excellent customer service and the margherita pizza with Italian…read moresausage was delicious! The mojitos with fruto rojos was fantastic! Also amazing coffee as well! Great ambience and decor inside too!

By far the best mexican traditional breakfast/lunch option in Polanco. The baker starts preparing…read morebread at 5 am so that it is freshly baked at 9am. The coffee is from Kuma Roasters and they have a Slayer spresso machine, hence coffee is usually really really good (only a few times the barista has failed). When it comes to traditional dishes, they have really good chilaquiles, quesadillas, and any kind of prepared eggs. But they excell in that their ingredients are exceptional and the chef delivers the perfect dish each time. I would undoubtedly order the mole enchiladas, the huevos en caldillo rancheros, a huayabada piece of bread, and an espresso. Would definitely recommend it, love this place!!

Delicious! No tenian mariscos hoy pero hay muchos para elegir…read more It was a cold day so the almendrado was perfect. The blue maiz tortillas were great too. Service was very friendly and the place was nice to eat at. Would definitely come back if they have seafood as the menu sounded good to try

While my physical body was aboard the airplane as the wheels slammed into the pavement at Benito…read moreJuarez Airport, my heart and soul were already at El Turix. The first meal of the trip is the most important. It sets the tone. The trip goes how that first meal goes, and I'd gotten so many passionate recommendations for El Turix, it became the obvious choice. I called the uber straight to the promised land, and hopped out with my luggage, into a run down, no frills interior. Just how I like it. I wish the written word could do any justice to how it smelled in here, but I won't even try. I can only imagine it is what a teenage girl feels when she walks into a Sephora. I ordered 4 cochinita pibil tacos, which is the only thing on the menu. Cochinita Pibil is a traditional Mexican dish that is slow roasted pulled pork. They pull the tortillas off the griddle and put them into this enormous pan of the pibil to give them a little bit of the juice and glisten from the pork juice. They then STUFF each taco, roll them up, and hand them to you on a plastic plate. I topped them off with the salsa verde and dug into them right outside. These babies actually exceeded my expectations. I was FLOATIN. Pork juice leaking out on every bite with flavor that can only be obtained through that traditional slow roast. It truly set the tone for the rest of the trip. This is the kind of simple, well executed meal that makes me grateful to be alive. IG @johnny.novo Tiktok @jnov__ Substack @johnnynovo

Turix is a very small taqueria in Mexico City that specializes in juicy cochinita pibil. It's…read morejuicy, mildly spicy and costs 31 pesos (about $1.50) each. If you have a gringo stomach, it could be challenging; however we enjoyed this location in Polanco. It's quite popular for a reason

You can't go to CDMX and not visit Karizma. This place is legendary and the rib eye tacos are to…read moredie for.

Popular, expat friendly restaurant in the area of the three major brand hotels in Polanco…read more Menus is Spanish and English. Indoor or street (smoking) dining areas. Attentive service. Good guacamole, salsa and chips. Tacos were good and portions for an "appetizer" were decent (five). Flavor was decent but could have used some more pineapple. Salsa helped. Margarita was on the weak side. Beer saved it.