La guía de Sonnja

Sonnja
La guía de Sonnja

Breakfast & Brunch!

NIDDO $$ Be prepared to wait, since they don't take reservations and the place is small, but it is definitely worth it. The service is great and the food delicious!
48 người dân địa phương đề xuất
Niddo
2 Dresde
48 người dân địa phương đề xuất
NIDDO $$ Be prepared to wait, since they don't take reservations and the place is small, but it is definitely worth it. The service is great and the food delicious!
CASA DEL FUEGO $$ This tiny café serves up some of Mexico City’s tastiest breakfasts alongside impeccable coffee. A year and a half out from its opening, it was the first place in town to offer Japanese-siphon-extracted brews. They’re also into methods like dripper and French press; choose from Veracruz, Oaxaca or Chiapas varieties, and even take home some beans. Naturally, with the joe at this level, there’s got to be breakfast of equal caliber; the beet hummus (with poached egg) and the berry French toast are current faves. That said, the menu never, ever bores.
27 người dân địa phương đề xuất
Casa del Fuego
50 Río Nazas
27 người dân địa phương đề xuất
CASA DEL FUEGO $$ This tiny café serves up some of Mexico City’s tastiest breakfasts alongside impeccable coffee. A year and a half out from its opening, it was the first place in town to offer Japanese-siphon-extracted brews. They’re also into methods like dripper and French press; choose from Veracruz, Oaxaca or Chiapas varieties, and even take home some beans. Naturally, with the joe at this level, there’s got to be breakfast of equal caliber; the beet hummus (with poached egg) and the berry French toast are current faves. That said, the menu never, ever bores.
LALO! $$ A wildly colorful, cartoonish emoji mural sets the scene for fun, fabulous Lalo, the casual-chic outpost from chef Eduardo García Tables for two are the first to fill, so diners usually find themselves at a long shared table, choosing from a menu of small(ish) plates that pack real flavor and cleverly blend familiar comforts with more-unusual, yet equally tempting, combinations. Breakfast faves include a sinful French toast or less conventional choices like chilaquiles in salsa verde; fluffy omelettes contain amazing cheeses and surprising ingredients. And don’t be shy with pastries. Lunch swings to raved-about pastas and pizzas, or the salad whose ingredients all come fresh from nearby Xochimilco. Artisanal beers and homemade sodas are a sensation as well.
177 người dân địa phương đề xuất
Lalo!
173 Zacatecas
177 người dân địa phương đề xuất
LALO! $$ A wildly colorful, cartoonish emoji mural sets the scene for fun, fabulous Lalo, the casual-chic outpost from chef Eduardo García Tables for two are the first to fill, so diners usually find themselves at a long shared table, choosing from a menu of small(ish) plates that pack real flavor and cleverly blend familiar comforts with more-unusual, yet equally tempting, combinations. Breakfast faves include a sinful French toast or less conventional choices like chilaquiles in salsa verde; fluffy omelettes contain amazing cheeses and surprising ingredients. And don’t be shy with pastries. Lunch swings to raved-about pastas and pizzas, or the salad whose ingredients all come fresh from nearby Xochimilco. Artisanal beers and homemade sodas are a sensation as well.
RUTA DE LA SEDA (COYOACÁN) $$ El matcha, que es una de las especialidades de la casa, es un ingrediente protagónico en sus postres. Uno lo puede encontrar en el pastel de té verde Kioto, en el pastel de matcha y chocolate amargo Fetiche, o en el croissant con pasta de matcha y limón. El Spleen, pastel de flores de violeta y vainilla, y el Toutchocolat, con mousse de chocolate amargo, son igual de irresistibles. Y el pastel de lavanda, que sabe exactamente a lo que huele la flor.
70 người dân địa phương đề xuất
Silk Road Café
1 Aurora
70 người dân địa phương đề xuất
RUTA DE LA SEDA (COYOACÁN) $$ El matcha, que es una de las especialidades de la casa, es un ingrediente protagónico en sus postres. Uno lo puede encontrar en el pastel de té verde Kioto, en el pastel de matcha y chocolate amargo Fetiche, o en el croissant con pasta de matcha y limón. El Spleen, pastel de flores de violeta y vainilla, y el Toutchocolat, con mousse de chocolate amargo, son igual de irresistibles. Y el pastel de lavanda, que sabe exactamente a lo que huele la flor.

Food scene

HAVRE 77 $$$ A beautiful dining room on what may be the city’s hippest half-block. Just a smattering of tables (reservations are recommended) and a handsome old-style bar inhabit two rooms and a tiny terrace in a fabulous fin de siècle mansion whose feel is still contemporary; couples favor the restaurant for its romantic, indulgent atmosphere. A pared-down menu hints at the approach: quality over quantity in Gallic standards like onion soup, oysters, a buttery steak frites, duck confit; all ingredients are excellent, leveraging the best of Mexican farms and ranches. Near perfect yet never fussy.
57 người dân địa phương đề xuất
Havre 77
77 Havre
57 người dân địa phương đề xuất
HAVRE 77 $$$ A beautiful dining room on what may be the city’s hippest half-block. Just a smattering of tables (reservations are recommended) and a handsome old-style bar inhabit two rooms and a tiny terrace in a fabulous fin de siècle mansion whose feel is still contemporary; couples favor the restaurant for its romantic, indulgent atmosphere. A pared-down menu hints at the approach: quality over quantity in Gallic standards like onion soup, oysters, a buttery steak frites, duck confit; all ingredients are excellent, leveraging the best of Mexican farms and ranches. Near perfect yet never fussy.
WANWAN SAKABA $$ They offer a nice Japanese experience. It is not a fancy place, more like a nice bar to have some great Japanese dishes and desserts.
13 người dân địa phương đề xuất
Wanwan
209 Londres
13 người dân địa phương đề xuất
WANWAN SAKABA $$ They offer a nice Japanese experience. It is not a fancy place, more like a nice bar to have some great Japanese dishes and desserts.
PUJOL $$$$$ To experience Mexico’s culinary past and future (sometimes in the same dish, as in the “mole madre, mole nuevo”—a fresh mole atop one that’s been fed sourdough-starter-style for almost three years and counting). This spot is the flagship of Enrique Olivera, a bona fide celebrity in Mexico; alumni have gone on to start many of the country’s most acclaimed restaurants. Pujol moved into a sexy new space in early 2017 but already feels well lived-in. Open Monday to Saturday, 1:30 to 4 p.m. and 6:30 to 11:30 p.m. Closed Sunday. Reservations all but required a month or more in advance for primetime. Allow at least three hours for the full meal.
185 người dân địa phương đề xuất
Pujol
133 Tennyson
185 người dân địa phương đề xuất
PUJOL $$$$$ To experience Mexico’s culinary past and future (sometimes in the same dish, as in the “mole madre, mole nuevo”—a fresh mole atop one that’s been fed sourdough-starter-style for almost three years and counting). This spot is the flagship of Enrique Olivera, a bona fide celebrity in Mexico; alumni have gone on to start many of the country’s most acclaimed restaurants. Pujol moved into a sexy new space in early 2017 but already feels well lived-in. Open Monday to Saturday, 1:30 to 4 p.m. and 6:30 to 11:30 p.m. Closed Sunday. Reservations all but required a month or more in advance for primetime. Allow at least three hours for the full meal.
QUINTONIL $$$$ Settle into a banquette in the gracious dining room at Quintonil, where Jorge Vallejo draws on pre-Hispanic ingredients to produce elegantly reinvented Mexican cuisine. Try the tostada with smoked crab, lime, radish and habanero chile or the steak in pulque, made with fermented agave sap. Indulge in a tamarind margarita or the signature Quintonil (mezcal, lime, mandarin and amaranth greens).
112 người dân địa phương đề xuất
Quintonil
55 Av. Isaac Newton
112 người dân địa phương đề xuất
QUINTONIL $$$$ Settle into a banquette in the gracious dining room at Quintonil, where Jorge Vallejo draws on pre-Hispanic ingredients to produce elegantly reinvented Mexican cuisine. Try the tostada with smoked crab, lime, radish and habanero chile or the steak in pulque, made with fermented agave sap. Indulge in a tamarind margarita or the signature Quintonil (mezcal, lime, mandarin and amaranth greens).
FONDA MAYORA $$ Gerardo Vázquez Lugo has brought to his new Condesa venture, Fonda Mayora, the dedication to tradition and local ingredients that made his restaurant Nico’s a draw for chefs. The jugo verde — a mix of cactus, celery and orange juice — arrives dark and frothy. Try the huevos encamisados, eggs cooked on a griddle inside a puffy tortilla, served with tasty bean stew (ask for salsa roja, a piquant sauce of tomato and guajillo chiles). Tortillas here are exceptional
30 người dân địa phương đề xuất
Fonda Mayora
322 Campeche
30 người dân địa phương đề xuất
FONDA MAYORA $$ Gerardo Vázquez Lugo has brought to his new Condesa venture, Fonda Mayora, the dedication to tradition and local ingredients that made his restaurant Nico’s a draw for chefs. The jugo verde — a mix of cactus, celery and orange juice — arrives dark and frothy. Try the huevos encamisados, eggs cooked on a griddle inside a puffy tortilla, served with tasty bean stew (ask for salsa roja, a piquant sauce of tomato and guajillo chiles). Tortillas here are exceptional
EL REY DEL PAVO $ Lo mejor es comenzar de la manera más clásica: con la torta de pavo con queso y consomé de pavo con pavo y un huevo encima. Para variar, la sopa de ajo es una buena opción, acogedora también: con huevo, pavo picado, queso americano y pan frito. Otras tres tortas –que como todos, se pueden pedir también en taco– son realmente especiales: la de bacalao con aceite de oliva, que preparan como pocos en la ciudad, la de pierna con queso y la de chorizo especial. Todas llevan aguacate.
6 người dân địa phương đề xuất
El Rey del Pavo
32 C. de la Palma
6 người dân địa phương đề xuất
EL REY DEL PAVO $ Lo mejor es comenzar de la manera más clásica: con la torta de pavo con queso y consomé de pavo con pavo y un huevo encima. Para variar, la sopa de ajo es una buena opción, acogedora también: con huevo, pavo picado, queso americano y pan frito. Otras tres tortas –que como todos, se pueden pedir también en taco– son realmente especiales: la de bacalao con aceite de oliva, que preparan como pocos en la ciudad, la de pierna con queso y la de chorizo especial. Todas llevan aguacate.

Cantinas!!!

COVADONGA $$$ On Thursdays and Fridays, the Covadonga, a, peach-walled cantina in La Roma with strip lighting and old-school waiters, draws a noisy local crowd that comes to drink beer or tequila, talk and play dominoes. Artists, writers and filmmakers mingle with old-timers; despite — or because of — its unapologetically retro aesthetic, the bar has become so trendy that it’s often used for parties during Mexico’s biggest art fair, Zona Maco, held in February.
75 người dân địa phương đề xuất
Covadonga
121 Puebla
75 người dân địa phương đề xuất
COVADONGA $$$ On Thursdays and Fridays, the Covadonga, a, peach-walled cantina in La Roma with strip lighting and old-school waiters, draws a noisy local crowd that comes to drink beer or tequila, talk and play dominoes. Artists, writers and filmmakers mingle with old-timers; despite — or because of — its unapologetically retro aesthetic, the bar has become so trendy that it’s often used for parties during Mexico’s biggest art fair, Zona Maco, held in February.

COOL BARS

BALTRA $$ Head to Condesa for a nightcap at Baltra, a small bar with soft lighting and excellent drinks, including an Old George Sour, a fragrant mix of tequila, cucumber and cardamom, or a Melissa — gin, citronella and mint. Then move on to Felina, a relaxed Condesa hangout that’s so discreet many miss it. On weekend nights, a D.J. will get you moving. If it’s mezcal you’re after, check out La Clandestina, a hole in the wall where 20-odd mezcals are stored in five-gallon bottles. The bartenders will guide you through the intimidating list of mezcals made from different kinds of agave, until you fall off your stool.
79 người dân địa phương đề xuất
Baltra Bar
36D Iztaccihuatl
79 người dân địa phương đề xuất
BALTRA $$ Head to Condesa for a nightcap at Baltra, a small bar with soft lighting and excellent drinks, including an Old George Sour, a fragrant mix of tequila, cucumber and cardamom, or a Melissa — gin, citronella and mint. Then move on to Felina, a relaxed Condesa hangout that’s so discreet many miss it. On weekend nights, a D.J. will get you moving. If it’s mezcal you’re after, check out La Clandestina, a hole in the wall where 20-odd mezcals are stored in five-gallon bottles. The bartenders will guide you through the intimidating list of mezcals made from different kinds of agave, until you fall off your stool.

TACOS!

TIZNE TACOMOTORA $$ Amazing contemporary tacos. The method of smoking all of the meat leaves an absolutely incredible flavor, and there are such creative flavor combos. The cold brew café de olla hits the spot, especially if you take advantage of the spicier salsas they offer.
Tizne Tacomotora
39 Diagonal
TIZNE TACOMOTORA $$ Amazing contemporary tacos. The method of smoking all of the meat leaves an absolutely incredible flavor, and there are such creative flavor combos. The cold brew café de olla hits the spot, especially if you take advantage of the spicier salsas they offer.
LOS PICUDOS $ Tacos al carbón en la Del Valle. El local es poco llamativo pero una vez que entras a Los Picudos, tu estómago pedirá a gritos empezar a comer, estimulado por los deliciosos aromas de las cocciones al carbón. Los tacos básicos son los de bistec, costilla y chuleta, a los que se les puede agregar queso, pero también hay de arrachera (no es de la marinada sino natural), pechuga de pollo, alambres, la carne de tu preferencia con tocino… y todo tiene ese sabor único que le da el carbón.
Tacos al carbón. Los Picudos
230 Moras
LOS PICUDOS $ Tacos al carbón en la Del Valle. El local es poco llamativo pero una vez que entras a Los Picudos, tu estómago pedirá a gritos empezar a comer, estimulado por los deliciosos aromas de las cocciones al carbón. Los tacos básicos son los de bistec, costilla y chuleta, a los que se les puede agregar queso, pero también hay de arrachera (no es de la marinada sino natural), pechuga de pollo, alambres, la carne de tu preferencia con tocino… y todo tiene ese sabor único que le da el carbón.

Desserts

EL MORO $ La churrería más famosa de México ya cumplió 80 años en su espacio del Centro Histórico. Hay tres tipos de churros: cubiertos de azúcar, cubiertos de azúcar y canela, y rellenos de cajeta. También hay cuatro variedades de chocolate: mexicano (ligero, dulce, avainillado), francés (semiamargo, avainillado), español (espeso, dulce) y suizo (semiamargo, con chantilly). Aunque también hay otras cosas, tortas, malteadas no necesita más para ser uno de los grandes lugares de la ciudad.
101 người dân địa phương đề xuất
El Moro
42 Eje Central Lázaro Cárdenas
101 người dân địa phương đề xuất
EL MORO $ La churrería más famosa de México ya cumplió 80 años en su espacio del Centro Histórico. Hay tres tipos de churros: cubiertos de azúcar, cubiertos de azúcar y canela, y rellenos de cajeta. También hay cuatro variedades de chocolate: mexicano (ligero, dulce, avainillado), francés (semiamargo, avainillado), español (espeso, dulce) y suizo (semiamargo, con chantilly). Aunque también hay otras cosas, tortas, malteadas no necesita más para ser uno de los grandes lugares de la ciudad.