Mexican Food in Philadelphia (2025)
Chef Dionicio Jiménez channels Puebla and CDMX with house tortillas, aguachiles, and seasonal riffs. Recognized by Eater editors and a James Beard Best Chef Mid-Atlantic finalist, it’s a Kensington beacon for serious Mexican cooking.
Cristina Martinez’s famed lamb barbacoa now serves from inside Casa Mexico. A James Beard winner, she keeps the weekend ritual intact with consommé and tortillas; the Inquirer confirms the 2024 move as a consolidation, not a closure.
Cristina Martinez’s larger dining room expands beyond barbacoa with moles, chilaquiles, and regional stews. Featured by Eater and praised by local critics, it’s a vibrant hub of Italian Market Mexican cooking and community.
A family from San Mateo Ozolco mills blue corn for huaraches, tacos, and seasonal specialties. The Philadelphia Inquirer lauded its “authentic substance,” and it remains a beloved Italian Market stop. Cash only.
A neighborhood standard for soulful Puebla cooking—think rich mole, weekend goat barbacoa, and excellent tamales—praised by Inquirer critic Craig LaBan and still going strong in 2025.
Chef Juan Carlos Aparicio’s Pueblan BYOB centers on superb cemitas, aguachiles, and breakfasts. Celebrated on The New York Times Restaurant List and highlighted by local outlets for its craftsmanship and community roots.
When El Mezcal Cantina took over the restaurant at the corner of Point Breeze and Wharton in South Philly, they inherited two things: a space large enough to host several family reunions at once, and a large, wood-fired oven. They’ve filled the dining room with rows of mezcal, colorful calaveras, and TVs blasting the Mexican Music Channel. As for the oven, it frees you from making the impossible decision between tacos and pizza. photo credit: NICOLE GUGLIELMO Inside the casual Mexican restaurant, sombreros hang from the ceiling, regulars sing along to Vicente Fernández during Happy Hour, and murals on the wall depict scenes of farmers harvesting fresh agave. They don’t take reservations, so you’ll just have to take your chances coming with a group or date for a round of nachos and carne asada. If there's a wait, you can linger at the long bar with a margarita, or grab one of the few sidewalk tables that get crowded when the weather is nice. But the dining room offers a chatty scene, great views of the aguachile bar, and seats near the flickering oven that’s responsible for tortillas, pizzas, and just about everything in between. photo credit: NICOLE GUGLIELMO El Mezcal does traditional takes on tacos, aquachiles, fundido, and tlacoyos. But what sets them apart is their twist on staples, like tajin-coated chicken wings and pizzas that are topped with garbanzo puree, cilantro, and epazote oil. Dishes come with lots of ingredients here, but the meat or seafood continue to be the main attraction. For a bigger group, prioritize the tacos de trompo, the la paz aquachile, and the pastor pizza that’s covered in stewed pork, cilantro, and onion. Not only is it pretty to look at, but like everything here, it’s fantastic to taste. photo credit: NICOLE GUGLIELMO Even on their buzziest nights, it still feels like an easygoing hangout where we can bring a few friends, discover our favorite añejo, and never have to decide between tacos and pizza. Food Rundown Guacamole The guacamole comes with toasted beet and cactus tostadas that complement the chunky avocado. It’s not a groundbreaking recipe, but it’s big enough for four, is smooth and mildly spicy, and shows off the draw of the place: anything coming out of the oven. La Paz This small plate appeals to all of your senses. A beautiful blend of mahi mahi and shrimp are swimming in the tomato-lime broth. You’ll get the unmistakable scent of earthy serrano peppers, along with a great crunch from the tostadas. We could eat this every day. photo credit: NICOLE GUGLIELMO Camarones a la Parilla This is the only raw bar option that doesn’t come with a tostada. But when you mix jumbo shrimp, a zesty lime sauce, and a spicy corn blend, it doesn’t need anything extra. photo credit: NICOLE GUGLIELMO Tacos De Trompo You get three tacos per order here. Their version of al pastor comes with the classic toppings of cilantro, pineapple, and onion. The adobo pork is tender and the subtle sweetness from the pineapple makes it all one glorious bite. photo credit: NICOLE GUGLIELMO Al Pastor Pizza Topped with marinated pork, cilantro, onion, salsa, and pineapple, this 14” pizza is savory, sweet, and dripping with Oaxacan cheese. The crust is really thin and airy–don’t rely on it to be a filling solo main. But it works as a stop on your way to a few of the shareable steak dishes or skewers. Molcajete a la Parrilla One of the menu’s largest items is also one of the best. It's a cauldron of cheese that’s packed with tender ribeye, chipotle chicken, chorizo, and enough smoky shrimp that you can skip your need for groceries for a day. Margaritas There are lots of margarita flavors here, like guava and spicy mango, and they can all be made with tequila or mezcal. They’re beautifully blended, have the citrus-to-sour ratio down to a science, and can be made on the rocks or frozen. photo credit: NICOLE GUGLIELMO Carnitas Asada If they had some sort of punch ticket giveaway once you had this dish five times, we’d get the prize on day five. This combination of tender ribeye, stuffed poblano, jalapeños, and spicy salsa yucateca is ideal for two. The steak is well-seasoned and you can use the tortillas to sop up the juices or make your own taco. photo credit: NICOLE GUGLIELMO
Beloved for Oaxacan hot chocolate, brunch classics, and comforting chilaquiles, this South Philly stalwart is frequently recommended by Eater and local critics for daytime Mexican cravings.
A West Philly anchor with breakfast plates, soups, and a broad menu that locals love. Included in Eater’s essential Mexican list and a reliable pick near Penn and Drexel.
Port Richmond’s modern Mexican with house tortillas, ceviches, and a thoughtful mezcal list. Noted by The Philadelphia Inquirer among the city’s next-wave Mexican spots beyond South Philly.
Part grocery, part taquería, famed for giant huaraches and late hours. The Infatuation points night owls here, especially after nearby rooftop hangs.
University City’s lunchtime staple for straightforward tacos, burritos, and quesadillas. A longtime Thrillist pick and a wallet-friendly local favorite.