The MICHELIN Guide Mexico 2025 has been announced with the arrival of five new One Stars and two new Green Stars!
Whether set in the heart of the city or a bucolic setting on the grounds of a winery or farm, these newest Stars prove that Mexico is an exciting and diverse culinary destination. Last year, Taquería El Califa de León made news as the first Starred taqueria, but 2025 is full of news too. Prioritizing food over fuss, Expendio de Maíz is a cash-only sidewalk spot with there's no menu, no sign, and only a few communal tables, but that didn't stop the Inspectors from being impressed. Masala y Maíz dazzles with an inimitable blend of Mexican, Indian, and African flavors, while Máximo shines with its globally inflected Mexican cuisine.
Learn more about what makes each new Star sparkle and see the full list of all Starred restaurants below.
New One Stars
Baja California
Lunario
Cuisine: Mexican
Open seasonally and set on the grounds of Lomita winery, Lunario is tucked inside a greenhouse-like building. It's a stunning first impression to walk along the winding path to discover this chic, modern space where an open kitchen draws attention and a few counter seats are available for those who enjoy a front-row seat. Chef Sheyla Alvarado presides over two multicourse tasting menus with a seasonal, contemporary and vegetable-forward focus, and many ingredients are sourced from their own farm. Her cooking is creative and bold, evidenced by dishes like the duo of Baja oysters juxtaposing sweet and spicy and the blue corn sope with a brilliant blend of carrot purée, smoked shrimp, and bright bougainvillea. Flan in chamomile vinegar with honey ice cream is an unexpected triumph.
Olivea Farm to Table
Cuisine: Contemporary
Set inside a boutique hotel, this charming restaurant displays a confident simplicity and purity of flavor on a frequently changing seasonal menu. It wears its farm-to-table bona fides on its sleeve thanks to pristine produce that arrives daily from nearby acreage that is organically and sustainably tended. Guests select between multicourse vegetarian or seafood-forward menus, with a handful of à la carte offerings, and will find equal satisfaction in main dishes like their daily catch with a celeriac puree or grilled octopus atop mole blanco. Desserts, like caramelized plums with a purple basil sorbet or a squash-filled eclair with kohlrabi ice cream, are particularly intriguing.
Mexico City
Expendio de Maíz
Cuisine: Mexican
With only four communal tables, no sign, and no menu, this cash-only, sidewalk operation in Roma Norte offers a surprising experience that prioritizes food over fuss. In place of typical creature comforts, find a bustling kitchen that cooks and cooks until diners tap out. It is anyone’s guess as to what’s coming but know that heirloom corn nixtamalized and ground in house serves as the foundation for many of the dishes. Tortillas, sopes, and huaraches alike are molded and griddled to order and then dressed in a dazzling variety of seasonal ingredients and sauces. Tableside salsas pack lightning bolts of heat and enliven every course. Be warned: Reservations are not accepted, and an on-site waitlist gets long in a hurry.
Masala y Maíz
Cuisine: Fusion
Always buzzing, Masala y Maiz draws curious diners eager for a taste of this highly original cuisine. Chefs Norma Listman and Saqib Keval cook with a seamless style, effortlessly blending African, Indian, and Mexican cuisines. This is food that leaves a lasting impression, as in samosas tucked with suadero or potato with pepitas and topped with vibrant sauces. Superb prawns from Veracruz are grilled aggressively and come with melting butter infused with vanilla, while chilpachole, a red-hued seafood stew from Veracruz, is revamped with a tamal colado and softshell crab. The meal concludes on a strong note with a rich, fudgy chocolate tamal offset with fresh orange supremes, avocado mousse, and pistachio and rose powders.
Máximo
Cuisine: Mexican
While the bones of its industrial past are present, this chic Roma Norte restaurant's gorgeous space boasts white brick, tile, and soaring ceilings. It's breezy and beautiful—and you'll want to linger for hours. Chef Eduardo Garcia's French and globally influenced Mexican cuisine draws attention. Order à la carte or try their tasting menu that begins with a trio of snacks including a beet tartare tartlet topped with caviar; an infladita tucked with Comté cheese foam and caramelized onion, and a tempura-fried shiso leaf with kanpachi. From the abalone tostada with pepita sauce to the ceviche de pulpo with leche de tigre, these are creative and wildly flavorful dishes. Desserts lean savory, as in black truffle ice cream or flan topped with caviar.
New Green Stars
2025
Two Stars
Pujol
Cuisine: Mexican
Quintonil
Cuisine: Mexican
One Stars
Animalón
Cuisine: Mexican
Cocina de Autor Los Cabos
Cuisine: Mexican
Cocina de Autor Riviera Maya
Cuisine: Creative
Conchas de Piedra
Cuisine: Seafood
Damiana
Cuisine: Mexican
Em
Cuisine: Mexican
Esquina Común
Cuisine: Mexican
Expendio de Maíz
Cuisine: Mexican
HA'
Cuisine: Mexican
KOLI Cocina de Origen
Cuisine: Mexican
Le Chique
Cuisine: Contemporary
Levadura de Olla Restaurante
Cuisine: Mexican
Los Danzantes Oaxaca
Cuisine: Mexican
Lunario
Cuisine: Mexican
Masala y Maíz
Cuisine: Fusion
Máximo
Cuisine: Mexican
Olivea Farm to Table
Cuisine: Contemporary
Pangea
Cuisine: Contemporary
Rosetta
Cuisine: Creative
Sud 777
Cuisine: Creative
Taquería El Califa de León
Cuisine: Mexican
Green Stars
Acre
Cuisine: Mexican
Baldio
Cuisine: Mexican
Conchas de Piedra
Cuisine: Seafood
Deckman's En El Mogor
Cuisine: Mexican
Flora's Field Kitchen
Cuisine: Contemporary
Los Danzantes Oaxaca
Cuisine: Mexican
Lunario
Cuisine: Mexican
Olivea Farm to Table
Cuisine: Contemporary
Related Read: All the 2025 Mexico MICHELIN Bib Gourmands
Hero image: Nicolas Tadeo Wachter / Expendio de Maíz
