I had heard a lot about one of Mexico City’s newest restaurants, Voraz, which opened in 2025, so my expectations were high.
The restaurant is housed in a former auto body shop that occupied the corner for more than 60 years. Rather than erase its history, the owners preserved many of the original industrial elements, creating a striking space that blends the building’s past with contemporary design. It is the vision of chef Emiliano Padilla, whose impressive résumé includes time at Noma in Copenhagen, Pujol in Mexico City and Ryugin in Tokyo. Voraz has also already earned recognition from the Michelin Guide. His goal is to reinterpret traditional Mexican cuisine through modern techniques while remaining true to authentic Mexican flavours.
The atmosphere is relaxed, cool and energetic. Exposed concrete, steel, soaring ceilings, black terrazzo floors and an open kitchen become part of the theatre. The restaurant is divided into two dining rooms, with the rear section raised a few steps above the main room. I couldn’t help but notice there is no railing separating the levels—only a planter—which is something that would likely never meet North American safety standards.
Voraz describes itself as Mexico’s first gastro cantina. Cooking revolves around fire, charcoal and open flames, with a menu designed for sharing that changes regularly according to the season.
Unfortunately, despite the beautiful setting and the chef’s outstanding pedigree, the food simply didn’t live up to my expectations. The salad was pleasant but unremarkable. The tortilla filled with beef and bone marrow was disappointingly chewy, while the chicken was enjoyable mainly because of its flavourful sauce. The standout of the meal was, surprisingly, the savoury churro served with a rich cheese sauce. It was absolutely delicious and easily our favourite dish of the evening. Dessert, a pecan pie served with vanilla ice cream and Mexican cheese, failed to leave much of an impression.
The beverage program is thoughtfully curated, highlighting natural and boutique wine producers alongside creative cocktails, as well as an excellent selection of mezcal, tequila and other premium Mexican spirits.
In the end, Voraz is a stylish restaurant with an intriguing concept, an impressive chef and a cool space, but for me the food never matched the promise. It wasn’t a bad meal—it simply wasn’t a memorable one, especially considering the calibre of the kitchen behind it.
Happy dining.
Shanea
07/20/2026
