Reviewers consistently single this out as the standout dish. The pork belly is cooked until the skin crackles, balanced against soft beans and a light green salsa. The sope base is hand-pressed fresh each day. Multiple reviews call it among the best they've had in Mexico City.
Tips from diners
This is the signature dish — don't leave without trying at least one. The crispy pork skin is what makes it work.
Nopales lose their sliminess when cooked aggressively on high heat, becoming tender and slightly charred. Mixed with good chorizo and served with warm tortillas, this is a vegetable dish that even committed meat-eaters will finish.
Tips from diners
If you've had slimy nopales before and didn't like them, try this version. The high heat makes all the difference.
Suadero is a cut that becomes incredibly tender when braised for hours. Here it's shredded, piled high, and served with fresh corn tortillas and minimal garnish so the meat quality shines through. Reviewers praise this as some of the best tacos in Roma.
Tips from diners
Order a minimum of three — they're small and the broth from the braised meat is part of the magic.
A classic comida casera preparation that feels homemade but is executed with care. The chicken is cooked until it falls apart, the sauce is deep and balanced between smoke and sweetness. This is the kind of dish that reminds you why traditional Mexican food works.
Tips from diners
Order extra warm tortillas to soak up the sauce — it's the best part of the dish.
Made with seasonal zucchini flowers that have a delicate, slightly peppery flavor. When squash blossoms are in season, this becomes the best vegetarian option on the menu. The cheese binding holds everything together without overpowering the subtle flavor of the blossoms.
Tips from diners
Ask if squash blossoms are available before ordering — they're seasonal. If not, ask what green vegetable is currently featured.
Chef Jorge Vallejo of renowned Quintonil designed the menu at this small Roma restaurant, which interprets traditional Mexican fondas through refined technique and seasonal ingredients. Everything feels like a dish from your grandmother's table but executed with precision — no foam, no pretension, just really good Mexican food cooked better than it's usually made.
No reservations — arrive before 2 PM on weekdays or expect a 20-30 minute wait. Friday and Saturday evenings are packed by 7:30 PM.
Lunch is cheaper and less crowded than dinner. A full meal including two dishes and a drink runs about 250-300 pesos, making it excellent value for the quality.
This restaurant was recommended by New York Times, Eater, and San Pellegrino but feels like a secret among Roma locals. Get there early before word spreads further.
Page last updated: