Mexico City, Mexico

On the pass:

Jair Téllez

Pastry chef:

Style of food:

Baja California surf and turf

Standout dish:

Pan-fried Iberian ham pork jowl with braised lentils and poached egg


Avenida Amsterdam 204, Col. Condesa, Mexico City

+52 55 5564 7799

Baja California surf and turf in Mexico City

When top chef Jair Téllez teamed up with the owners of Mexico City restaurant Contramar, the result was MeroToro, a combination of Tijuana-born Téllez’s Baja Californian cooking and Gabriela Cámara and Pablo Bueno’s super-fresh seafood success story. MeroToro in the fashionable Colonia Condesa neighbourhood is now one of the capital’s hottest dining destinations, with business diners and foodies alike flocking there for the great food and buzzy vibe.

Focusing on Baja California-style surf and turf, the constantly changing menu offers fresh ceviche, raviolis and risottos, fish dishes such as roasted red snapper with kohlrabi puree, and meatier options such as slow-cooked wagyu short rib. MeroToro also has a great selection of Baja Californian wine as well as cocktails and craft beers.

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