Today, CDMX (as it’s colloquially known) produces almost a quarter of the nation’s GDP, making it one of the most productive cities on the planet. Things are happening. And in this city of 22 million, the transformation is blinding.
It would be unfair to say that Mexico City is having its moment. Mexico City is the moment. Home to artists like Diego Rivera, Frida Khalo, and Rufino Tamayo; architectural visionaries Alberto Kalach and Juan O’Gorman; and culinary greats Enrique Olvera and Elena Reygadas, Mexico City delights in every way, in all seasons. From art and architecture to gastronomy and a uniquely local approach to luxury, the city delicately blends the authentic with the sublime.
Divine Dining
While Mexico City inexplicably has no Michelin guide, it boasts five restaurants on the
Latin America’s 50 Best list, making it one of the greatest cities to eat, probably anywhere. In stylish Roma Norte, a few blocks from Plaza Rio de Janeiro, you’ll find the city’s it-crowd lunching at
Máximo Bistrot, by chef Eduardo García and his wife, Gabriela López. In their new location, where dappled light illuminates a sea of white geraniums in a transformed industrial space, López serves up a modern interpretation of farm-to-table fare, like sweet onion cooked in whey, Comté cheese, and cruffin; and a chocolate “caviar” tart, with burnt vanilla, caramel, and pink pepper ice cream. In chic Polanco (home to haute Mexican mainstay, Pujol), chef Alejandra Flores and Jorge Vallejo of
Quintonil combine traditional ingredients and techniques in a modern context, serving up spider crab in “pipián verde” with makrut lime, Thai basil, and blue corn tostadas, accompanied by corn chawanmushi, “uchepos” foam and ikura. Be sure to book a seat at the kitchen’s glorious marble-clad bar for their signature tasting menu to watch the greats at work. Further south, in the upscale Jardines del Pedregal neighborhood (a modernist masterpiece designed by Luis Barragán), you’ll find Edgar Núñez’s
Sud 777, which has topped Latin America’s 50 Best list for four consecutive years. Offering a menu that changes according to the best ingredients of the season—many of which are sourced from the restaurant’s gardens—the wine list is just as impressive, with surprising natural Mexican selections. Opt for a lunchtime visit to enjoy the terrace, and don’t miss the octopus in a crust of ashes, piquillo pepper and xcatic mayonnaise; or the watermelon, mezcal, curd, chard and pomegranate salad.