2020 Best Mexican Restaurants in the U.S.A.

Hugo's is a must-go destination for Mexican food in Houston

Top 10 Mexican Restaurants in America

When it comes to Mexican food, there's plenty of room (in our bellies) for cutting-edge cuisine as well as comforting classics. GAYOT's list of the Top 10 Mexican Restaurants in the U.S., presented in alphabetical, celebrates family-run restaurants that have been serving authentic fare for decades, as well as innovative chefs dreaming up dishes like fluke tostadas.


> Check GAYOT's:
- Best Mexican restaurants near you
- Top 10 Taco Stands in America
- Best Tacos near you
- Mexican Food Terms
- Tequila & Mezcal Guide.

 
Barrio Cafe
13/20

When chef Silvana Salcido Esparza opened Barrio Cafe in 2002, she showed Phoenix that Mexican food is much, much more than tacos and burritos (though her tacos are dynamite). Her menu, filled with specialties from all over Mexico, includes cheese fondue from Oaxaca, Mexico City-style enchiladas and cochinita pibil (dry-rubbed and slow-roasted pig) from the Yucatan. See More

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Cosme
15/20

Chef Enrique Olvera, of Mexico City restaurant Pujol, brings his non-traditional Mexican cuisine to discerning Manhattan diners in the buzzy yet romantic Cosme. Menu staples include a contemporary take on tacos al pastor that subs in cobia in place of pork. See More

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Elote Cafe
14/20

Diners often queue up well before opening in order to snag a table at Elote Cafe, especially on the patio overlooking Sedona's Red Rocks. Chef Jeff Smedstad serves cuisine inspired by more than two decades of travels through Mexico. Sample unique offerings such as smoked pork cheeks served with cascabel chile sauce, corn cake and buttermilk cumin drizzle. See More

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Flores
14/20

At Flores in San Francisco, purists will delight in a menu stacked with simple, cohesive Mexican dishes. Sikil p'ak, a grainy pumpkin seed and habanero hummus, is alone worth the trip, as are the sopes de palmito, lightly fried masa dumplings topped with palm heart and a pillowy black bean purée. See More

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Hugo's
15/20

Born in Mexico City, chef Hugo Ortega worked his way through the Houston restaurant scene before opening Hugo's with his restaurateur wife, Tracy Vaught. Housed in a vintage 1925 building, lovingly restored to the original brick walls and stamped-tin ceiling, Hugo's is worth seeking out for authentic dishes such as lechón (braised tender suckling pig, crisp skin, habanero salsa and tortillas for rolling). See More

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Mi Tierra Cafe y Panaderia
12/20

Established in 1941, Mi Tierra Cafe y Panaderia is the don of Mexican dining in San Antonio. Along with Tex-Mex classics, there are authentic offerings like the Monterrey special of baked cabrito (kid goat) and menudo, a tripe soup that is a legendary hangover cure. On your way out, pick up an assortment of pan dulce from the beckoning bakery case. See More

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Oyamel Cocina Mexicana
14/20

Washington, D.C.'s Oyamel Cocina Mexicana, from chef/restaurateur José Andrés, takes you heart and soul across the border down Mexico way. You'll encounter the Oaxacan specialty of sautéed grasshoppers, along with ceviches, tacos on hand-made corn tortillas, and more. See More

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South Philly Barbacoa
QB

Cristina Martinez and Ben Miller grew South Philly Barbacoa from a food cart to a pop-up to a permanent location in Philadelphia. The specialties are barbacoa (slow-cooked lamb from the style of Capulhuac, Mexico) and pancita (spicy lamb offal sausage), available in a taco or by the kilo. See More

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Taco Maria
14/20

At Taco Maria in in Costa Mesa, California, chef/owner Carlos Salgado puts forth a display of seasonal Chicano/Mexican cuisine that challenges and excites. Dinner fare comes in the form of a constantly rotating, four-course prix-fixe menu, while lunchtime features tacos with handmade tortillas. See More

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Topolobampo
16/20

Chef/restaurateur Rick Bayless has championed Mexican cuisine for decades with his stable of restaurants, including the upscale Topolobampo in Chicago. The exciting menu is constantly evolving, but guests might encounter such dishes as Wagyu beef rib-eye and slow-cooked short rib with black mole and foie gras. See More

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