Restaurants in Mexico City???

Question

I will be in Mexico City in a few days to visit family, I have been there several times before but every time I go I get tired of eating at the same restaurants. My family there never goes out to eat so they can’t help me with this. What I am wanting to know is of good restaurants in D.F. but nothing to expensive (I’m a college student). Every time I go I get tired of eating at Samborns and VIPS.

Answer 1

i hate sanborns and vips.

go to mix tacos

Answer 2

Well.. no wonder you are tired.. Sanborn's and VIPs are really bad.

My recomendation would be to go to the neighborhood "La Condesa".. it's very fashinable and has many kinds of restaurant for all kind of budgets, plus, most of them have tables on the stret (like in Paris without the Euro prices).

Enjoy Mexico!

Answer 3

actually any resturants that have no flies flying around in there is a good place to eat, just whatever you do, don't make the waiter or the cook mad, you might find a suprise in your food !

adios amigo!

Answer 4

Oh look, it so much depends on where you will be living. Mexico City (22,000,000+) is bigger than New York, so if I were to ask "where's a good place to eat in New York....?" Well, you get the picture....

Of course crossing VIPs and Sanborns off the list is a great start (you can add Denny's and California too). Anyway heres what I do when I'm in a new part of the city. Look around for some small "hole in the wall" restaurants. Check for the food you really like, carnitas, pastor, pibil, mixiote etc. then look at the people, if the place is full for the hour of the day, its probably a great place.......

I live in Lindavista in the north. There is a "hole in the wall" called "Chenchos" on Moyobamba. Between 2:30 and 4:30 you can't get a table. If you are lucky you might get a couple of chairs at an already "taken" table..... The line up outside for the take away last week on Mother's Day blocked the traffic on the main street, must have been 200 lined up!

Tacos are 12 pesos, Cokes 10 pesos, beer 15 pesos. Some of the best d**n tacos (especially carnitas, chicken or ribs) that you will ever taste. (great sauces too!)

See, that's what you want to watch out for in the D.F., a place like "Chenchos."

Answer 5

Hey Ray!

Mexico City is a blue ship when it comes to food and variety.

Here is list of unpricey (less than 10 CAD, that is even less than VIPs or Sanborns) restaurants:

http://www.queremoscomer.com/resultado.p...

You may also filter by Zone (zona) and/or by type (tipo).

Another list of restuarants in Mexico City in English:

http://www.mexicocity.com.mx/restzone.ht...

(BTW, the http://www.mexicocity.com.mx/ site is a very interesting one).

Enjoy et bon appetit!

Bonus info!:

"MEXICAN GASTRONOMY

Mexico is well recognized in the world for its rich gastronomic tradition which offers a great variety of dishes and beverages prepared with innumerable ingredients. The taste, aroma and texture of these ingredients can charm even the most demanding palate and thus turn Mexico into one of the most important destinations in the sphere of international cuisines.

The Mexican cuisine has drawn from its prehispanic origin various culinary techniques which are still in use: the nixtamalización to elaborate the delicious tortillas (cooking the corn grain in water with a fixed proportion of lime), fermenting the maguey to obtain the incomparable pulque (an alcoholic beverage made with or without fruit) and the use of underground ovens to roast the meat (lamb or mutton wrapped in fleshy maguey leaves and buried underground with hot stones underneath the meat); a technique which is nowadays known as barbeque.  There are also many ingredients which are nowadays counted as part of the exotic cuisine, such as maguey worms, ants, grasshoppers, jumiles (small beetles) and escamoles (ant eggs). In the central and southern parts of the country many restaurants offer tacos and dishes made with these insects and other spices.

When the conquerors came and founded the Spanish Colony in Mexico, the native ingredients and techniques fused with the ones from the Old World, Asia and Africa. This gave birth to various exquisite dishes which these days represent the traditional Mexican cuisine like mole, chiles en nogada, pozole and a whole range of different kinds of sauses, beverages and desserts.

Thanks to the process of distilling, the new-comers could also prepare magical potions which soon obtained international fame. The sugar cane sweetened waters and fruit liquors and served as a base for many typical sweets while wheat flower converted into colorful and tasty sweet bread. At the same time beef, mutton, chicken and pork became the protagonists of various traditional dishes. Dried fruit, herbs, vegetables and fruit which were brought in from other continents also nourished the national gastronomy, making it thereby one of the richest and most varied ones in the world.

Many of the ingredients which are nowadays widely used all over the world were initially "domesticated" in Mexico during the prehispanic era. These gifts that Mexico has given to the rest of the world include for example the corn, different kinds of chilies and vanilla, which gives taste and perfume for many sweet and salty dishes. What should not be excluded from the list either is the tomato, which originally came from Mexico and has become especially appreciated in the Italian cuisine.

Like all arts, the culinary art is developing continuously. During the past years Mexican chefs have experimented with different techniques and ingredients from other parts of the world and have managed to fuse them with the Mexican ones. The result of this is a unique trip of savors and sensations in the world of Mexican contemporary cuisine which can be enjoyed in various recognized restaurants all over the country. In these restaurants the never-ending creativity of the chefs and their unique flavors season the original dishes which are capable of satisfying and surprising even the most demanding palate.

It is worth mentioning that in every state of the country the variety of dishes is enriched by the contributions of spices and ingredients each state identifies itself with. This gives each dish a touch of special taste. Come to Mexico, to the land of colors and savors which will invite you to return any day."