The enjoys an enormous popularity that has grown over the years and that is maintained thanks to the flavors, textures and colors of their dishes. The offer is increasingly diverse due to the presence of original ingredients in the market and the arrival of chefs that. As a result, letters are increasingly varied and not only in Madrid. Barcelona, Vigo, Mallorca, Valencia, Bilbao or Gijón, just to mention some cities, have first level restaurants that offer authentic Mexican food and that is already part of the country’s gastronomic scene. (with or without chapulines) from Oaxaca A; going through the best seafood in the purest Sinaloense style, northern meat as in Sonora or the Mayan delights of Yucatecan food.
Its mixture of flavors, make the Mexican one of the most tasty gastronomies of the world, and a sign of the cultural diversity that exists in the country. Acid, salty and smoked are mixed with a wide variety of peppers, corn, nuts, vegetables and spices that give rise to moles, pipianes, soups and stews of all kinds. Some of pre -Hispanic origin, others with Spanish influence and others with deep roots in the Middle East.
For three years, Mexican cuisine in Spain is guarded by it, which grants the house of Mexico, and assures diners “a true Mexican gastronomic experience” with original ingredients and flavors, as well as authentic preparations. 98 restaurants enjoy this year of recognition in our country. “The key is to maintain faithfulness to traditional techniques and to offer proposals that clearly transmit Mexican identity, even when there is innovation or influences of other kitchens,” says Ximena Caraza, director of the Casa de México Foundation.
Mexican cuisine is much more than spicy. Maybe that is one of the biggest challenges he faces worldwide: simplified versions, stereotypes and. We bring you a selection of 10 of these restaurants -Apt for all pockets- so you can enjoy as if you were in Mexico. You can check the complete list of all of Spain ,.
1.
In a corner of, in the Tetuán neighborhood, chef Marcela Zamudio and his partner, Zenén Jaimes, decided to open a taquería. They called her spun and quickly became one of the most popular places to “throw” in Madrid (6.95 euros the order of two tacos). The spinning is how the marinated meat block is known in front of the fire and then, with great mastery, will be cut very fine by the taquero – or the taquera in this case – to place the meat on a steaming corn tortilla. For those who like the taco “with everything”, then the pineapple and the garden comes (a well -chopped onion and coriander mixture). You just need to add a good stream of Lima [limón para los mexicanos] And the sauce of his preference, although there are also those who first add the sauce and then the lemon.
One of the successes that Trompo has is its reduced but successful letter. All orders come from two by two. There are also tacos of Michoacán -style carnitas (7.95 euros). Golden tacos, a popular Mexican snack stuffed with potato or crispy meat and bathed in green sauce (6.95 euros) or a northern veal taco cooked at low temperature (8.95 euros). Guacamole cannot be missing with totos to accompany or the typical port (7.50 euros) of northern Mexico. These are beans prepared with chorizo of the house, cheese and jalapeños. A delight. To drink, fresh horcata or jamaica waters, Mexican beers, micheladas and a variety of mezcal, tequilas and Sotol, a typical maguey distillate from Durango, Chihuahua and Coahuila. Next month, they will open a new branch at Gaztambide Street 35. Address :. Tel: 657 90 10 61.
2.
Open in 2018, Puntarena offers a gastronomic proposal that leads to the coast of the Mexican Pacific. It specializes in sea kitchen with tropical soul although it also offers options for meat lovers. Federico Rigoletti, his chef, highlights the fish aguachile with citrus (22 euros), the shooting of lubina with Chile Serrano and Yuzu (23 euros), the tuna toast with fried leek and dressing of chiles (16 euros) and the fish to the pig of peppers for two people (55 euros). With a sophisticated touch and at the same time relaxed, and with an excellent raw material. They also highlight their handmade sauces in Molcajete. The tatemada with a touch of marrow, for example, is a delicacy to add it to the tacos or to eat it alone with a guacamole. Address: . Tel. 619 17 48 71.
3.
Come is the Mexican haute cuisine project in the heart of Barcelona led by chef Paco Méndez. Inspired by traditional flavors, the chef has reinvented each dish with avant -garde techniques, offering a tasting menu that mixes indigenous roots with original ingredients. The menu ranges from 105 euros to 155 euros per person and among the specialties are the Cassava chubby, the César salad, the pork mogote to the pastor, the inflatance of Pibil pig or the vogue with Pipian. Address: . Tel: 630 08 82 48.
4.
For those looking for genuine Mexican cuisine, without clichés and with homemade soul. Its owners opened in 2024 and in a short time, the place has become a reference site. It is in the neighborhood of Poblenou and its letter is divided into Brunch (20 euros per complete person with drink), dinners and a careful list of very creative mezcal, tequilas and cocktails. For breakfast as a good Mexican, there are, huitlacoche quesadillas – a delicious fungus that grows in corn -, pozole and tongue tanks in green or barbecue sauce, which have become some of the public’s favorites. The project of Chiara, Chefo and the Chef Ceci, its creators, seeks to prepare authentic food that you would eat in a market in Mexico without much artifice. They get it thanks to the ingredients of Mexican suppliers and their creativity to make you feel there. Individual tacos range from 4 to 6 euros and the rest of the dishes cost between 10 and 14 euros. Address: . Tel: 935 99 22 25.
5.
This Mexican restaurant in Vigo took the Best Taco in Galicia in 2023. The MX coastal proposal combines the freshness of the local product with the tradition and taste of Mexico. Behind is Manuel Antón, a Mexican chef of Galician immigrant parents who decided to return to Spain and created this tribute to his two origins. The oysters to the devil, the tatemado black Aguachile, the low taco, the tuna carnitas and the octopus to the embers are highlighted. As they hear it. Individual tacos vary between 4 and 6 euros and ceviches and sea dishes between 12 and 18 euros. MX coast can also be the place to enjoy a good margarita, prepared with tequila, lemon and a little salt on the edge. Address: . Tel: 666 87 19 35.
6.
In the center of Gijón we find this little treasure hidden with a range of diverse dishes that do not usually look out of Mexico. From the traditional mole served next to a taco tacos of Toro (19 euros) to the chiles in Nogada (16.50 euros), one of the most laborious dishes of gastronomy and typical food to celebrate the national holidays on September 15. Mexican Rinconcito also has tacos al Pastor (19 euros), pibil pig chubby (16.50 euros), Ceviche (19 euros) and huitlacoche quesadillas (17 euros). The place does not have many tables so its owners recommend reserving. Address: Tel: 984 03 28 92.
7.
Located on a cliff near Canyamel (Mallorca), Can Simoneta Gastronomic is inside the hotel that bears the same name. A place in the middle of nature and surrounded by spectacular views that chef David Moreno’s project hides. Can Simoneta has a culinary experience halfway between the Mallorcan and Mexican cuisine and the one that its author has baptized as “Mexiciterranean” cuisine. Moreno’s proposal has been recognized by the Michelin guide and now by the certification of the Copil seal. For several years, Moreno explains that together with the plant plant Chile, green tomato (known as tomatillo) and corn with which they make them. Among the outstanding dishes in Can Simoneta’s kitchen are Black Aguachile with you and caviar from Beluga (25 euros), the Baja California taco of Gallo San Pedro Frito (28 euros), the prey pibil of dam black pig Mallorcan (32 euros) or veal rib in almond mole (34 euros). There is also a tasting menu for 100 euros with a 11 -step tour of the gastronomy of the two countries. Address: . Tel: 971 81 61 10.
8.
The Mexican chef project Mariana Sánchez and the Spanish chef Gonzalo Baquedano is called Ajonegro and is considered a referents of fusion cuisine in La Rioja. This high kitchen restaurant together with mastery the gastronomic techniques of both countries and offers a creative culinary experience with dishes focused on seasonal and artisanal technique. In 2022, Ajonegro was recognized with a Michelin star. In its letter highlight the black ceviche of cured lubina (23 euros), the duck quesadillas with mole (16.80 euros), the bundle of Baja California style (16.80 euros), the low loin with huitlacoche and mushrooms (29 euros), the cod confit with pil pil of chili poblano (30 euros) and the foam of guava (10 euros). It also offers tasting menus. One shorter for 80 euros and another complete per 100 euros. Address: . Tel: 941 54 51 41.
9.
This taquería of Mexican chef Edgardo Martínez is located in the old town of Bilbao and has conquered tourists and premises for its. His letter is reduced but authentic: tacos al Pastor, from Pibil and carnitas pig (between 4 euros and 6 euros each). There are also vegetarian and vegan options. The quesadillas are from pumpkin and huitlacoche flower. And to drink, Martínez offers Mexican beers such as smooth or colimita stone, margaritas and fresh waters. Address: Tel: 944 97 92 67.
10.
The Llorona is in the Ruzafa neighborhood and is a taquería with a modern touch. Despite being inspired by the city’s food, this place offers interesting mixtures with ingredients from both countries. For example, they highlight its lamb taco or language (between 4 euros and 6 euros), guacamole with colored totos (14 euros), the Acapulqueño ceviche (19 euros) and home flan (5 euros). It is also a good place to take one, the Mexican cocktail that triumphs in the canteens made of beer, clamor, lemon and sauces. Address: . Tel: 963 28 73 97.
