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At the end of a weekend of frivolity, urbanistas need to unwind over brunch—to fortify themselves for the shopping or museum-hopping ahead. Whether your version is caffeine-fueled or “hair of the dog,” these top brunch spots will fill you up, allow you to de-brief with friends, and help you gently transition back to your Monday world.
The Draw: The city’s freshest nata spread over home-baked scones, plus rich hot chocolate and traditional Mexican breakfast entrées—all in a lovely turn-of-the-century setting. The Scene: Come weekend mornings, this two-story colonial space with handsome hardwood accents and century-old stained glass fills with a chattering crowd of well-to-do locals. Formal waiters attend as musicians play classical music. On weekdays, the mood swings somber, with businesspeople and politicos meeting over handshakes and newspapers. Hot Tip: Due to immense demand, breakfast reservations are only taken until 9:15am on weekends; after then, you’ll wait in line on the street. So wake up early and ask for table 50, upstairs in the Sala de los Vitrales.
El Bajio Campos Elíseos at Alejandro Dumas, Polanco, 55.5281.8245
The Draw: The best of flavorful, fresh Mexican market food, served in an upscale setting. The Scene: Fine art hangs on the walls of the restaurant’s two brightly colored, modern floors; above, three kitchens complete the labor-intensive tasks that deliver a cornucopia of flavors to the table—from fresh-squeezed juices to corn-based fruit atoles to chocolate champurrado drinks. Service is cordial, and prices are surprisingly affordable. Hot Tip: Ask for a side of chipotle meco sauce. Although usually saved for lunches, this smokey chile salsa has the power to turn a simple tortilla into a gourmet platter. The banana leaf–wrapped tamal ranchero from Veracruz is another showstopper.
The Draw: Traditional Austro-Hungarian pastries, good coffee, and Old World charm in the heart of Polanco. The Scene: Arrive after 10am to join the local socialites at this family-run breakfast institution of over 60 years. The large-portioned menu ranges from breakfast crêpes to European sweets to Mexican favorites, such as the fantastic chilaquiles—fried corn chips doused in spicy sauce, chicken strips, and cream cheese crumbles. Note: The chile poblano–based house salsa is to die for. Hot Tip: Save room for fresh-from-the-oven conchas—a soft, sugar-covered breakfast bread. Considered the best in the city, they’re delicious dunked in hot chocolate.
