Best Mexican restaurants in the U.S.
Tortilleria Nixtamal. John Won
The menu at D.C.’s Oyamel has several pages devoted to drinks, but not a single frozen margarita. Instead, diners can expect limited-edition mezcal, as well as fries in mole sauce and tacos with chapulines (sautéed grasshoppers).
Chef José Andrés’s consistently packed restaurant is proof that our appreciation of the varied regional cuisines of Mexico has come a long way. While authenticity is prized, some of the country’s most highly regarded chefs have also turned their attention and creativity to Mexican, which has become somewhat of a cuisine célèbre.
Check out our picks of the best Mexican restaurants in the U.S., and share your go-to Mexican restaurant in the comments below.
In a city obsessed with its often-validated Mexican food insecurities, there are bright spots. Tortilleria Nixtamal in Queens makes New York's best case. Partner Fernando Ruiz’s restaurant sources produce from Mexico, doesn’t overcomplicate toppings beyond cilantro and onions, serves homemade salsas, and makes its own tortillas from nixtamal (dried corn soaked in lime solution then ground) on machinery hecho en Mexico.
(Photo: Siobhan Wallace)
“The best tacos and burritos in the whole world,” declares the neon sign outside the white Mission-style arches. Bold words? As the expression goes, It ain’t braggin’ if it’s true. La Taqueria has won more than its fair share of converts with its chorizo, lengua, and carnitas tacos as well as rice-free burritos.
Come to the Mission District on an empty stomach, and after eating here, you can size up the competition at El Farolito and Taqueria Los Coyotes, popular for its micheladas.