When I think about our dinner at Esquina Comun in Mexico City this past August, 2025, a smile always comes to my face. This was easily the best meal we had on our second visit to Mexico City, and I would not hesitate to recommend booking here.

First, Esquina Comun has a very exclusive, secret vibe. There is no sign on the door, and you enter through what looks like an abandoned cafeteria. In the back, there is a spiral staircase to climb about three stories to the roof of the building. When you arrive to the roof, it is a lovely, open-air garden, with funky and whimsical touches throughout, making you feel like you’re eating at your best friend’s rooftop with about 20 other good friends. It’s very small, and reservations are essential.

You can get all the menu items at Esquina Comun a la carte, but I would recommend just trying the whole menu as a full tasting experience. Every dish is well thought out, beautifully plated, and tastes unique. Honestly I don’t know if I’ve ever had so many unique flavor combinations in one meal before!

There are vey few folks working here, and you definitely get to know your lovely, chatty servers, as there are about two or three who handle all of the guests. It was one of my two fancy birthday dinners, and they were excited to celebrate my special event with me, greeting me immediately with a joyous “Happy Birthday!” and bringing dessert with a trick candle at the end as well!

The food here is extraordinary, and the menu changes regularly. They pride themselves on using local ingredients and traditional methods of cooking, which is obvious in each dish that was brought to the table. First up was a lovely fish tostada, with rice and seaweed and a cashew salsa which was such a cool first few bites to the meal. Beautifully prepared with colorful leaves, you almost didn’t want to destroy the art placed in front of you!

Next up was essentially a barbacoa tamale with a lovely chili sauce. The meat was wrapped inside a tamal of sticky rice with a drizzle of a sweet tasting chile pasilla salsa. This was possibly my favorite course of the evening, although it’s difficult to choose just one as a stand out!

Next up was this incredibly fresh salad with buffalo mozzarella along with every fresh, seasonal vegetable you could think of, including heriloom tomatoes, watermelon radishes and arugula, topped with a pistachio paste and pomegranate seeds. This combo of vegetables with the rich, nutty pistachio was killer! Following this was the shrimp crudo course, which smacked of high acid, and had these really lovely chunks of a type of mexican avocado called Creoyo where you could eat the skins. A really fun course!

Following this was a filet of wagyu flank steak with sweet potato, served with tortillas to make your own taco. The meat was absolutely stunning, and the tortilla was homemade with heritage corn, something that is really growing in popularity around Mexico. The true, real, and non-GMO corn tortillas just have this massive depth of flavor that you can’t get with Monsanto corn, and the tortilla itself almost outshined the high quality beef!

The final savory course was also a real stunner, and probably ties for my favorite course of the night. The tortilla stuffed with fish, garlic, macadamia, and fried tofu, along with smoked corn and squash blossom was the real climax to the evening. Every flavor stood out, but also melded perfectly with the rest of the dish. Totally extraordinary!

The dessert was also incredible and consisted of one of my favorite flavor combinations – vanilla and mango. The dessert also contained Tonka Beans, which are illegal in the USA, but add a depth of flavor including baking spices and nuttiness to the dessert.

I was absolutely thrilled with our stunning dinner at Esquina Comun, and the fact that they have a diverse list of vermouths to start with added to the unique nature of this extraordinary restaurant. They don’t have a website, only an instagram page, but you can make your reservation through the link in their bio on Open Table. This restaurant gets my absolute highest recommendation, and I will predict that it will easily make it to my Top Five Restaurants of the year list!