Merotoro

"This wooden-walled spot on Avenida Amsterdam in Condesa has all the trappings of a fine dining restaurant but without the stuffy service and white tablecloths. Prices are high, and the music is low, making it feel fancier right off the bat. The predominantly fish- and meat-heavy menu inspired by Baja California is delightfully eclectic, and we’d expect nothing less from the chef behind the standout Amaya. Knockout dishes include the ceviche tostada with lightly seared uni and avocado on top, and the smoked chicken accompanied by perfectly sautéed crispy gnocchi. The drink list highlights Mexican wines and includes an impressive variety of by-the-glass options, like the Pijoan rosé from Valle de Guadalupe." - guillaume guevara

"This wooden-walled spot on Avenida Amsterdam in Condesa has all the trappings of a fine dining restaurant but without the stuffy service and white tablecloths. Prices are high, and the music is low, making it feel fancier right off the bat. The predominantly fish- and meat-heavy menu inspired by Baja California is delightfully eclectic, and we’d expect nothing less from the chef behind the standout Amaya. Knockout dishes include the ceviche tostada with lightly seared uni and avocado on top, and the smoked chicken accompanied by perfectly sautéed crispy gnocchi. The drink list highlights Mexican wines and includes an impressive variety of by-the-glass options, like the Pijoan rosé from Valle de Guadalupe. photo credit: Andrew Reiner photo credit: Andrew Reiner photo credit: Andrew Reiner" - Guillaume Guevara

"Located on a tree-lined street surrounded by restaurants in the Condesa neighborhood, MeroToro delights guests with its cozy environs. The terrace is a nice spot, while indoors, the contemporary styling is particularly inviting. Chef Jair Téllez plates simple, straightforward, and flavorful dishes based on the cuisine of Baja, California. The menu balances meat and seafood, and a tasting menu is also on offer. Dishes that never fail to impress include the tostada de ceviche de pescado, jaiba suave rebozada, and arroz cremoso con camarón, while meat eaters will be delighted by rabo de res braseado. Desserts such as pastel de chocolate, crema de téjate, and helado de yogurt seal the deal." - Michelin Inspector

"A smart space on one of the city’s most attractive residential streets is home to MeroToro, chef Jair Téllez’s paean to the surf-and-turf delights that constitute Baja California cuisine. Thevibeis warm and easygoing even as the menu steers diners toward less-conventional selections, on a revised-daily bill of fare, that insist on organic, hormone-free, and as local as possible (sharing absolutely allowed). Seasonal vegetables and Mexico -only herbs are always part of the offering, and yummies like seafood dishes with aguachile, grilled shellfish, a bone-marrow risotto, and a signature fall-off-the-bone pork jowl are big hits whenever they turn up on the menu."

"This spot from the owners of Contramar is yet another successful foray into importing quality seafood to Mexico City. With their support, Chef Jair Tellez, who first made a name for himself with Laja, a restaurant located in the Valle de Guadalupe wine region in the Baja Peninsula, brings his brand of Spanish-influenced, northern coastal cuisine to this street-side deck dining room in the Condesa. In the spirit of surf and turf for which the restaurant is named, there are delicate ceviches, seasonal salads, whole roasted fish, and serious hunks of lamb and pork on offer. Along with the food, the wine list boasts many of Mexico's best producers from the Ensenada region in the north, and there are Mexican craft beers available, too."