Loma Linda Reforma

Founded in 1924 by José del Moral Gadsden after a trip to Argentina left him obsessed with asado, Loma Linda was the first charcoal-grilled steakhouse in Mexico City. The Reforma flagship still operates out of the original 1924 address — a handsome casa — and delivers the same focus on prime cuts cooked over carbon.

Order the grilled artichoke with honey dressing to start, the molcajete de chicharrón de rib eye, or the tuétano al carbón served with croutons, guacamole, and grilled rib eye. Main cuts include picaña de sirloin, arrachera, and the house rib eye. The fideo seco is a sleeper hit. In season, the chile en nogada comes stuffed with rib eye, pine nuts, raisins, and dried fruit under a perfectly balanced nogada — pair it with the suggested rosé from Provence.

The ground floor fills quickly and can feel tight; the terrace upstairs is more comfortable. Service is attentive when it's not slammed. Reservations recommended, especially weekends and holidays.