Manual for insiders to Mexico City restaurants

The owner of more than 30 restaurants scattered in the East, Chef Richard Sandoval loves United States, Mexico, and the Middle eat in his hometown of Mexico City, more than anywhere else. "This is where all food in Mexico happening; "It has the best and upcoming chefs and all regions of Mexico there are concentrated." Sandoval himself monitored restaurants in the hip hotel brick, including Brasserie la Moderna and Loncheria Olivia, a Mexican restaurant with a beautiful terrace. Here, he reveals more culinary highlights from the best Tostadas incredibly tasty menus. Richard backfired Loncheria Olivia photo courtesy of Loncheria Olivia

Chef Eduardo Garciá his skills in the kitchen of Mexico City ground famous Pujol and Le Bernardin in New York City. Here, in a former medical supply store in the up-and-coming district la Roma, it connects the region of terroir with a relaxed style French (and sometimes Italian) food. "It's Mexican ingredients and Bistro ambience - it's a very relaxed setting, and very small," Sandoval says. Garciá may be local mussels in a simple butter sauce or serve sliced duck breast with a creamy risotto with milk feta made Cook. maximobistrot.com.MX

"Ricardo Muñoz Zurita is probably the most famous Cook, regarding the research: he dug into the Mexican culture and traveled all over the country to his recipes, research" Sandoval of this restaurant's founder says. The bi-level spot has a garden, and is a great place, the star of local dishes, including an Oaxacan Mole, which takes three days to prepare and seafood Veracruz-style with a savoury tomato sauce with capers and Spanish olives. azulcondesa.com

"Pujol ended up on the San Pellegrino world's 50 best restaurants list for the second year in succession in 2012." The place serves the city of's most acclaimed degustation menu - and it costs only around $100 "chef Enrique Olvera plays with textures, colors and flavors. It is very modern and very modern: last time I was there, I remember Escarole eat me with onion ash, "Sandoval says. Pujol.com.MX

"Traditionally men go to cantinas, and have beers, but there was a renaissance of the Cantina - they have been really popular in the last 10 years, because with the recession a lot people go back to basics," says Sandoval. La capital is a modernized take on the genre, with an open kitchen and patio seating for snacking on finger food like crispy Tostadas and Flautas (little fried tacos). Nuevo León 137; 555-256-5159.

"This is a bakery in La Roma district of Mónica Patiño, one of the most famous chefs in Mexico. It is in the style of a deli market, and it makes great Torta sandwiches, "Sandoval says. Patiño stocks the deli cases with European-style cured meats and cheese. Their home-made jam jars line the shelves next to bottles of Mexican wines and other regional handicrafts. delirio.MX

Chef Elena Reygadas and her husband, an architect, a historic Manor House into an Italian restaurant. Rosetta serves home-made pasta and has a fantastic old world bakery. "she is Mexican but spent much time in Italy. She bake all their bread in the House - they are big, and so is the restaurant. 66 Roma Norte; 555-533-7804.

"It is right a big emphasis of Mexican ingredients now. The chef here, Arturo Fernández, says young and some big, fancy things to do in Sandoval. Coronado created Institute of culinary arts restaurant as a school project; his kitchen is staffed by students who use organic produce from the school roof garden to create dishes such as fried bass with vegetables and Morita Chile salsa. raizrestaurante.com

"This a very casual place with a large bar; There are five or six in all Mexico. Of course the menu around fish is based - Thun, Tostadas, Langoustines get things la Baja (whole fish into charcoal grilled), fish tacos, fish soups and great Ceviche. If you want to see seafood from all over Mexico, this is the place: they have authentic stuff from various regions. Is a great place to know." Fishers.com.MX

"This market focuses primarily on seafood and has good small restaurants where you can really traditional home-cooked food made mostly women chefs; It is real Mexican culture." The three tier market, which opened in 1958, is one of the largest in the country. on the lower level, numerous stalls selling the best foods of Guadalajara, and tacos and Posole as Tortas Ahogadas (pork buns smothered in Chile sauce). Calle Ernesto Pugibet No. 21.

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