Merotoro

Great food — we especially loved the vuelve a la vida with corn, very unique. Trucha app was good too. The fish we had was pretty good. Cremosa de chocolate made a nice dessert.

Very nice food and not too heavy, it was a welcome change from some of the heavier Mexican places. The wait staff was very helpful and guided us through the menu, their recommendations were spot on for what we were looking for.

This is the best Baja California restaurant in DF and one of the best restaurants in the world.
Chef Jair Téllez has a restaurant in Valle de Guadalupe called Laja which I wanted to visit during my last visit to Ensenada but didn’t have time to make my dinner reservation.
The scene was appeared to be very stylish Chilangos (locals) getting dropped off at the valet in their luxury vehicles.
This restaurant is where chef Jair Téllez spends most of his time since he is Mexico City-​based. I did get to see the chef enter the restaurant while I was eating with his young daughter.
Some people may think that Baja California cuisine is fish tacos and beer. There’s a dining scene there at times described as «Baja Med.» The focus of this cuisine is hyperlocal ingredients of the highest quality. I’ve dined at Corazon de Tierra in Valle de Guadalupe and the produce was grown on site steps from the restaurant. The beef and cheese all from local farms in the Valley.
I got to taste the organic (natural) Bichi wine the chef constantly promotes on this IG feed, along with a ceviche dish with green sauce and the pork jowl dish the chef was recognized as the standout dish at his restaurant per San Pellegrino. The chef is known for rustic cuisine on a sophisticated level. He was one of the very first chefs to open a restaurant in Valle de Guadalupe in Baja California.
Every dish was executed really well in both flavor and presentation.
Even though the servers did not speak English, the service was outstanding and almost flawless. Probably the most attentive service I’ve experienced at a fine dining restaurant outside the United States.

Sin duda uno de los mejores restaurantes de comida De Baja California en México. El lugar es muy cómodo y el servicio excelente

Buen ambiente y bien servicio. La comida es bastante mejor de lo que esperaba. Las porciones, eso si, podrían ser mejores. El lugar es ideal para una cena en pareja (una zona muy bonita en la condesa) o una comida en domingo. Es importante volver a mencionar que las porciones son pequeñas, por lo que el precio podría parecer excesivo.

Excelente trato y excelentes platillos. Nos recibieron y acomodaron amablemente cuando fuimos con nuestro recién nacido en carreola. Los platillos estuvieron increíbles.

Wow, Wow, Wow! We were a group of 5 and there was not a bit of unhappiness. A couple of the people were from out of town, so they wanted authentic Mexican and a tasting of Mezcals. They received both. The restaurant is very modern and simple. The whole place was full which says good things. Our waiter was amazing. He helped us with every decision and even spoke some English to help with our visitors. The foods we tried were: braised pork with a poached egg, farm chicken, canelones, ravioli, ceviche, and a few others. I can’t say enough good things. It is expensive but completely worth it.

Un lugar que debes conocer. El salón es un espacio impecable, y su cava una belleza. Su simpleza y elegancia son sólo el pretexto que enmarca sus platillos. Una carta llena de platillos vanguardistas, muchos de ellos con nombres no fáciles de ilustrar a la mente, pero fáciles de encontentar al paladar. El chiste de este tan afamado restaurante reside en que su carta es actualizada a diario, con el fin de garantizar frescura en los ingredientes que van a parar en los platillos de los comensales. Sus bebidas, sus postres y la atención son destacables, aunque, por supuesto, todo se refleja en el ticket.

The food here is like a nouveau Mexican fusion. not really Baja but delicious nonetheless. The ingredients are fresh, service was outstanding. Pricier than other options in the area but well worth it.
Nothing better than familiar food prepared in a creative, artistic, and unexpected way.
Highly recommend the lengua (pictured here), the sea urchin and the cocktails.
Docked a star because the restaurant is open to the street on one side and it was so cold we had to leave our coats on through dinner, so just come prepared if it’s cold.

The best place to get food from Baja California in Mexico City. The mix of Mexican, Asian and Mediterranean influences that blend in Baja California’s Bajamar movement are very well represented here. The menu is seasonal and usually highlights dishes prepared from the freshest ingredients the chef can get in the seafood market. The place is not cheap, but the investment in a good meal here is totally worth it.

Si te gusta la comida picante. Te dicen que no tiene chile y todo pica hasta la ensalada de pulpo tiene rajas picantes… buen servicio.

First thing first. Merotoro does not serve Baja style cuisine. Much of our Mexican cuisine here in California is Baja style. I’ve been all over Baja– from Tijuana all the way down to Cabo and everywhere inbetween. tAnd I repeat, nothing at Merotero is Baja in the least. But that isn’t the problem– the problem is the actual food. In a city filled with amazing food, Merotoro leaves me perplexed. It has a swanky, nice atmosphere. The clientele is clearly upper class for Mexico City, even the Condessa area, and the restaurant is packed all night. That being said, I don’t see the allure that others are seeing. We had the ceviche de sierra. It’s actually grouper, topped with a green and black sauce which I can’t even describe. All I know is that it was fishy. Not a little fishy, but the most intense, condensed fish flavor that one could ever imagine. They serve it with a side of extremely hot chili salsa, which doesn’t even begin to mask the flavor of the grouper. My best guess is that the black marinade in the dish is some sort of fish or squid sauce. Anyways, it was truly foul in taste. I had the chorizo and shrimp dish, served over black rice. It was very bland– even the shrimp had no flavor at all. My friend had the grilled swordfish, which was also very dry and bland. No season, nothing. Had to ask for a slice of lemon just to give it some flavor. As stated earlier, I don’t see the allure in this place. It seems to be a symbol of prestige rather than a place to get quality food.
Not Baja! Not tasty! And very overpriced!

This is one of my favorite places for dinner! The food here never disappoints. My favorite dish is the canelones, the pasta is light and the meat is tender and well cooked. I tried the black rice and shrimp dish this past visit and it was really good. The chorizo oil was a nice touch. The pulpo salad and pulpo and pescado tostadas are both delicious and make for light, well-​flavored starters. I also tried a bite of the lamb and the pork jowel and those were good. The cocktail list and wine menu are well-​rounded and the service is always excellent! Overall, a great place for a nice meal.

Loved the rice dish!
Great sourdough bread, the dining area is an open terrace and the wine choices were excellent! Overall a good experience with husband and clients!

Merotoro is a nice cute restaurant on Amsterdam with organic ingredients and a gourmet menu of dishes from Baja California. The ambience is a little too bright for my taste, I think it would have a nicer atmosphere if there were less lights.
On their menu they suggest you do a 4-​course dinner, but the portions are generous so I would say that 2 would be ideal. We started with Ceviche de sierra con aguacate, it was pretty good and if you spilled two or three drops os the habanero sauce it was even better. As a main dish I ordered the ravioli with tomatoes and black olives while my friend had the sealed tuna with cauliflower pure, I tried a piece and the flavor was very interesting.
Service is a bit slack. It took them around 20 min to bring an ice basket for the white wine we ordered and the same with the menus. However, I had a great time here and will certainly come back.

Carta muy interesante. Wifi abierto, lugar ubicado en el corazón de la condesa. En una calle muy interesante y romántica, Ámsterdam. Excelente servicio y precios elevados. Me gustaría regresar a terminar de probar la carta y algunos postres.

Uno de los mejores sitios en DF para comer un buen plato de pescado. Hacen una cocina vanguardista y los insumos son de muy buena calidad. El ambiente es agradable con un espacio abierto a la calle y con una decoración sencilla que no parece de un restaurante de autor pretencioso sino de uno actual, informal y juvenil. El trato muy correcto, los meseros te explican en qué consiste el plato, fueron muy atentos y muy rápidos en servir. Nos pedimos un cebiche de entrante y un pescado llamado extraviado como plato fuerte. El pescado venia con una guarnición de salsa de chícharos y verduras. El emplatado impecable y muy colorido. La próxima vez pediré algún postre porque tenían muy buena pinta. Lo recomiendo.

El alimento es bueno. El servicio fue bueno y quiero este restaurante.

Merotoro resalta los sabores de la comida Baja Californiana, así como el ceviche de pez cierra con pepino y aguacate tatemado, la quijada de cerdo ibérico, entre muchos otros.
Es una experiencia única que tienen que probar, son 3 tiempos, pueden pedir los primeros 2 para compartir si gustan, pero el tercero si es un platillo individual.
De cuarto tiempo (postre), pidan el sorbete de Jamaica o el brownie, ambos son deliciosos. Un lugar 100% recomendable

exelente comida sobre todo en carbes y platos fuertes ademas el servicio y las instalaciones son muy comodas

Servicio muy bueno, muy agradable el lugar. Comida excelente, es un buen lugar para comer con amigos o en cita romántica.

Great service (Franklin), high quality food. Merotoro is easily 5 stars in DF. It clearly values the right things when running a restaurant: good food, great unpretentious service, and integrity. My partner and I shared dishes, which I recommend given the many options available. I learned their menu is based on what’s freshly available from baja the day before. It’s hard to call out a single dish, as each had their own unique reason to be appreciated. Merotoro: continue your food porn and welcome everyone who comes to you seeking it.

Comida de Baja California, sabores sorprendes, caldos de pezcado con jengibre, pescados variados, legua de res o cachete de cerdo, variedad de vinos de la región de Baja acompañado de Españoles, excelente atención, procura reservar sino como 40 min de espera

Merotoro offers the perfect combination of quality atmosphere and creative cuisine. I had heard good things about this place from a number of my friends, but it was the recent article in the New York Times, exclusively about Merotoro, that finally convinced me that I needed to try it out. We arrived at 8pm on a Saturday evening and were worried because only two other tables in the entire space were occupied. While, I know Mexico to tend towards the late night, usually, when we go places that are very popular some of that crowd tends to spill over to an earlier time-​table simply out of necessity of being able to get in before the crowds. However, by the time we left (around 9:30pm) the place was bustling and there seemed to still be a few couples waiting to get in.
The menu was a little daunting at first, because, honestly, everything sounded interesting and unique. I couldn’t dismiss any of the items on the menu under the category of «I’ve tried something like this elsewhere.» Ultimately, my wife and I decided to order and share an appetizer of ceviche, two starters of rib raviolis and stewed clams, and ultimately a main of snapper. The ceviche alone would have sold me on the place. It was both unique in its flavor combinations and not overly pungent. I found myself curious as to how the chef could have cooked the fish in acid without it overwhelming my taste buds. I’ve never been offer an opportunity to savor the subtle while eating such a dish. It was a pleasant surprise when out waiter then brought out the three latter dishes divided separately for each of us. The raviolis were clearly made from fresh pasta and quality rib meat. Yet, it was the bullion broth that they stewed in that really carried them to the next level. The clams were also good, but again is was their uniquely rich and earthy broth that made the dish. Lastly, the snapper was good as well, but I thought it fell a little short of its predecessors.
Ironically, it might have been the bread that would bring me back. Until walking into Merotoro, I had yet to find sourdough bread anywhere in Mexico. It is a classic pairing for seafood, and while I would have like the sour flavor to be even stronger, I was so happy to have these fluffy slices that we ate three baskets without thinking twice.
In the end, I would have like to have given Merotoro the highest score, yet again the entrée fell just short, and unfortunately, I didn’t feel very well shortly after leaving. I’m not going to jump to the conclusion that I was sick because of the food at Merotoro, yet I can’t rule it out either… Hopefully, this will not be anyone else’s experience, as Merotoro otherwise provided a very lovely meal in a very lovely environment.

What a great place! I came to Merotoro with high hopes and was not disappointed. I had a glass of sauv blanc, which was quite good. So many plates looked interesting, so my husband and I decided to split a few smaller plates and a main so we could try more. Before we talk about the food, lets talk about the bread. It was big, fluffy sourdough slices, and I think we ate 3 baskets of it. We started with the fish ceviche, which was fresh and mild. Some ceviches can be really acidic, but this one was nice and smooth. It came with a great habanero salsa. Next were the cola rib ravioli… these were so good, we even ate all the broth they came in. Next we had the clams birria, which was a delicious take on the classic. Finally, for the main, we had the huachinango, which was incredible. They plated the clams and fish on two plates for us, which was thoughtful, since we were sharing. Portions were definitely big enough to share if you are going to have 4 or 5 dishes.
We had an 8 pm reservation and just a few tables were there… by 9 pm the place was filling up, so unless you want to eat early, I reccommend a reservation (they are on opentable)

Considerado como el número 26 entre los 50 mejores restaurantes de Latinoamérica, Merotoro es sin duda, un tesoro de la Ciudad de México. Más que por temporadas, su menú puede actualizarse de un día a otro ya que aprovecha siempre los ingredientes más frescos para lograr platillos increíbles.
Entre sus mejores creaciones, la lengua de res en su jugo y el Risotto de tuétano, destacan por combinar magistralmente técnica y sabor para volverlos inolvidables.
En los postres, ingredientes como la chilacayota, hoja santa o el polen, crean texturas tan exquisitas como originales.
Indispensable lugar para cualquier comensal exigente.

De mis restaurantes preferidos del DF. Perfecto de ubicación, bien decorado, gran servicio y excelente comida. No dejen de probar el risotto de tuétano y la quijada de cerdo!

Merotoro offered some memorably plates and stellar service. In particular, I was struck by the salad of beets, and how they balanced the earthiness with the acidic zip of citrus. The jowls and lentils with poached egg dish packed a punch of flavor and richness that was deeply satisfying. Merotoro’s approach to flavor combinations is different and exciting.

They have valet parking. The service was ok but very slow, I hated the good although I may be personally biased. It’s supposed to be Baja California food but It feels like a weired and not well blended mixture
Of Asian and Spanish (I repeat not BC at all) I had the Asia soup which had a very saturated taste, the fish was hard and tasted like airplane food! With some extremely extremely sour vegetables which where in edible. I had the panacota yoghurt. Turns out it was a tiny bit of it submerged in some kind of berry juice. Avoid the restaurant I possible

Best meal of the trip! By far!
Great wine selection. So impressed! Beautiful Mexican wines.
Sadly people are allowed to smoke in the sidewalk. It just messed up the beautiful experience.

Merotoro serves up modern cuisine from Baja California. The space is great and fits the food they serve — one end of the restaurant is open to the air, and there is a nice long shared high table along one of the side walls.
Prepare to be challenged by the menu if you’re not fluent in foodie-​Spanish: I struggled with a half dozen or more oddball references to fish, herbs, and other animal parts that I never learned living in Mexico briefly decades before the foodie craze hit the world. (I also remember meeting the chef before he was a chef way back then!)
The good news, though, is that it was all delicious. The highlight for me was a bone marrow risotto with red wine, but the tiradito with dorado was a close second.
Service could have been more welcoming, but the final tab on a delicious and interesting meal was hard to complain about.

En lo personal Baja California es uno de los estados más bonitos de nuestro estado, y en Merotoro encontraremos ese sabor en cada uno de sus vinos y a pesar de que el lugar es tan sencillo aquí lo que importa es el sabor que tiene cada uno de sus platillos, todo es orgánico y procura cuidar el cuerpo de cada una de las personas que estarán consumiendo en su local, con cervezas también artesanales seguramente te gustara, ya de por si el nombre es algo pegajoso. Si estas en búsqueda de algo nuevo ven aquí y elige una buena cerveza y algún platillo que te suene bueno aquí no fallara tu elección ya que cada uno es delicioso, aunque seguramente tu novia escogerá el más rico y se te antojara así que pueden compartir y empezar a venir mas seguido.

Otro de los lugares en la ciudad preocupados por tu salud. De cocina consciente, crean todos sus deliciosos platillos con ingredientes orgánicos. También son un lugar preocupado por el buen tomar, así que los vinos y las cervezas artesanales que venden aquí acompañaran de manera perfecta a esta cocina, dedicada a los sabores de Baja California.
Nunca he estado en este estado de la Republica y me muero de ganas, nada más de ver las fotos, tampoco sabía que tenían una cualidad culinaria tan espectacular como la que ofrecen en el Merotoro, si eres de las mías tienes que venir a probar los auténticos platillos de este restaurante.
El lugarcito muy bien decorado y acogedor del circuito de Ámsterdam, se ha convertido en uno de mis favoritos en la Condesa. El pescado, es definitivamente lo que más me gusta del menú.

El Mero Toro es un restaurante en la Condesa de comida de Baja California. Cusqueña lo coloca entre los 50 mejores restaurantes de América Latina. Los dueños son los mismos que en Contramar.
El ambiente es trendy y en las mesas del restaurante puedes ver a hombres trajeados, mujeres entaconadas y una hermosa vista a Amsterdam que en mi opinión es una de las calles más bonitas de la condesa. La decoración es una mezcla entre lo rústico y lo minimalista. Las paredes compuestas por gruesos pedazos de manera y la iluminación de focos colgando te dan un sentimiento de elegancia un tanto acogedor.
Los ceviches y las ensaladas están diseñadas para compartirlas. Yo te recomiendo la ensalada de lechugas con betabel horneado, aguacate y cebollín y la quijada de cabeza de puerco con lentejas braseadas. Yo ya no tuve espacio para el postre y no tome vino. Pero se dice que la cava es excelente.

Este restaurante que tiene una terraza que ve hacia la calle de Amsterdam en la Condesa, o mas bien toda la parte frontal de este es de vidrio, como puertas que se abren si el clima lo permite y entonces parece que todo el restaurante es una gran terraza, con paredes de madera y una decoración mas bien sencilla, es una experiencia culinaria.
La primera vez que fui al lugar, que fue cuando recién abrieron, no me sorprendí nada, de hecho salí medio desilusionada porque no todo estuvo bueno comparándolo con el precio, pero después todo cambio, es realmente bueno, los platillos tienen una sofiticación y seguramente nunca antes habías comido algo así, el risotto de tuetano, el huevo pochado con arúgula y demás platillos originales que te soprenderán.
Es un buen lugar para tener una noche romántica con tu pareja o un date ;)

Sin duda, Merotoro es uno de los mejores restaurantes de la ciudad. Es el primero que sugiero a amigos que vienen de visita al D.F. y el primero al que voy cuándo tengo algo que celebrar. Antes de abrir Merotoro con su amiga Gabriela Camara de Contramar, el chef Jair Téllez tenía el restaurante Laja en Baja California, sirviendo comida de temporada con productos elaborados artesanalmente en casa. Su gran respeto para lo natural y lo fresco es una de las cosas que hace que la comida sea tan rica. En vez de procesar los productos frescos hasta ser irreconocibles o esconderlos bajo salsas pesadas, la comida de Merotoro redescubre y revela las posibilidades y cualidades de sus ingredientes.
Coincido con Guillermo Y. que las mejores opciones suelen a ser las carnívoras, aunque he cenado con amigos vegetarianos que han pedido opciones deliciosas como el risotto de hongos y una sopa de jitomate cherry. Los postres también son fenomenales. Hace un par de temporadas me tocó una panacota de coco que me voló la cabeza.

Quizás nunca hayas escuchado hablar sobre Jair Téllez, el chef de este lugar, pero tiene dos restaurantes ubicados entre la lista de los mejores 50 restaurantes de América Latina: Laja (Valle de Guadalupe, BC) y Merotoro. No es cosa de todos los días.
En este restaurante de grupo Contramar, las mejores opciones suelen ser las más carnívoras, como la quijada de cerdo coronada con un huevo (salivo al pensar en ella), el risotto de tuétano o, un poco más ligero, el vuelve a la vida de percebes y erizo. Ocasionalmente cambian el menú, así que no te sorprendas si no encuentras alguna opción que alguien te recomendó o que probaste hace algún tiempo.
Tienen una pequeña pero buena selección de cerveza artesanal, pero lo que más vale la pena probar son los vinos de Ensenada y alrededores, especialmente aquellos de un rancho cerca de Tecate, BC, en los que Jair ha tenido algo que ver: Cañada de los Encinos y Ulloa.

Me gusta su comida, me gustan sus bebidas, me gusta su ambiente y me gusta su servicio. Es gastronomía de Baja California, llevada por el Chef Jair Hernández a un nivel gourmet. Recomiendo el risotto con flor de calabaza, el lomo (está delicioso y la carne tan suave que sientes como si se derritiera al primer bocado) y el pastel de chocolate amargo. De bebidas, hay varios cocteles interesantes, pero el lo personal me quedo con la cerveza Cucapá de Baja California que combina muy bien con la gastronomía del mismo lugar. El ambiente es relajado y el servicio amable y eficiente.

Partiendo de que hay ciertos restaurantes de México que podrían figurar en alguna lista mundial como la St. Pellegrino o algo así, en mi opinión este es el mejor.
El Chef es de Baja California Sur y mantiene bastante tradicional la cocina de este Estado de la República, pero por supuesto con un toque muy moderno.
Cada platillo que sirven es algo nunca antes probado, se especializan en mariscos y carnes. Si son muy «chinches» definitivamente no es el lugar para ustedes pues los platillos más ricos son el risotto de tuétano y la mandíbula de cerdo. Pero no se dejen llevar por el nombre, no miento, es en mi humilde opinión el mejor restaurante de la ciudad.
Además la selección de vinos es finísima y los meseros recomendarán algo para maridaje con cada platillo.