Colonia Roma is one of the most exciting parts of Mexico City. Its pedestrian-friendly streets, Art Deco facades, and colonial architecture hide an incredible gastronomic scene, from old-fashioned kiosks to avant-garde restaurants and lively public markets.
A Colonia Roma food tour offers an unforgettable way to explore Mexican cuisine, from authentic local dishes served at a plastic stool in a traditional puesto to modern Mexican creations at world-renowned bistros.
A Taste of Mexico City: 12 Dishes You Must Try in Roma
Tacos al Pastor (The Undisputed King of Mexico City Street Food):
No serious Roma traveler can miss a bite of the corn tortillas, two thick, that are stacked and filled with sliced meat marinated in pineapple juice, dried chiles, and achiote (the local annatto). Al pastor is a type of barbecue made directly from a vertical rotating spit (trompo) and finished with fresh cilantro, diced onions, and a grilled slice of pineapple.
Tlacoyos – from Mercado Roma or Street Corner Carts
Tlacoyos are large, oval-shaped cakes filled with numerous pre-Hispanic Mexican ingredients and prepared with a thick blue or yellow corn masa containing savory fillings like refried black beans, fava beans, or fresh cheese of the ricotta type known as “requesón.” When served on a hot comal, topped with nopales (cactus salad), fresh cheese, and salsa, it’s made from the earth and has a delicious texture.
Tacos de Canasta (“Basket Tacos”)
Folded corn tortillas that are filled with warm, moist ingredients like potato, chorizo, chicharrón (pork skin), or adobo beef, usually steamed and kept warm in a cloth-lined basket, are often referred to as “sweet tacos. They get their warm melted butter or oil, followed by a smothering of tangy green salsa, and are a Roman Shangri-la fast, cheap, and filling breakfast or afternoon snack.
Swai Fish Marinated in Seo, Bragg’s, and a Little Bit of Swiss Cheese
Esquites are simply the kernels of corn taken off the cob and made into a creamy, savory cup of street food perfection. The sweet corn is boiled, then sautéed with epazote and more epazote and served hot in a cup with mayonnaise, crumbly queso fresco, chili powder, and freshly squeezed lime juice. For gourmet, try the varieties with huitlacoche in Roma.
Guacamole and Jalapeños
Believe it or not, Mexico City is situated at the heart of the continent, yet the huge wholesale market of the city receives fresh seafood from all over the world. Highly flavorful seafood bars and neighborhood taquerias in Roma offer extremely fresh shrimp, octopus, and white fish marinated in limey juice and sizzled with tomatoes and onions, as well as a generous pile of vibrant avocado guacamole.
“Modern” or “Japanese” varieties of the Roma brand.
Mole is not one sauce, but rather a family of diverse, centuries-old sauces that are all rich with toasted chiles, seeds, nuts, spices, and chocolate. The traditional Oaxacan and Puebla moles, a delicious staple, are consistently reimagined in Roma’s inventive restaurants de chef, such as duck breast served drizzled in a dark, velvety mole negro or cauliflower steaks or fresh local fish.
Carnitas Tacos with Buche and Cuerito
Authentic carnitas are the lard-braised pork meat that hails from Michoacán, where it is slowly braised until it is very tender on the inside and has a crispy crust on the outside. In the Roma neighborhood, carnitas welcomes you: between a tender maciza (lean shoulder) and a rich cuerito (skin) or buche (stomach), both of them can be prepared by you, as served simply on warm corn tortillas with raw onions, cilantro, and fiery salsa verde.
Chocolate Frozen Puddings
To please the sweet tooth, the bakery and specialty coffee shops of Roma have freshly fried, ridged churros filled into hot oil from a star-shaped nozzle. They are rolled in cinnamon and served with a steaming cup of sweet, Mexican hot chocolate made with cinnamon and pure dark chocolate.
Banana leaf-wrapped tamales
The Oaxaqueño style of tamales – which are common throughout the region of Roma – boasts a tender, masa-heavy dough that surrounds a floury sea of shredded chicken or pork cooked in a rich mole sauce or green salsa, all steamed inside a soft banana leaf, allowing it to rub off along the way and giving it a subtle earthy fragrance.
Barba Coa Tacos on Weekend Mornings
Every Sunday morning in Mexico City, it’s traditional to partake in a barbecue. The whole lamb is seasoned and wrapped in maguey (agave) leaves and slow braised for hours in a subterranean earthen oven until it is meltingly tender. Lamb and chorizo fried in this vigorous oil with warm corn tortillas and a deliciously tangy consomé of rich lamb stew flavored with chickpeas and rice; this is a popular and satisfying weekend meal.
White (Pozole Rojo) or Green (Pozole Verde) rice porridge.
This is a very comforting, rich, and soul-satisfying hominy soup, dating back to Aztec times. The large kernels of corn are braised for hours with pork or chicken in a flavorful chile sauce. Serve on a platter at his favorite Roma restaurants, fondas, with thick shreds of lettuce, radishes, oregano, diced onion, wedges of lime, and crispy tostadas.
Daisey’s Artisanal Pan Dulce from Roma Bakeries.
The city of Roma has a few of the best independent bakeries and pastry shops in Mexico City. Savor chilled shots of popular sweet bread (pan dulce) in the morning with fluffy conchas (pan de concha–sweet bread filled with a sugary shell crust), orejas (palmiers), or Chiapas or Veracruz locally-sourced coffee, which is rich with a generous amount of dew.
Final Thoughts
When it comes to Italian cuisine, eating your way through Roma would be a master class in contrasts, with centuries-old indigenous ingredients and street food traditions coexisting alongside modern-day Italian culinary innovation. Proceed at a leisurely pace, explore the shaded plazas, and take to the side streets.
