Voraz

All the 2025 Mexico MICHELIN Bib Gourmands

"This spot on a corner in Roma offers a few design nods to its former life as a mechanic's shop (spy the tool cabinets doing double duty as the host stand and service station). The industrial chic vibe is hip yet casual, just like the contemporary, creative Mexican menu with an evolving collection of snacks, small plates, and shareable main dishes. There's something for everyone here, where you'll discover distinctive dishes like a savory, chaya leaf-infused churro sided by warm, aged Cotija cheese sauce. Wood-fired whole chicken with a bitter orange glaze and homemade achiote paste is good for a group, but don't sleep on dessert. Pecan pie with maple honey, vanilla ice cream, and soft Mexican mountain cheese is a can't miss." - The MICHELIN Guide US Editorial Team

"This spot on a corner in Roma offers a few design nods to its former life as a mechanic's shop (spy the tool cabinets doing double duty as the host stand and service station). The industrial chic vibe is hip yet casual, just like the contemporary, creative Mexican menu with an evolving collection of snacks, small plates, and shareable main dishes. There's something for everyone here, where you'll discover distinctive dishes like a savory, chaya leaf-infused churro sided by warm, aged Cotija cheese sauce. Wood-fired whole chicken with a bitter orange glaze and homemade achiote paste is good for a group, but don't sleep on dessert. Pecan pie with maple honey, vanilla ice cream, and soft Mexican mountain cheese is a can't miss." - Michelin Inspector

The Hit List: New Mexico City Restaurants To Try Right Now - Mexico City - The Infatuation

"Voraz claims the title of Mexico’s first “gastro-cantina,” and has quickly become the go-to spot for dinner in Roma. The industrial space is energetic and full of people who probably moonlight as micro-influencers—so, yes, this is where to see and be seen. The eclectic, always-changing menu has unmissable dishes like a fried oyster flour gordita with celery salad and cilantro mayo, and a salty churro topped with cotija and chipotle salsa. Voraz has only about eight tables, so booking ahead is key if you want to sit. But we actually prefer to walk up with a friend to the standing-only bar and catch up over their spicy chicken wings and a cold Pacífico." - guillaume guevara

The 38 Best Restaurants in Mexico City | Eater

"For years, the Servicio Becerra autoshop stood on the corner of Aguascalientes and Manzanillo in Roma Norte. The shop’s hand-painted sign still signals the entrance, but the concrete-heavy interior now houses Voraz, a gastropub by chef Emiliano Padilla. The restaurant makes the space feel welcoming with pristine white tablecloths and a busy open kitchen, where Padilla produces conversation-starting apps like a salty churro served with cotija cheese sauce and chile powder. Meatless main dishes include options like roasted broccoli with pumpkin seed sauce or an uchepo, a sweet corn tamale made here with cheese foam and tomatillo sauce. There’s a bar area where you can have a snack alongside cocktails like the Melipon Sour with gin, honey, and xtabentún. Know before you go: Sunday dinner can be tricky in Mexico City, as most restaurants close early; Voraz, which closes at 10, fills that gap." - Natalia de la Rosa

The 25 Best Restaurants In Mexico City - Mexico City - The Infatuation

"Voraz claims the title of Mexico’s first “gastro-cantina,” and has quickly become the go-to spot for dinner in Roma. The industrial space is energetic and full of people who probably moonlight as micro-influencers—so, yes, this is where to see and be seen. The eclectic, always-changing menu has unmissable dishes like a fried oyster flour gordita with celery salad and cilantro mayo, and a salty churro topped with cotija and chipotle salsa. Voraz has only about eight tables, so booking ahead is key if you want to sit. But we actually prefer to walk up with a friend to the standing-only bar and catch up over their spicy chicken wings with chips and a Pacífico." - guillaume guevara