What are the best corn dishes in Mexico City?

Based on diner recommendations, the best corn dish in Mexico City is at Guzina Oaxaca. We compared 37 restaurants serving corn dishes.

How much do corn dishes cost in Mexico City?

Corn dish prices in Mexico City range from MXN30.00 to MXN1800.00 across 37 restaurants.

All Ingredients in Mexico City

Best Corn Dishes in Mexico City

37 restaurants compared

Price range: MXN30.00 – MXN1800.00

Avg recommendation: 88%

Top 5 Corn Dishes in Mexico City (Quick Answer)

Based on diner recommendations across 37 restaurants:

Tlayuda with Quesillo and Tasajo at Guzina Oaxaca, MXN180.00 (Polanco)
Tamales de Rajas at Nueve Nueve, MXN240.00 (Roma Norte)
Gordita with Za'atar Raita at Masala y Maíz, MXN200.00 (Juárez)
Tamales de Rajas & Queso at Expendio de Maíz Sin Nombre, MXN55.00 (Roma)
Tlayuda with Chorizo at La Casa de la Tlayuda, MXN80.00 (Roma Norte)

Scroll down for detailed comparisons, prices, and diner tips for each restaurant.

All 37 Corn Dishes

Tlayuda with Quesillo and Tasajo

Guzina Oaxaca

Polanco·$$$

MXN180.00

Large, crispy corn tortilla topped with Oaxacan string cheese, dried beef, and beans.

Tip: The quesillo (stringy cheese) is what makes this Oaxacan rather than just a crispy tortilla. Ask if they have it if you want the authentic version.

Tamales de Rajas

Nueve Nueve

Roma Norte·$$$

MXN240.00

Corn masa tamales filled with poblano peppers and cheese.

Tip: Nueve Nueve makes tamales fresh in-house. You can taste the difference from restaurants that buy them pre-made.

Gordita with Za'atar Raita

Masala y Maíz

Juárez·$$

MXN200.00

Mexican thick corn tortilla with Middle Eastern-Indian yogurt sauce.

Tip: The za'atar raita is cooling and helps balance the spices in other dishes

Tamales de Rajas & Queso

Expendio de Maíz Sin Nombre

Roma·$$

MXN55.00

Corn masa wrapped in corn husks with poblano peppers and cheese.

Tip: These are hearty and very filling

Tlayuda with Chorizo

La Casa de la Tlayuda

Roma Norte·$

MXN80.00

Crispy tlayuda topped with spiced chorizo, beans, cheese, and avocado.

Tip: The chorizo is fresher here than at most street vendors. Ask if it's made in-house for the best version.

Elote Vegan

Verde Botanica

Condesa·$

MXN85.00

Charred corn with cashew crema, nutritional yeast, Tajín, and lime.

Tip: This is proof that vegan Mexican food doesn't feel like you're missing anything. Get it as a side with anything.

Pumpkin Flower with Huitlacoche and Mole

Limosneros

Centro Histórico·$$$

MXN365.00

Squash blossom filled with huitlacoche, served on macadamia or hazelnut mole cloud.

Tip: This is one of the finest vegetable-centric dishes in the city — order if you eat plants.

Baby Corn in Creamy Sauce with Caviar

Lorea

Roma Norte·$$$

MXN460.00

Delicate baby corn in refined sauce, finished with caviar.

Tip: This is Lorea's statement dish: taking something as ordinary as corn and making it luxurious through technique and pairing with caviar.

Masa Croqueta with Curry Leaf

Masala y Maíz

Juárez·$$

MXN140.00

Crispy corn croquette infused with Indian curry leaf and spices.

Tip: The curry leaf aroma is subtle but transforms the familiar corn croquette

#10

Gorditas

Maizajo

Condesa·$$

MXN100.00

Thick heirloom corn patties with various fillings.

Tip: Gorditas are more filling than tacos; consider ordering fewer than you might typically

#11

Taco Zacatlán

El Parnita

Roma·$$

MXN40.00

Crispy zucchini taco with chile and lime on blue corn tortilla.

Tip: This vegetarian option holds its own against the seafood tacos. The crispy exterior and soft zucchini inside make it worth a try.

#12

Elote

Expendio de Maíz Sin Nombre

Roma·$$

MXN40.00

Fresh grilled corn with mayo, cheese, and chile powder.

Tip: Elote is messy to eat; embrace it

#13

Tamale de Esquite (Corn Tamale with Corn Salsa)

Ticuchi

Polanco·$$$

MXN140.00

Fresh corn tamale topped with charred corn, peppers, and crema.

Tip: This is why Ticuchi works as a vegetarian restaurant in a city obsessed with meat. Vegetables prepared like this are complete dishes.

#14

Esquites con Epazote

Molino El Pujol

Hipódromo Condesa·$

MXN45.00

Corn kernels with queso fresco, mayo, lime, and aromatic epazote herb.

Tip: The esquites are a great side or light meal on their own. The epazote is crucial — it's one of the few times you'll find this herb used in Mexico City.

#15

Pozole

Nudo Negro

Roma·$$

MXN140.00

Traditional Mexican hominy soup with Asian-influenced broth.

Tip: Add toppings to your own taste—don't let the server decide how much cilantro you get

#16

Dosa with Indian Pickles & Chutney

Masala y Maíz

Juárez·$$

MXN160.00

Crispy fermented rice and lentil crepe with pickles and fresh chutney.

Tip: Dosa is best eaten immediately while the crepe is still crispy

#17

Chilaquiles

Eno

Polanco·$$$

MXN185.00

Crispy tortilla chips in salsa with options for rojo or verde.

Tip: Ask whether they have rojo or verde (or both) available that day. Quality salsa changes with seasonal tomatoes.

#18

Corn Barbacoa with Mushrooms

Ticuchi

Polanco·$$$

MXN240.00

Corn-based barbacoa pit-cooked with fried and sautéed mushrooms.

Tip: Ask the server to explain the cooking method — the barbacoa-inspired preparation is worth understanding.

#19

Tandoori-Style Fish with Corn Salsa

Masala y Maíz

Juárez·$$

MXN250.00

Fish marinated in tandoori spices with fresh corn salsa.

Tip: The tandoori marinade infuses the fish beautifully; don't skip eating the flavorful exterior

#20

Quesadillas with Huitlacoche

Mercado de Coyoacán

Coyoacán·$

MXN35.00

Warm masa pockets filled with corn fungus, epazote, and fresh cheese.

Tip: If you've never tried huitlacoche, this is a safe, delicious introduction. The flavor is earthy and savory, not strange.

#21

Huaraches

Expendio de Maíz Sin Nombre

Roma·$$

MXN50.00

Oblong corn masa shapes topped with beans and fresh salsa.

Tip: Huaraches are substantial; one or two is typically plenty

#22

Corn and Corn Products (Nixtamalized, Dried)

Mercado de Sonora

Merced·$

MXN40.00

Fresh corn from Milpa Alta and dried corn products for tortilla and pozole making.

Tip: Ask vendors about the difference between criollo corn varieties. Each has slightly different flavor and texture for tortillas or pozole.

#23

Heritage Corn Preparations

Grana

Centro Histórico·$$$

MXN380.00

Multiple courses using different heritage corn varieties with traditional techniques.

Tip: The corn dishes are best in season (June-September)—visit during peak harvest for the most interesting varieties.

#2497% recommend

Huitlacoche

Limosneros

Centro Histórico·$$$

MXN385.00

Corn cob cooked for 15 hours at 75°C with epazote, finished with Cotija and butter.

Tip: If you've never had huitlacoche, this is the preparation to try — they handle it with reverence and technique that transforms the ingredient.

#2595% recommend

Tacos de Maíz Nixtamalizado

Expendio de Maíz Sin Nombre

Roma·$$

MXN30.00

Tacos made fresh on the comal from nixtamalized heirloom corn.

Tip: Eat tacos immediately after they're prepared—they're best piping hot

#2692% recommend

Huitlacoche Taco with Requeson

Lorea

Roma Norte·$$$

MXN420.00

Mexico's prized corn fungus topped with fresh cheese and pipicha oil.

Tip: Huitlacoche is an acquired taste for some—it's earthy and rich. If you've never tried it, Lorea's preparation is a great introduction.

#2792% recommend

Tlayuda with Tasajo

La Casa de la Tlayuda

Roma Norte·$

MXN85.00

Large crispy corn tortilla topped with dried beef, beans, quesillo cheese, and salsa.

Tip: This is their flagship — order it first to understand the baseline. Then try variations if you're curious.

#2892% recommend

Baby Corn with Chicatana Ants

Pujol

Polanco·$$$$

MXN1800.00

Sweet corn kernels coated in costeño chile mayo and powdered with crunchy chicatana ants in a smoking pumpkin shell.

Tip: The ants are edible and intentional—they're not a garnish but a core flavor component. Eat them with the corn to get the full effect.

#2990% recommend

Elote Preparado

Pesca Elote

Cuauhtémoc·$$

MXN85.00

Charred corn with cotija cheese, mayo, chili powder, and lime.

Tip: Get the elote as a side with any main—it's perfectly sized and becomes addictive.

#3089% recommend

Tierra de Luna

Carmela y Sal

Polanco·$$$

MXN200.00

Plantain empanada with black beans and wondrous reduced tomato sauce.

Tip: This captures Tabascan cuisine beautifully. The plantain sweetness with the tomato sauce is magic.

#3188% recommend

Sopes

Expendio de Maíz Sin Nombre

Roma·$$

MXN45.00

Thick corn masa base topped with beans, salsa, and fresh toppings.

Tip: The sope base is the star; the toppings are secondary

#3285% recommend

Corn Risotto with Huitlacoche

Carmela y Sal

Polanco·$$$

MXN260.00

Creamy corn risotto with huitlacoche, epazote, and crispy corn garnish.

Tip: This is what modern Mexican cuisine should be—rooted in tradition but prepared with fine-dining technique.

#3383% recommend

Uttapam with Chickpeas & Chutney

Masala y Maíz

Juárez·$$

MXN180.00

Savory Indian pancake with chickpeas, green chutney, and masala.

Tip: The green chutney is bright and pairs beautifully with the savory pancake base

#3482% recommend

Elotitos César

Licorería Limantour

Roma Norte·$$

MXN130.00

Grilled corn with anchovies, chicharrón, and tangy queso cotija.

Tip: Get this if you're staying late - it's savory and satisfying without being too heavy, perfect for 2am snacking.

#3582% recommend

Quesadillas

Expendio de Maíz Sin Nombre

Roma·$$

MXN35.00

Corn masa folded over with cheese and cooked on the comal.

Tip: These make an excellent light snack or appetizer

#3682% recommend

Seasonal Vegetable Preparations

Fugaz

Roma·$$

MXN110.00

Market-driven vegetable dishes that change based on seasonal availability.

Tip: These dishes exemplify Fugaz's philosophy of vegetable-forward cooking

#3778% recommend

Volcanes

Maizajo

Condesa·$$

MXN95.00

Corn tostadas with various fillings covered with melted cheese crust.

Tip: Volcanes are best eaten immediately while the cheese crust is still warm and crispy