Mexico City is indisputably one of the world’s great eating capitals, and one of its main draws is the astonishing regional diversity in the Mexican cuisines that are available here. But sometimes, the only thing that’ll hit the spot is a slice of pizza. Fortunately, D.F.’s got you covered there, too. There are hundreds of pizzerias to choose from, from big chains to small family-run establishments, but these are our three favorites.
Cancino
This pizzeria belongs to Grupo Archipiélago, a restaurant group with a few dining establishments throughout the city, which took over the concept and the place from the original owner of the first location in Plaza Madrid, an Italian immigrant. The wood-fired oven is the focal point of the brick-lined dining room, and the all-important fuel is stacked high above it, at the ready. There’s ample seating outside as well at a few weathered picnic tables, an inviting setup for group get-togethers. Customers can choose from about ten different pizzas, as well a short list of antipasti, salads and entrees. Our favorites are the Margherita, Gorgonzola cheese and pear, and prosciutto and arugula.
Kemi
Chef Azbi’s resume is long. An Albanian immigrant who lived in Italy before moving to Mexico City – where he has worked at high-end Italian restaurants – Azbi opened his own restaurant about six months ago on the busy thoroughfare of Amberes in the heart of Zona Rosa. The place is tiny, with only two small tables and a narrow bar available for seating. But you won’t care where you sit when you see the perfectly charred, thin-crusted beauties that emerge from the oven. The pastas are also spectacular and show the chef’s attention to detail. We especially love the lasagna, which is like no other we’ve tasted in Mexico City. Our favorite pizza is the Kemi especial, topped with goat cheese, tomato and artichoke. Offering pizza sold both whole or by the slice to hungry late-night revelers, this pizzeria has become one of our favorite stops for non-Mexican food in the city.
L’Ermitaño Pizzeria
At L’Ermitaño’s two locations, the pizzas are crafted with real care and cooked in a blisteringly hot wood-fired oven. We love the warm, rustic décor and the friendly waitstaff, but it’s the thin crisp-crusted pizzas with their ooey-gooey volcanic cheese and judiciously placed toppings that keep us coming back. The menu’s got the standards – Margherita, Hawaiian and vegetarian – but also ventures into seafood, such as the Marina, a combination of shrimp, smoked oysters, smoked salmon and clam.
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Published on April 02, 2014
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