Hidden away on a tree-lined avenue in the city’s Condesa district, this refreshing surf and turf kitchen from chef Jair Téllez offers a taste of the Baja coastline in an urban setting. The menu is split into sections: lighter fish dishes, larger meat, rice and pasta plates, and desserts. Highlights include fresh seafood appetizers of tempura soft shell crab and octopus chorizo, and bigger plates of braised beef tongue with charred salsa and tender pork loin over lentils with a poached egg. The drinks list includes a selection of Baja labels and some top-notch Negronis.
Before launching the Mexico City restaurant, Téllez pioneered a creative garden-to-table approach to Mexican cuisine at the trailblazing Laja in Baja California. Merotoro has been open for more than decade.