Voraz

"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

"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." - Natalia de la Rosa, Daniela Galarza

"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

"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. Their Margarita Santa cocktail, made with hoja santa oil and salt, is so smooth you might have one too many. 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 cold Pacífico." - Guillaume Guevara