21 Classic Restaurants In Mexico City
"The reason why the family-run Los Panchos has been a staple since 1945: their flawless pork carnitas. It’s a Michoacán specialty that can be enjoyed on almost anything they serve—on top of chilaquiles, tostadas, petroleras, a fried version of sope topped with a bean layer, and tacos. Big, fat, tacos. They’re made with thick corn tortillas stuffed with finely chopped pieces of meat, including the lean and fatty bits. Two tacos (or maybe three), coupled with a beer, make for a perfect Los Panchos meal. The restaurant has enough space to keep things moving and always attracts a diverse mix of nine-to-five workers on their lunch break, families, and groups enjoying conversations over tequila." - mariana camacho
