Every Michelin-Starred Restaurant in Mexico City for 2026
Mexico City holds eleven Michelin-starred restaurants in the 2026 guide and MyRSVP carries every one, including the two that take no reservations from anyone.
Mexico City holds eleven Michelin-starred restaurants in the 2026 guide, and MyRSVP carries 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 five-course seasonal menu built around one Mexican region at a time, currently the Central Pacific states of Colima, Nayarit, Jalisco, Guerrero and Sinaloa, which pushes the menu toward fish and shellfish. The constant is Mole Madre, Mole Nuevo: a ring of mole fed and aged for years, plated against a young mole and eaten with tortillas. A separate ten-seat taco omakase counter runs its own nine-course sequence. Reservations are required, walk-ins are not accepted, and the house advises roughly two months ahead for the dining room and three for the counter.
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 theatre. 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 and Aleli above Roma Norte. The cooking is Italian technique applied to Mexican ingredients rather than either cuisine on its own, with pasta as the through line: hoja santa ravioli, tortelloni filled with quesillo, tamales with smoked cream, and a bread program good enough that it spawned the bakery across the street. Salon Rosetta, the third-floor cocktail bar, serves the house Hoja Santa Martini 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, which is why regulars ask what came in rather than 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. Reserve one to three weeks 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 sits on Latin America's 50 Best. The kitchen works a contemporary Mexican line heavy on seafood, with a magpie's appetite for technique borrowed from elsewhere, so a menu can move from raw fish to a jalebi without losing its thread. Guests choose between an eight-to-nine-course tasting menu and a shorter carte, and the counter seats put you close enough to watch the pass. Service is evening only, 4 PM to 9:30 PM, Monday through Saturday. The room is small and dates go fast.
Gaba
Gaba took One Star in the 2026 selection, with inspectors citing bold, inventive 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. Victor Toriz built it after three years at Bestia in Los Angeles, then Here's Looking At You, Arca in Tulum and Emilia. Michelin singled out the offal, specifically the crispy tripe with Ocosingo cheese and roasted beet and the seared sweetbreads in a green chileatole with cotija. Tables are held fifteen minutes, and parties over ten need a deposit and a set menu.
Esquina Comun
Esquina Comun began in 2021 as a supper club Ana Dolores Gonzalez and Carlos Perez-Puelles ran out of a rented apartment in Roma. When the landlord worked out what was happening, they moved. The restaurant now occupies a covered Condesa rooftop with seven tables and has held one star since the first Mexico guide in 2024. The menu is a tasting sequence pulling Mexican, Spanish and Peruvian threads together, with everything starting from the ingredient. 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. Book four or more weeks out.
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 built outward from the restaurant's own huerta: much of the produce is grown on site, vegetables lead the plate more often than protein does, and the tasting menu is rewritten around what the garden delivers that week. 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, 1:30 PM to 5 PM.
Masala y Maiz
Masala y Maiz is the Colonia Juarez restaurant of Norma Listman and Saqib Keval. The pair describe their cooking as mestizaje, and the menu traces the real historical trade routes that carried ingredients between Mexico, South Asia and East Africa rather than treating fusion as a novelty, with masa, spice blends and Indian Ocean technique sharing one plate. The dining room is a converted house on Marsella, bright and plant filled. 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 nixtamalized corn from small producers, ground and 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 tlacoyos, quesadillas, tetelas and memelas until you tell them to stop. There are roughly four communal tables plus counter and sidewalk spots. Payment is cash or Mexican bank transfer only, no cards. 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 runs from carne asada, picana and rib eye to A5 wagyu, bass al pastor and mushroom barbacoa. The house rule is posted plainly: first come, first taco. Weekend waits at the Lomas original can pass two hours, and asking for the bar is usually the fastest way in. 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 stops serving at 9:30 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, rather than trying to force them into a dinner slot.
How MyRSVP 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 rather than in a request queue. The two walk-in rooms cannot be reserved by anyone, and we will not pretend otherwise. What MyRSVP does is build 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 the MyRSVP concierge. 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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