Best Cheap Eats in Mexico City
The best budget restaurants in CDMX — incredible food under $150 MXN. Tacos, fondas, comedores, and street food that locals eat every day.
Los Guiris Tacos
"Chef Alexander Suástegui from Tijuana serves a rotating six-taco experimental menu from the window of Felina bar — think Korean fried chicken on roti tortilla and shrimp on cheese crust. Guest chef takeovers happen often."
Taqueria los pacientes
"Named with a wink at the hospital workers who keep it alive — Taqueria los Pacientes feeds Doctores the way a taquería should: fast, cheap, and genuinely good."
Helados Meñique
"A tiny, under-the-radar ice cream spot in San Miguel Chapultepec. The kind of place you only know about if someone told you."
Du-Te Chinese Breakfast
"Hidden near Teatro Metropolitán with no signage, Du-Te serves authentic regional Chinese breakfast to the city's Chinese community every morning — steamed pork dumplings, sticky rice wrapped in lotus leaves, and soy milk that tastes nothing like any Mexican version. Arrive before 9am to eat alongside the regulars."
Tacos Linajito
"Only 4 tacos on the menu — all Yucatecan cerdo pelón mexicano (hairless pig), prepared in Mérida with traditional pit-burial certification and shipped to CDMX. The rarest pork you'll eat at a taco stand. Strong word-of-mouth."
Absurdo Bar
"A mezcal-focused bar in Roma Norte with an absurdist sensibility—the menu is short, the mezcal is excellent, and the stated philosophy is buen mezcal without frills. The kind of place that appears in a friend's story and disappears when you try to find it again."
Pronti
"Roman-style pizza al taglio served out of a vintage VW van on Orizaba. Crispy, light, sold by the slice. CDMX street food with an Italian twist."
Tacos La Flor de Turín
"Every taco is made by hand. A family-run evening taco stand in Juárez that has been quietly serving killer al pastor and bistec since before the neighborhood gentrified. The tacos are huge and 2-3 will leave you very full."
Chalino Chino
"A weekend-only street stall fusing Sinaloan mariscos with Chinese street food — pork-chive dumplings in macha sauce, aguachile with guacamaya, and katsu shrimp. Named for grupero idol Chalino Sánchez."
Taqueria La Estrella
"A neighbourhood taquería in Juárez that stays unassuming and priced for the locals. The kind of guisado-forward taquería that reminds you why CDMX does tacos better than anywhere."
Estación Suadero Condesa
"Metro-CDMX-themed taquería in Condesa serving 16-hour slow-cooked suadero in pieces—a cult-level take on the capital's most iconic taco style, with a fun subway-sign aesthetic."
Te Amo Jamaica
"Jerk wings fall off the bone. The oxtail sells out — arrive early or call ahead. Beef patty is a must-try."
Flavia's Baguette
"One cart. One item. Chef Flavia spent 3 years perfecting this baguette. It shows."
Yòu 肉 X Nobibi
"Chinese BBQ spot in CDMX’s Korea Town, offering high-quality meats seasoned with bold northern Chinese spices—plenty of cumin. Self-cook experience over real charcoal fire. Boba also available here."
Kekas Doña Isa
"Neighborhood-beloved small taquería known among locals for rotating home-style guisados—the kind of spot that doesn't show up in glossy guides but keeps a loyal daily clientele."
Gonzalitos
"Pandemic pop-up turned Michelin-listed gem serving melt-in-your-mouth slow-cooked northern beef barbacoa on soft flour tortillas — rare in CDMX and utterly craveable."
Happy Friday
"A low-key unassumed Asian spot in Juarez that has built a loyal neighborhood following without any major media coverage, Known for their hot pot of meat and spices - perfect for cumin lovers."
Siembra Taquería
"Fine dining chefs who left the tablecloths behind — they nixtamalize heritage corn from Tlaxcala in-house and turn it into the best tortillas in Polanco. Try the al pastor fish on blue tortilla or the cecina and longaniza campechano."
Fideos Chinos
"A no-frills noodle counter across from Mercado Medellín run entirely by Chinese staff, serving hand-pulled Lanzhou beef noodles made to order — a rare find outside of China's Gansu province. The dough is stretched and cut in front of you."
Cocina Candelaria
"A 600m² warehouse from the team behind Parnita and Páramo — open-fire Patagonian cooking meets Mexican taco tradition. There are ping-pong tables inside and a weekly tournament. Equal parts serious food and social club."
Jiao Dumplings & Noodles
"No-fuss authentic Chinese dumpling and noodle shop popular with Polanco's Chinese community — handmade wrappers, honest broth, no markup."
ZhangLiang Malatang
"Global Sichuan street-food chain in Nuevo Polanco: build-your-own numbing-spicy broth bowls that draw CDMX's Chinese expat crowd on weeknights."
Juan Jocoques Tacos Árabes
"Genuine Lebanese-Mexican tacos árabes on Río Pánuco with in-house pita, jocoque sauce with serrano, and the spiced rotating meat that made tacos árabes a Puebla institution first."
Tacos El Betín
"Been here since before the neighborhood was cool. The beef eye taco is genuinely unlike anything else."
Fonda 115
"A nine-seat *fonda* where the $130 fixed-price lunch tastes like a tasting menu—quinoa, lavender, tzatziki, bone marrow, octopus. The best lunch secret in Roma Norte."
Escandolo
"By day Roma Norte's best lechón taco counter; by night a curtain drops and it becomes a mezcal speakeasy with cumbia — all for under 55 pesos a taco."
Prime Craft Burgers
"Handcrafted smash burgers with crispy laced edges and homemade everything — rival of any in the city."
Caminito a Oaxaca
"A Juárez neighborhood portal to Oaxaca, serving tlayudas, mole negro, and antojitos with the real flavors of the isthmus. The Huevos Caminito with mole is a breakfast revelation."
Matuche
"Created by chef Diana López del Río and Eduardo Cervantes on Donceles in Centro, Matuche specializes in Mexican distillates—mezcal, raicilla, sotol—served straight with minimal fuss. Diana travels to meet every distiller personally; the label selection reflects that obsession."
Tijuanilla
"Chef Erick García brings the full Tijuana birria experience to Condesa — quesabirrias with consommé for dipping, red adobada trompo, and the northern style that conquered CDMX social media without losing its Baja soul."
La Sirloineria
"A cult taquería that treats sirloin like al pastor — marinated overnight, spun on a trompo, served in a space decorated like a chapel where the meat is literally worshipped. Order El Caramelo: sirloin with a gouda crust and pineapple."
Tacos de Ciudad
"Opened on an iconic Condesa corner to fill a genuine neighborhood gap in quality suadero — pink and green checkered aesthetic plus the Yanqui (suadero on flour tortilla with imported Dutch Gouda) made it an instant local hit."
Yiding Ramen 一鼎拉面
"Chinese ramen, not Japanese — a real distinction. Tucked into Zona Rosa with almost no online footprint, this is a genuine neighborhood discovery. The kind of place you find by walking past it."
Tacos Domingo Pacheco
"Created by the team behind Guía Domingo after researching Mexico's best taco traditions, this elevated Centro spot does charcoal-grilled meats with three tortilla options and serious salsa craft."
El Aguachilón
"A Roma Norte mariscos spot that does aguachile the right way — fresh, fiery, and loaded with flavor. The negro version with squid ink is the move."
Los Caramelos
"Chef Bernardo Bukantz hid a bar behind a taquería façade in Condesa. The barbacoa-style braised meat on small flour tortillas is the best-kept secret on Av. Michoacán."
Los Tacos Virginio
"Santa María la Ribera's taquería of record — Virginio feeds the neighbourhood with the kind of consistency that builds a reputation without any social media strategy. Tacos de canasta at their most honest."
Terruño
"A micro wine bar on Veracruz dedicated exclusively to wines from Coahuila—a northern Mexican wine region with 400 years of history that almost nobody outside Mexico knows. No fancy glassware, just the wine. Alberto Moyeda pours everything himself."
Achiote Cochinita Pibil
"Focused Yucatecan specialist in Roma Norte doing traditional slow-roasted achiote-and-sour-orange pork wrapped in banana leaf—a transportive taste of the Yucatán Peninsula in the middle of the capital."
Expendio de Maíz Sin Nombre
"A Michelin-starred experience—without a menu, without waiters, without reservations. They ask how hungry you are, and small plates begin to arrive: house-pressed heritage corn topped with wild *quelites* and ingredients harvested from their very own *milpa*."
Jenni's Quesadillas
"Handmade blue corn quesadillas pressed and cooked to order on a hot comal — the fillings rotate with the season. Simple, honest, and better than anything you'll find at a restaurant."
Carnitas Parque Luna
"Occupies the exact site of Mexico's first-ever amusement park (Parque Luna, 1906–1983) — now a legendary carnitas taquería in Colonia Juárez. The longaniza-carnitas mix is a local secret and the salsas are exceptional. Cash only."
Trinidad Ritual de Sabores
"Inside Mercado Coyoacán, this stall uses bicolor tortillas (one side blue corn, one yellow) and evolves its menu monthly with seasonal ingredients. Open kitchen, great aguachile, and a short walk from the Frida Kahlo Museum."
Lanzhou Ramen 兰州拉面
"One of the most authentic Chinese spots in CDMX — noodles pulled fresh to order, served in an 8-hour beef broth. A real "chinos para chinos" spot: cheap, no frills, genuinely delicious. Starting at 88 MXN."
Mal de Cruz
"A low-key Roma Norte cantina with what many call the best micheladas in CDMX and a torta de barbacoa that earns repeat visits. Unpretentious, neighborhood-y, friendly staff. The name says it all."
Arles
"Frequented by locals. It is praised as a "price performer," providing a wide variety of quality food for a very reasonable price in a central location. Beyond a standard salad bar, the buffet features many cooked Mexican, salads, and fresh, healthy options, acting as a great break from heavy restaurant dining."
Tacos Los Juanes
"Sets up at 8pm on the corner of Puebla and Cozumel and does not leave until 5am on weekends. The suadero and lengua here have made this corner a Roma Norte ritual."
Los Originales del Beis
"Baseball memorabilia on the walls, cochinita pibil that hits every time, and a free taco if you show up in a jersey. A Roma Norte institution."
Taquería La Reyna
"A Roma Sur landmark for over 40 years, La Reyna's tacos are tiny, cheap, and revelatory—the house salsa roja amartajada ladled on automatically is the secret weapon, and surtido (mixed meats) with cheek, rib, and tongue is the order."
El Pato Manila
"The duck-Filipino-Mexican fusion sounds like a joke until you eat it. Cucumber in a taco. Trust it."
Maiabik
"Yucatecan breakfast done with homesick love. The motuleños are the real deal—black beans, plantain, the works."
Oropel
"Fun, lively, vermouth—three words that define Oropel in Roma Norte. Over 20 vermouth labels, obscure natural wines, cheap mezcal shots, and a homey cozy vibe packed into a tiny room. Despite a low Google rating, locals adore it."
La 89
"Chef Alejandro Zárate from Ensenada flies in wheat tortillas from Baja and cooks carne asada over charcoal with northern guacamole and pot beans—the most authentic Ensenada taco in CDMX."
ChicoJulio
"A Roma Norte fish taco specialist serving smoked tuna, ceviche, and aguachile in a neighborhood that mostly only serves land animals."
Cananea
"A charming retro Juárez cantina on Marsella with stained glass, a vintage jukebox, Budweiser pool-table lamps, and beat-up furniture. The Manhattan is served in adorably small glasses, and Tuesday/Wednesday 2-for-1 Cuba Libres with free snacks is an unbeatable deal."
Tacos El Gato Volador
"Great street side tacos open 24/7 on Alvaro Obregon, the main street in Roma Norte"
Ladina Bar
"The rare dark Roma Norte bar that doesn't try too hard—warm lighting, a proper Manhattan, an even better Naked and Famous, and prices more affordable than almost every bar on Álvaro Obregón. A bar bar, not a concept."
Taquería Gabriel
"Their standout dishes include suckling pig, shrimp tacos, and al pastor, often ordered as 2x1 promotions They offer both flour and corn handmade tortillas, often considered better than competitors. Their menu includes high-quality options like shrimp tacos, carne asada, and unique grilled mushroom tacos. A staple in the neighborhood."
Restaurante Teoixtla
"One of the most honest bowls of pozole rojo in the city. This no-frills Roma Norte spot has been doing it right for years — go on Sunday when the stew has been simmering since morning."
Los Loosers
"The OG vegan spot in CDMX — opened 2011 and still going strong. Creative plant-based tacos, ramen, and gyoza that do not feel like a compromise."
Tacos Don Juan
"A CDMX institution since 1958 — slow-cooked beef head tacos with your choice of cheek, tongue, or a mix of everything. No frills, just real taco craft."
Tío Pepe Cantina
"One of Mexico City's oldest cantinas, operating since 1869 in the Centro near Chinatown. William Burroughs drank here; the old sign forbidding women entry is now just a relic. Come for the history, stay for the cheap beer and tostadas."
Chicago Bernies Beef Bike
"Started as a bicycle operation in 2019, now a proper spot in San Rafael. Fresh ingredients, homemade recipes, and one of the best quality-to-price ratios on a sandwich in CDMX."
Tacos del Valle
"A retro-chic Michelin-recognized taquería on Álvaro Obregón where four different trompo meats spin simultaneously. The pork belly rojo is the sleeper hit nobody talks about."
Salon Familiar La Mascota Cantina
"One of Centro's last great unpretentious drinking rooms — tile walls, a long wooden bar, and botanas that arrive without asking. A genuine salon familiar where time moves differently."
Amor y Tacos
"Open since 1958, with sawdust floors and midcentury slogans on the walls. The carnitas and al pastor remain untouched."
Maizajo
"Chef Santiago Muñoz's corn research project turned taquería, sourcing endemic Mexican corn varieties from small producers to press some of the most complex tortillas in the city."
Tacos Atarantados
"From Monterrey, they brought four flavors of trompo and the Cachetada format—a flour tortilla stuffed with meat and cheese that rivals the quesabirria craze."
Taquería El Gran Abanico
"Michelin-recommended carnitas and pastor taquería in Colonia Tránsito near Metro San Antonio Abad — known for a head taquero who can sling 1,000 tacos in 45 minutes and generous portions at 100–200 MXN per person. Cash only."
El Turix
"Best cochinita pibil in the city — Yucatecan family recipe, slow-cooked overnight in banana leaves."
Tacos El Güero
"Late-night suadero and longaniza tacos on Manuel María Contreras — juicy, messy, and exactly what you want at 1am in San Rafael. Open until 2am."
Tacos Tony
"A Navarte hole-in-the-wall with a copper pot and maximum flavor — the neighborhood's best-kept secret."
Tacos San Burgos Ángel
"Open 24 hours, al pastor off the trompo, and a signature golden-fried flour tortilla stuffed with potatoes, meat, beans, and cheese. Built on 10+ years of taco experience."
Hamburguesa a la Parrilla
"Charcoal-grilled burgers that taste like they came off a backyard grill. Simple, satisfying, no frills."
La Once Mil
"No reservations, arrive early or wait. Wagyu tacos with the best black salsa in CDMX — multiple reviewers agree. The luxury taco experience in Lomas. Average ticket $400–1,000 MXN. One of the most viral taquería concepts in the city."
El Vilsito
"By day it is an actual auto repair shop. By night it becomes CDMX's most legendary al pastor spot, with a towering trompo spinning since the 1980s. Michelin-listed."
76 curated spots · Updated regularly · Mexico City's hidden gem restaurant map