Mercadito

Low lighting, stone counters and plenty of timber set the slightly refined tone at this taqueria. Mercadito opened in early 2026, as a Mexican revival was sweeping the city, painting a more diverse, nuanced picture of the cuisine.

The menu here reflects that wave with the likes of sopes (small pucks of fried masa), huaraches (sandal-shaped tortillas) and aguachile (fish cured in citrus juice). Tacos also feature. But rather than come ready-to-eat, they’re served like they are at the Mexican taquerias: hot tortillas, salsa and fillings arrive on the table and diners assemble their own. There’s numerous meaty options, but also mushroom, zucchini and hibiscus flowers, and nopales (cactus) and chorizo options.

The drinks list includes wine and features a handful of tequila-centric cocktails. Mercadito intends not to showcase a history of Mexican cuisine, but to reflect it right now.