Roma Norte's history began as a 19th-century residential development for Mexico City's finest, named after the old town of "Romita" which was connected to Chapultepec by a tree-lined road similar to one in Rome.
After these elite residents started to move on, coupled with a devastating earthquake, the area started to see some economic decline. By the early 2000’s, however, artists and entrepreneurs began to populate and breathe life into the space, creating a thriving art and food scene that has kept the area bustling today.
I really enjoyed staying in Roma Norte while visiting Mexico City, not only because of the art and the incredible dinners, but because of the breakfast. Here are some of my favorite places I visited while I was there.
Cafe Madre
During Dia De Los Muertos - a nearly week-long celebration - businesses and homes alike are covered with marigolds, the flower that guides home those who have passed on. This restaurant was no different, adorned with strings of bright orange flowers. This is a very busy brunch spot but worth a stop and the wait if you’re in Roma Norte.
Enchiladas poblanas con salsa cremosa de chile poblano drellanas de pollo: Enchiladas with creamy salsa with poblano stuffed with chicken. Deliciously creamy, savory and lightly spiced.
Cappuccino. If your cappuccino doesn’t have latte art, are you really at breakfast?
Mexico, and particularly Roma Norte, has an incredible talent for pastry. We ordered a chocolate concha that did not disappoint. It had a perfectly thin, crisp, chocolate exterior, and was stuffed with hazelnut Nutella. Yum.
Churreria El Moro
Churros are a guilty pleasure for me, and they are something I am more than a bit picky about. I want my churro to be crisp, fluffy and perfectly sugared. I met my match at Churreria el Moro where you can get churros, a torta, and a coffee in one combo.
Chorizo and egg torta with a telera bun. Soft scrambled egg with mildly spiced chorizo served with a giardinera-style pickled carrot and jalapeno. An incredible savory counterpart to the sweet churros.
Crisp, fluffy, perfectly sugared. Enough said.
Cafe Nin
Cafe Nin blew me away with its pastries. I went there for a savory breakfast but left having ordered half of the pastry menu because it sounded so good, and it did not disappoint one bit. The pastries are from the nearby Panadería Rosetta, a popular and much smaller restaurant that focuses on pastries, but shares a chef who creates stunning treats for both restaurants.
Top right, top plate
Rol de Guayaba (Guava Roll)
This one took me back to the Caribbean as it’s a flavor combination that is often in empanadas. Combined with the flakiness of croissant dough, it was absolutely delicious.
Bottom upper left, bottom plate
Rol de Cardamomo (Cardamom Roll)
A bun stuffed with cardamom cream and iced with vanilla and cardamom icing. Sweet and earthy. The bun itself was so soft as well, a very well made dough.
Bottom lower right, bottom plate
Envuelto de Dulce de Leche (Wrapped in Dulce De Leche)
This was the sweetest of the four pastries with swirls of dulce de leche, a Latin American specialty created by heating milk and sugar until it creates a thick caramel, within layers of sweet roll dough. Although I am more of a savory pastry person, this was nowhere near a miss, and absolutely delicious.
Bottom lower left, bottom plate
Envuelto de Estragón (Wrapped in Tarragon)
A dark, caramelized pastry with tarragon woven into croissant dough was something I had no idea my soul needed. This tarragon roll is now up there as one of my top five favorite pastries I’ve ever eaten. If you know anything about me, you know I love tarragon. In fact, I think it’s an underutilized herb (check out my blog on unique ways to use it). The way it was perfectly balanced with the sugar in the dough blew my mind, and I knew I’d be back for another one asap.
Panaderia Rosetta
After having a variety of sweet and savories at Cafe Nin, I couldn’t pass up the opportunity to visit where the pastries came from and try their breakfast and, of course, more pastries.
This was a buttery croissant sandwich topped with two soft-poached eggs, spinach and béarnaise sauce. A perfect start to the morning alongside yet another cappuccino adorned with foam art hearts.
Flaky pastry dough topped with a candied lemon stuffed with lemon ricotta. And of course, tarragon roll round two.
Roma Norte served up incredible sweet and savory breakfasts that I will not soon forget. If you’re planning a trip to Mexico, check out some of these places and see for yourself. Don’t forget that you can also learn how to cook up some international magic in the kitchen by signing up for some of The Chopping Block's upcoming classes, such as Taste of Italy, The Moroccan Kitchen and Night in Spain. Buen provecho!
