Five new stars in Mexico

(9 June 2025) - The Michelin Guide has published restaurant ratings for Mexico for the second time. For this, the inspectors explored the culinary scenes of Mexico City, Oaxaca, Baja California, Baja California Sur, Quintana Roo and Nuevo León to find restaurants with outstanding gastronomic achievements. The selection includes 181 restaurants, including 5 new one-star establishments, 12 new Bib Gourmands and 20 new establishments recommended for their high-quality cuisine. Two establishments see their inspiring commitment to a more environmentally friendly approach to gastronomy recognised for the first time with the green star.

Gwendal Poullennec, International Director of the Michelin Guide, said: "From Mexico City to Oaxaca, Baja California and Baja California Sur, Quintana Roo and Nuevo León, our anonymous reviewers returned inspired and driven by their passion to further explore these dynamic culinary landscapes. In these six regions, they encountered exciting new projects, bold expressions of heritage and a deepening commitment to quality, creativity and environmental stewardship. Whether in vibrant cities or more remote areas, the culinary talent in this country is extraordinary - anchored in heritage, elevated by skill and inspired by some of the best local produce in the world. Mexico's chefs create culinary experiences that resonate not only with locals, but also with passionate diners from around the world. They offer endless opportunities for discovery, and we at the Michelin Guide look forward to continuing our journey through this beautiful country."

Pujol and Quintonil keep their two stars

When the Michelin Guide Mexico was first published last year, its inspectors immediately awarded two stars to Pujol and Quintonil. Both maintain their award in 2025, demonstrating consistently "excellent cuisine that is worth the diversions". Both restaurants are located in the cosmopolitan Polanco neighbourhood of Mexico City and therefore remain the best culinary references in the country.

At Pujol, Chef Enrique Olvera breathes new life into classic Mexican flavours, with standout dishes such as the mole madre, which has been aged for several years and is served alongside a fresh version. Just a few blocks away, Chef Jorge Vallejo of Quintonil offers local ingredients in creations like the blue corn tostada and crab with green pipian. Both eateries offer a sharp, thoughtful and modern take on Mexican cuisine, while remaining firmly rooted in tradition.

Five restaurants are awarded one star

The progressive development of culinary standards in Mexico is emphasised by the awarding of 5 restaurants - 3 in Mexico City and 2 in Baja California - within the selection. These have now been awarded a star.

In the Roma Norte neighbourhood of Mexico City, Expendio de Maíz, which was recommended in last year's Bib Gourmand selection for its remarkable value for money, has made impressive progress. This purist eatery - unmarked, cash only, no menu, no reservations, just four communal tables - offers a surprising experience that focuses on the food rather than frills. Corn is ground on site, tortillas, sopes and huaraches are formed by hand, freshly prepared and topped with seasonal ingredients to present simple but flavourful cuisine.

Another Bib Gourmand restaurant that has been awarded a star is Masala y Maíz. Under the direction of chefs Norma Listman and Saqib Keval, African, Indian and Mexican cuisines merge to create a unique style. The restaurant is known for its bold flavours, including dishes such as suadero or potato samosas garnished with delicious sauces; grilled Veracruz prawns with vanilla butter; and chilpachole reinterpreted with tamal colado and softshell crab. Desserts include chocolate tamal with orange wedges, avocado mousse and pistachio and rose powder.

The final award in Mexico City goes to Máximo, which is located in a bright, high-ceilinged space and combines elements of its industrial past with a white brick look, patterned tiles and clean lines. Head chef Eduardo García offers French and globally influenced Mexican cuisine, either à la carte or as a set menu. Highlights include beetroot tartare with caviar, infladita with Comté cheese and caramelised onions, abalone tostada with pumpkin seed sauce and octopus ceviche with leche de tigre. Desserts are daring, including black truffle ice cream and flan with caviar topping.

In Valle de Guadalupe, Baja California, at Lomita Winery, Lunario - which retains its green star for its inspiring efforts - offers seasonal four- and six-course menus by chef Sheyla Alvarado. The menus change regularly and include vegetarian options. The dishes incorporate local ingredients and bold combinations, such as sea bass with hoja santa and coffee crust on corn sauce and tamal stuffed with smoked oyster mushrooms and parsnip on poblano mole. The restaurant is located in a glazed dining room with an open-plan kitchen.

Olivea Farm to Table in Ensenada, Baja California, offers refined, vegetable-centric cuisine in a minimalist, light-filled space within a boutique hotel. The atmosphere is calm and open, with large windows framing the surrounding garden from which most of the restaurant's ingredients are sourced. The tasting menus emphasise the freshness and character of local produce. Standout dishes include nods to Mexican flavours with the catch of the day and celeriac puree or octopus with mole blanco. Desserts get creative with combinations such as caramelised plums and purple basil sorbet or pumpkin éclairs with kohlrabi ice cream.

Together with the restaurants that retain their award in this year's selection, these 5 awards bring the total number of One Star restaurants in Mexico to 21.

Two new restaurants receive the green star

The Green Star recognises the initiatives of pioneering restaurants that are fully committed to rethinking their impact and promoting a strong gastronomic transition. Two restaurants have been newly awarded the Green Star for their remarkable philosophy and commitment to a more environmentally friendly approach to gastronomy.

The newly starred Olivea Farm to Table in Ensenada, Baja California, creates menus that emphasise seasonality and pay tribute to local ingredients from organic farms. Solar panels power the space, water is recycled, and drought-resistant plants like lavender and yucca protect the land's ecosystem.

Baldio is a pioneering zero-waste restaurant in the heart of Mexico City. Everything here, from the bar to the kitchen, is locally sourced, with ingredients coming from a network of over 50 families and projects that practise regenerative agriculture and livestock farming. Most of the vegetables used are grown on the restaurant's own chinampas in Xochimilco. The team collects 60,000 litres of rainwater every year, composts all organic waste and even transforms leftovers from other restaurants through fermentation before selling them back. No single-use plastic, no flown-in seafood, just a sharp, circular system based on craft and care.

With these two newly awarded restaurants and together with the six restaurants that have retained their award this year, Mexico now has eight green stars.

12 restaurants new Bib Gourmand restaurants

Within the Guide-Michelin selection, the Bib Gourmand category highlights restaurants that offer high quality food at reasonable prices. These establishments represent a wide range of cuisines and invite guests to enjoy carefully prepared meals without breaking the budget. 12 new additions (11 in Mexico City and 1 in Oaxaca) to the Bib Gourmand selection bring the total number to 50 restaurants in Mexico.

A classic in Mexico City since 1998, Contramar continues to set the standard for seafood. The atmosphere is lively, with an absolute must: pescado a la talla, grilled with red and green rub. Guests can round off their meal with a selection from the dessert trolley that rolls through the establishment. At La Condesa, Gaba combines rustic charm with a bold culinary offering. Chef Victor Toriz pushes boundaries with dishes such as roasted cabbage with nori oil and granola and grapes on savoury crème fraîche.

Jowong brings Korean-Mexican fusion cuisine to the fore with punchy dishes such as kimchi carbonara, Sichuan esquites with stracciatella and Caesar salad with yuzu dressing. The same bold spirit defines Voraz, where the classic cantina is refined. Traditional Mexican ingredients are reinterpreted with flavour-packed dishes and a modern twist. In the heart of Mexico City, Pink Rambo combines creative dishes with an edgy, gothic atmosphere and live music. Local and global flavours blend harmoniously, both in the kitchen and behind the bar.

Ultramarinos Demar offers refined seafood that celebrates freshness and tradition, accompanied by an impressive wine list. At Plonk, the focus is on expressive wines with minimal intervention. The food perfectly matches the spirit of the house, with seasonal offerings complementing bold bottles. In a cosy cellar, Vigneron serves quality dishes and wines from responsible producers.

Tacos del Valle is a modern taquería where strong flavours and generous portions live up to the slogan "Aquí se come rico" (Here you eat well). Just like Taquería Los Milanesos, a long-time local favourite. This simple taco stand combines two of the best delicacies in one: milanesas and tacos. Here, breaded meat is wrapped in the tortilla to create a filling and flavourful street food dish. La 89 is all about birria. Tender meat, beans, cheese and fresh toppings come together to create a soothing moment of pleasure.

In Oaxaca, Xaok offers a fresh approach to contemporary Oaxacan cuisine through a mutable menu that emphasises indigenous ingredients and locally sourced produce.

20 restaurants newly recognised for their high-quality cuisine

In addition to the restaurants with stars and Bib Gourmand, the inspectors also recognise restaurants whose high-quality cuisine has simply seduced them. Twenty restaurants found by the inspectors during their annual exploration are new to the selection, bringing the total number of recommended restaurants to 108. Among the standout restaurants redefining Mexico's culinary landscape, Baldío in Mexico City leads the way with its philosophy of zero-waste and local produce, delivering dishes that reflect a deep respect for nature and tradition. In Oaxaca, Barbacoa Obispo Cocina Rural offers an authentic taste of Mixtec cuisine. Specialising in lamb barbacoa prepared in traditional pits, the restaurant serves handmade tortillas and rustic side dishes in an open-air setting that immerses guests in the rich culinary heritage of the region.

In San José del Cabo, LÍMO Heritage Kitchen at Suelo Sur presents a farm-to-table experience characterised by open fires, Baja ingredients and the spirit of the vaqueros. Meanwhile, Al Pairo at Solaz takes seafood to a new level with creative dishes and coastal vistas, while Nois in Mexico City experiments with contemporary techniques in an intimate, ingredient-driven format. These 109 restaurants reflect the diversity and depth of the current Mexican gastronomic scene.

Five special awards

• Service Award: the service team at Cocina de Autor Riviera Maya: Time seems to fly by at Cocina de Autor Riviera Maya, thanks to the warm hospitality led by the service team. The service is seamless, attentive and sincere.
• Sommelier Award: Romina Arguelles at Plonk - Plonk is all about wine, as the name suggests. The name comes from Australian slang for wine, which originated from a misunderstanding with French troops during the First World War. Wine is taken seriously here, but without pretentiousness. Romina Arguelles has put together an impressive, extensive and eclectic list of minimally intervened wines that perfectly complement the creative and unconventional cuisine.
• Exceptional Cocktail Award: Gabriela Campos at Atarraya With live music and an elegant courtyard, the bar at Atarraya is a first-class venue. Although the cocktail menu is not particularly extensive and mostly sticks to the classics, Gabriela Campos and her team prepare them with remarkable finesse and skill.
• Young Chef Award: Giuseppe Lacorazza at Fugaz - 34-year-old chef Giuseppe Lacorazza runs this charming seafood jewel. After stints in the south of France and New York City, Giuseppe has found solid ground under his feet in Mexico City. His sourcing shows care and precision with a clear attention to detail.
• Mentor Chef Award: Chef Jonatán Gómez Luna at La Chique: For almost two decades, Chef Gómez Luna has been one of the leading lights of contemporary Mexican gastronomy, leading Le Chique since its inception in 2008. His remarkable dedication to nurturing the next generation of culinary talent is reflected in his kitchen team, 60% of whom are interns, guided by a philosophy that places teaching and growth at the centre.