The MICHELIN Guide has announced its Mexico 2025 list, adding five new One Star restaurants and two new Green Stars. This year’s picks show how wide the country’s food landscape has become, mixing old methods with new ideas, and casual setups with serious intent. From a no-menu sidewalk spot in Mexico City to a greenhouse restaurant on a winery’s grounds, the selections make it clear that good food doesn’t follow a rulebook.
In Mexico City, Expendio de Maíz stands out with its no-fuss approach. There’s no menu, no signboard, and no reservations—just four communal tables on a Roma Norte sidewalk and a kitchen that doesn’t stop until diners do. Dishes arrive unannounced, built on house-nixtamalized heirloom corn. Every tortilla, sope, or huarache is made to order and topped with seasonal ingredients and punchy salsas.
Masala y Maíz, also in the capital, has earned a Star for blending African, Indian, and Mexican flavors with energy and ease. Chefs Norma Listman and Saqib Keval are known for creating food that feels personal and bold. Samosas stuffed with suadero or potato and pepitas, Veracruz prawns grilled hard and served with vanilla butter, and a seafood stew reworked with tamal colado and softshell crab are just some of the dishes that caught the inspectors’ attention.
Màximo, another Roma Norte favorite, brings a more structured menu but still keeps things fresh. Chef Eduardo Garcia offers both à la carte and tasting menus with dishes that lean global but stay grounded. The menu starts with a set of small bites—beet tartare with caviar, infladitas filled with Comté cheese foam, tempura shiso leaves with kanpachi. Mains include an abalone tostada with pepita sauce and a ceviche de pulpo with leche de tigre. Even the desserts push boundaries, with options like black truffle ice cream or flan topped with caviar.
In Baja California, Lunario has earned its first Star. Set on the grounds of the Lomita winery, the restaurant operates inside a greenhouse-style space with an open kitchen and a few counter seats. The setting is quiet and intentional, and so is the food. Chef Sheyla Alvarado leads two tasting menus that focus on seasonal and vegetable-forward cooking. Many ingredients are grown on-site. Her standout dishes include a duo of Baja oysters with sweet and spicy contrasts, a blue corn sope with carrot purée and smoked shrimp, and a flan made with chamomile vinegar served alongside honey ice cream.
Olivea Farm to Table, also located in Baja California, received both a MICHELIN Star and a Green Star. The restaurant is tucked inside a boutique hotel and sources its produce daily from nearby organic farms. Guests can choose between vegetarian or seafood-focused tasting menus, or select from a few à la carte options. Dishes like grilled octopus with mole blanco and the daily catch with celeriac purée highlight the clean and direct flavors. Desserts, such as squash-filled eclairs with kohlrabi ice cream or caramelized plums with purple basil sorbet, show a willingness to experiment without overcomplicating.
Mexico City’s Baldio has joined Olivea Farm to Table to receive a Green Star. These restaurants were recognized for their strong environmental practices and focus on sustainability. They join existing Green Star restaurants including Conchas de Piedra, Deckman’s En El Mogor, Flora’s Field Kitchen, Los Danzantes Oaxaca, Lunario, and Acre.
The MICHELIN Guide Mexico 2025 includes two Two Star restaurants—Pujol and Quintonil—alongside 21 One Stars and 8 Green Stars. The list spans styles and regions, but every restaurant featured has shown a clear point of view and consistency in execution. Whether it’s a sidewalk spot without a menu or a vineyard restaurant built around seasonal produce, each one is contributing to the evolving story of modern Mexican cuisine.
