Every Michelin-Starred Restaurant in Mexico City for 2026
Mexico City holds eleven Michelin-starred restaurants in the 2026 guide and we carry every one, including the two that take no reservations from anyone.
Mexico City holds eleven Michelin-starred restaurants in the 2026 guide, and we carry every single one of them. Two hold two stars. Nine hold one. They are spread from a Polanco house on Tennyson to a volcanic-rock garden in Pedregal to a masa counter in Roma Norte with no sign on the door, and two of them cannot be booked at all.
That last point matters more than anything else on this page. A star run in this city is not a matter of clicking eleven reservation buttons. Some of these rooms want two to three months of notice, some open only four days a week, one serves lunch only, and two operate on a first-come basis with no reservation book of any kind. Below is every starred restaurant in the city, what the kitchen actually does, and how each one is entered.
Pujol: Two Stars
Pujol is Enrique Olvera's flagship and the restaurant most responsible for the modern Mexican fine dining movement. Since 2017 it has occupied a converted 1950s house on Tennyson, raw concrete and pale wood opening onto planted courtyards. The kitchen serves a multi course seasonal tasting menu built around Mexican ingredients and technique, rewritten as the seasons change. The constant is Mole Madre: a mole fed and aged for years, plated against a fresher mole and eaten with tortillas. A separate counter runs its own taco omakase tasting alongside the main dining room. Reservations are required, walk-ins are not accepted, and the house advises booking months ahead.
Quintonil: Two Stars
Quintonil is the Polanco restaurant of Jorge Vallejo and Alejandra Flores, open since 2012, holder of two stars and a long-running fixture near the top of Latin America's 50 Best. The name is a wild amaranth green. The format is a multi-course tasting menu with a shorter carte alongside, rewritten around what the kitchen garden and a network of small growers send in. Long-running signatures include the charred avocado tartare with escamoles and a cactus sorbet to close. The dining room seats about 42 and is deliberately plain: pale walls, linen, a view onto the garden, no theater. The wine and mezcal program leans hard into Mexican producers. Book well in advance; the restaurant does not take reservations by email.
Rosetta
Rosetta has held one star in a Porfirian townhouse on Colima since Elena Reygadas opened it in 2010. Reygadas was named the World's Best Female Chef in 2023, and Rosetta anchors a group that also includes Lardo in Condesa. Aleli, a separate Roma Norte grill from chef Oswaldo Oliva, is not part of that group. The cooking at Rosetta is Mexican with global influences, built for sharing, with dishes such as cabbage tacos with pistachio puree and romeritos, a sweet potato tamal with buttermilk sauce and salsa macha, and a dessert of sliced Manila mango with coconut cream and horchata ice cream, plus a bread program tied to Panaderia Rosetta, the group's own bakery. Salon Rosetta, the group's cocktail bar, is a stop before or after dinner.
Maximo Bistrot
Maximo Bistrot is Eduardo Garcia's one-star room on Alvaro Obregon in Roma Norte. Garcia, known universally as Lalo, grew the original tiny bistro into this larger corner space. The cooking is market driven in the literal sense: he buys daily and the menu follows, so regulars ask what came in, not what is good. French bistro technique underpins it, Mexican produce and producers supply it, and the range runs from ceviche and raw fish through slow-cooked suckling pig. The bar is a destination on its own. Head bartender Priscila Moreno took the 2026 Michelin Guide Mexico Exceptional Cocktails Award. Book ahead for weekend service.
Em
Em is Luis Martinez's restaurant on Tonala, the evolution of the Emilia he opened on the same corner. Martinez, known as Lucho, took a star in the first Mexico guide in 2024 and has held it since; Em also appears on 50 Best Discovery for Latin America. The kitchen works a contemporary Mexican line built on seasonal, locally sourced ingredients, with a lot of seafood, from grilled young corn in a coffee and browned butter sauce to a tostada topped with Veracruz-style fish stew, shaved avocado and caviar. Guests choose between an a la carte menu and a tasting menu, and two seats at the Primera Fila chef's table put you close enough to watch the pass. Service is evening only, 6 PM to 10 PM, Monday through Saturday. The room is small and dates go fast.
Gaba
Gaba took One Star in the 2026 selection, with inspectors citing sophisticated cooking and warm, polished service. It runs two lives in one small Condesa room: a low-key cafe by day, a chef-driven restaurant after dark, with concrete floors and exposed brick making a deliberately plain stage. Gaba is Victor Toriz's first restaurant of his own. Michelin singled out the offal, specifically the crispy tripe with Ocosingo cheese and roasted beet and the seared sweetbreads in a creamy chileatole sauce.
Esquina Comun
Esquina Comun began in 2021 as a supper club Ana Dolores Gonzalez and Carlos Perez-Puelles ran out of a rented apartment. When the landlord found out, they moved into a bare rooftop in Condesa and built it out themselves. The restaurant now occupies that covered Condesa rooftop with seven tables and has held one star since the first Mexico guide in 2024. The tasting menu is portioned for two and moves with what the kitchen has that week, with recent plates including grilled fish in a green mole with plantain and pumpkin seeds. Service runs Thursday through Sunday only, from 4 PM Thursday and from 1 PM at weekends, so the week's total capacity is very small and dates disappear quickly.
Sud 777
Sud 777 sits on Boulevard de la Luz in Jardines del Pedregal, deep in the volcanic rock south of the city and well off the Roma and Polanco circuit. Edgar Nunez has run it since 2008. The cooking is vegetable forward and produce led, working closely with small growers and changing with what is in season; vegetables lead the plate more often than protein does, and the tasting menu shifts through the year, with a carte running alongside it. The building is a low glass pavilion wrapped in planting and water. It is also unusually flexible, with doors open from 8 AM and dinner running to midnight Thursday through Saturday. Sunday is lunch only, 9 AM to 5 PM.
Masala y Maiz
Masala y Maiz is the Colonia Centro restaurant of Norma Listman and Saqib Keval. The pair describe their cooking as mestizaje, and the menu traces the historical trade routes that carried ingredients between Mexico, South Asia and East Africa, with masa, spice blends and Indian Ocean technique sharing one plate. The restaurant moved into its Colonia Centro space in 2024, with concrete walls, an open kitchen and the long communal table the chefs are known for. Service is daytime only, noon to six, and the restaurant closes Tuesdays; the owners built those hours around not making staff work late nights. A starred lunch room with that schedule fills quickly, so book well ahead.
Expendio de Maiz: Walk-In Only
Expendio de Maiz won a star in 2025 and holds it in the current guide, and there is no way to book it. There is no sign on Avenida Yucatan, no printed menu and no reservation book. The whole operation is organized around heirloom corn, nixtamalized and ground in house, cooked to order a few feet from where you sit. Ordering is a conversation: the cooks say what came in that morning, then send a rolling sequence of tortillas, sopes and huaraches until you tell them to stop. There are four communal tables in an open storefront. Payment is cash only. Early mornings and mid-afternoons on weekdays are the shortest queues.
La Once Mil: No Reservations
La Once Mil took One Star in the 2026 Mexico selection and is a taqueria, full stop. The name comes from 11000, the postal code of Lomas de Chapultepec. Cesar de la Parra opened it in 2024 with Enrique Glennie and Jimena Gutierrez, applying premium product and restaurant discipline to street food. Corn is nixtamalized in house and tortillas are pressed and griddled to order. Inspectors praised the made-to-order tortillas and a succulent Prime arrachera. The card leans on top-quality meats, from carne asada to Japanese wagyu, and a lineup of house-made salsas, from a gentle salsa cruda to a fiery arbol-and-morita martajada. The house rule is posted plainly: first come, first taco. Weekend waits at the Lomas original can run long, and the Roma Norte branch on Orizaba 83 works the same way.
Planning a Star Run
The practical sequence matters. Masala y Maiz is lunch only and closed Tuesdays. Esquina Comun opens four days a week. Em closes at 10 PM. Sud 777 is a real drive from the center. Pujol and Quintonil both need months of notice and neither will hold a table informally. That leaves Expendio de Maiz and La Once Mil as the two you slot around everything else, because they are the two you cannot schedule. The trick is to use them as anchors for the hours nothing else is open, not to force them into a dinner slot.
How our Mexico City partner books it
The nine bookable starred restaurants each book through the venue's own platform button on their MyRSVP page, which puts you in the same system the restaurant runs on its own site, not a request queue. The two walk-in rooms cannot be reserved by anyone, and our Mexico City partner will not pretend otherwise. What our Mexico City partner can help with is the rest around the table: the order of a multi-day star run, the car between Pedregal and Polanco, a bar to hold the gap between an early Em sitting and a late one somewhere else, and the right hour to walk up to a masa counter and actually get a seat.
Build a custom itinerary with our concierge team. Pair the venues mentioned above into a single concierge-confirmed evening. See the full Las Vegas events calendar for every upcoming DJ and pool party across the city.
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