Chef Tyler Henry’s Guide to CDMX
Chef Tyler Henry’s Guide to CDMX
Tyler Henry will travel for spice. Born in DC, he’s lived and worked in foodie meccas across the world such as NYC, New Orleans, Peru and now, Mexico City. Here’s his take on the magical ciudad. “Mexico city is this chaotic urban sprawl of street food, bright colors and bustling culture. I came down here to cook for a few months, and ended up moving here after falling in love with the food, art, people, and city. For me the the coolest neighbourhood in CDMX is Roma Norte, it’s the soul of the creative part of the city. The best restaurants and bars of the city are here, and it’s a lovely place to stay as a visitor. Juarez is a bordering hood I spend a lot of time in – its had a recent upswing in cafes, bars, restaurants and general feel and a lot of the creative happenings of the city are here. When it comes to getting around the city, the best way for me is by bike. I highly encourage renting one or using the public shared bike system.When it comes to eating – do not miss the street food here! Just be a bit careful where you stop. As a general rule of thumb only go places where there are plenty of locals of all ages and types enjoying the food.
In this Guide
Choza
“This is my restaurant! Come say hi. Choza is a Thai-influenced restaurant and listening bar. The vibe is for drinking cold beer, eating with your hands and sharing spicy food. Music is a priority, and there is a custom hi-fi system always grooving something psychedelic, global, funky, etc. – usually with someone selecting vinyls. You won’t find choza on Google. It’s walk-in only and only open on Saturdays, Sundays and Mondays, but the experience is made with a huge amount of love and deliciousness.”
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Expendio de Maiz Sin Nombre
“This is the type of place that makes me fall in love with Mexico city. Go here for a relaxed lunch of people watching and crazy delicious flavours. If you have one meal in all of Mexico city, this should be it. The concept is just “RURAL MEXICAN FOOD” based around heirloom corn they source, nixtamalize, and grind in house (as well as supplying many other restaurants in Mexico). Jesus, the chef and owner, is from the countryside in Guerrero and he cooks with a pure soul. Many of the ingredients come directly from his farm or surrounding land in Guerrero.”
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Nicos
“Make a reservation for 3pm, preferably on a Thursday or Friday when they have live music, and go for a superbly long meal. It’s far, yes, probably a 30min Uber from your Airbnb or hotel, and its in the middle of nowhere, and its only open for lunch - but it’s one of most soulful meals in CDMX. Its traditional Mexican dining at its absolute best, showcasing much of the diversity of the food of different regions of Mexico, as well as interesting Mexican ingredients and ancient Mexican recipes. Ask about the “teporocho” (alcoholic tea) to end the meal. In fact, ask lots of questions about everything! The menu changes often and the waiters are very educated on the food they serve so just ask for suggestions.”
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Tacos "El Betin"
“Tiny little taco joint in San Rafael with only standing space - it pains me to include this spot here because I want to keep the tiny, so fucking flavourful taco joint all for myself. The Al Pastor and the Tripa tacos are perfect. The Torta with pastor and queso is awesome too. The whole experience of eating tacos here is perfect. Im here at least once a week.”
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El Habanerito
“Yucatecan home-cooking. Soulful and spicy and always hits the spot. I will often be here eating alone relaxing to good music with a book. My go to order is the Sopa de Lima followed by panuches de Cochinita, an agua de Chaya, and a few beers. Run by a lovely woman Jocyln who started the place using her mothers recipes.”
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Bósforo
“One of the cities best and most extensive mezcal lists coupled with trippy amazing music, well educated and friendly staff. Go here for a psychedelic night of heavy mezcal drinking with a good homie. The restaurant next door (same owner but the restaurant is unnamed/unmarked) is also absolutely delicious and focuses on unique regional cuisines of Mexico. This is an extraordinary bar.”
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café tacobar
“One of the cities best mixologists, Kristian, opened a tiny bar tucked away in Roma where he is the only employee and you’re basically drinking in his home - a home with an absurdly fucking stocked bar. He built everything from the lighting to the bar by hand. A normal night might include a cocktail with juice squeezed fresh in front of you and a root that makes your mouth go numb, a sample of some sotol, a mezcal sample, a sample of some weird liquor he just got from a friend, a mezcal negroni style drink, a big beer you’re now splitting with the people next to you, a joint or two being passed around at 1:30am, and a fernet. You get the idea. Go here and drink till it closes and enjoy the amazing work and friendliness of Kris. Please do tell Kris that I sent you! To me, Tacobar is probably the best bar in all of Mexico city. It’s great when it’s slammed on the weekends, but it’s best experienced on a Tuesday or Wednesday when it’s a bit more intimate and Kristian can take his time taking care of you with delicious drinks.”
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Patrick Miller
“Absolute, absolute, must go experience for anyone who likes dancing or is interested in nightlife. This is a legendary dance club that’s only open on Friday nights and has been going for like 30 years. It feels like you're walking into an insane dance party in the 80s. Its mostly “high energy” techno, its got the craziest diversity of people who go every week and are every age and wear every color and are very friendly. What defines the club is that EVERYONE dances, without pretention or care, and its known for insane dance circles with choreographed groups of people letting loose. Go here!!!”
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Mercado Jamaica
“A perfect market for someone who wants to see a larger Mexico city market but isn’t quite ready to hit la Merced. Jamaica is best known as the OG flower market, and it has an insane selection of flowers. But it also has very good food and very good selection of ingredients I often go here for more special things like wild mushrooms, kefir limes or weird spices.”
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