What are the best mushroom dishes in Mexico City?

Based on diner recommendations, the best mushroom dish in Mexico City is at Tamales Doña Emi. We compared 12 restaurants serving mushroom dishes.

How much do mushroom dishes cost in Mexico City?

Mushroom dish prices in Mexico City range from MXN28.00 to MXN520.00 across 12 restaurants.

All Ingredients in Mexico City

Best Mushroom Dishes in Mexico City

12 restaurants compared

Price range: MXN28.00 – MXN520.00

Avg recommendation: 86%

Top 5 Mushroom Dishes in Mexico City (Quick Answer)

Based on diner recommendations across 12 restaurants:

Tamal de Huitlacoche at Tamales Doña Emi, MXN28.00 (Roma Sur)
Mushroom Patty in Scallop Sauce at Biko, MXN300.00 (Polanco)
Risotto ai Funghi Porcini at Sartoria, MXN340.00 (Roma Norte)
Quesadillas de Hongos at Cantina San Ángel, MXN65.00 (San Ángel)
Risotto with Mushrooms at Rosetta — 88% recommended, MXN520.00 (Roma Norte)

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

All 12 Mushroom Dishes

Tamal de Huitlacoche

Tamales Doña Emi

Roma Sur·$

MXN28.00

Corn mushroom and cheese in soft, savory masa.

Tip: If you've never had huitlacoche, try just one—it's an acquired taste but many find it becomes their favorite.

Mushroom Patty in Scallop Sauce

Biko

Polanco·$$$$

MXN300.00

Earthy mushroom patty paired with delicate scallop-based sauce.

Tip: Request vegetarian menu ahead of time if needed. The kitchen accommodates dietary preferences with creativity.

Risotto ai Funghi Porcini

Sartoria

Roma Norte·$$$

MXN340.00

Creamy risotto with dried porcini mushrooms and Parmigiano-Reggiano.

Tip: Risotto should be al dente and creamy — Sartoria nails both. This is a useful reference point if you want to understand what good risotto tastes like.

Quesadillas de Hongos

Cantina San Ángel

San Ángel·$$

MXN65.00

Corn tortillas filled with mushrooms sautéed in garlic and epazote.

Tip: Ask what type of mushrooms they're using—quality varies seasonally and the bartender will let you know if today's batch is prime.

#588% recommend

Risotto with Mushrooms

Rosetta

Roma Norte·$$$$

MXN520.00

Creamy risotto made with Mexican mushrooms and cheese, showcasing seasonal fungi.

Tip: This dish changes completely based on which mushrooms are available. Visit in rainy season (June-September) when Mexican mushroom varieties are at their peak.

#688% recommend

Tacos de Hongos Confitados

Páramo

Roma Norte·$$$

MXN260.00

Slow-cooked mushroom tacos with traditional toppings.

Tip: These are the best vegetarian tacos on the menu. The slow cooking renders the mushrooms tender and flavorful.

#788% recommend

Mushroom and Potato Puree

Sud 777

Pedregal·$$$$

MXN280.00

Earthy mushroom preparation with silky potato base.

Tip: Ask about which vegetables are at peak season that week—the kitchen adjusts this dish based on harvests from their garden.

#888% recommend

Chiles Rellenos de Champiñones

Verde Botanica

Condesa·$

MXN165.00

Poblano peppers stuffed with sautéed mushrooms, beans, and cashew crema.

Tip: Ask them to go light on the cashew cream if you want to taste the peppers. It's rich on its own.

#986% recommend

Tacos de Setas Negras

Verde Botanica

Condesa·$

MXN120.00

Charred black mushrooms with epazote, garlic, and crispy tortillas.

Tip: If you're skeptical about plant-based Mexican food, start here. These tacos satisfy in a way that feels indulgent.

#1085% recommend

Mushroom Risotto

Blanco Colima

Roma·$$$

MXN240.00

Creamy risotto with mixed seasonal mushrooms, Parmesan, and truffle oil.

Tip: Even carnivores rave about this dish. The risotto is creamy without being heavy.

#1182% recommend

Quesadilla de Huitlacoche

Quesadillas La Tía

Roma Norte·$

MXN50.00

Corn quesadilla filled with corn fungus and cheese, earthy and savory.

Tip: Don't be put off by the description. Huitlacoche is a delicacy. If you're hesitant, try a half-quesadilla from someone else first.

#1280% recommend

Quesadilla de Champiñones

Quesadillas La Tía

Roma Norte·$

MXN45.00

Sliced mushrooms with cheese and epazote, earthy and aromatic.

Tip: Ask specifically for epazote—it defines this quesadilla. Without it, it's just mushroom and cheese.