When we were told we’d get to try chicha morada, we didn’t think twice and headed to Axolao, a restaurant in Mexico City that combines Mexican ingredients with Peruvian culinary techniques and expertise. With ceviches, tacos, tostadas, and a flan topped with chapulines, we discovered a place well worth recommending.
It’s located at Tonalá 91, in the Roma neighborhood; and, before you give us a hard time, let us tell you right away that this isn’t just “another restaurant” opening in this neighborhood. We had a delicious meal here with reasonable portions and prices; the average check is $600 per person.
The menu doesn’t focus on classic Peruvian dishes, but rather on Chef Enrique Paredes’ interpretation. For example, we found a ceviche with the typical red leche de tigre, but made with Mexican pimiento and manzano chilies.
The dishes that paraded across the table, one after another, were surprising; some had familiar flavors, while others were so intriguing that our palates wanted to keep exploring more and more.
The standout dishes were the marinated octopus tostada with olive mayonnaise and the Concolón Axolao, a Japanese-style rice dish with shrimp and seafood. Of course, we washed it all down with chicha morada, one of the most popular Peruvian drinks, made from purple corn. But don’t worry— pisco sour is definitely on the menu!
Now for what you came for—the famous flan! It’s a dessert made with cacao and mezcal, and the sweetness is balanced by a couple of grasshoppers dusted with edible gold, which add a salty touch that brings everything together.
At the end, you’ll find a list of everything we tried, along with their prices.
Axolao, a perfect restaurant for foodies in Mexico City
Although chef Enrique Paredes has earned several accolades from prestigious culinary publications, this isn’t his calling card. His talent in the kitchen dates back to his early days at a popular huarique—the name given to small restaurants serving delicious home-style food in Peru. Many huariques are found in working-class neighborhoods, and some cater exclusively to their local community.
The “huariqueros,” then, are those diners who are always on the hunt for culinary gems. That’s how the relationship between the now-partners at Axolao began: while Enrique excelled at creating delicious dishes, Oscar Malaespina was a regular customer who believed more people should know about his talent. Later, Rodrigo (Oscar’s Mexican friend) joined them—he never missed a meal prepared by Enrique during his trips to Peru.
In November 2025, Axolao arrived in our city, and it should definitely be on your list of places to try next.
Dishes we tried:
- Aguachile tiradito sashimi, $200 – ⭐⭐⭐
- Nikkei tiradito, $200 – ⭐⭐
- Octopus tostada with olives, $170 – ⭐⭐⭐
- Acevichada, $170 – ⭐⭐
- Northern-style taco, $90 – ⭐⭐⭐
- Anticuchero taco, $85 – ⭐
- Wild taco, $80 – ⭐⭐
- Pork rind sandwich, $150 – ⭐⭐
- Concolón Axolao, $295 – ⭐⭐⭐
- Suspiro de muerto, $120 – ⭐⭐
- Flan, $120 – ⭐⭐⭐
Visit Axolao: Wednesdays and Thursdays from 1:00 p.m. to 10:00 p.m., Fridays and Saturdays from 1:00 p.m. to 11:00 p.m., and Sundays from 9:00 a.m. to 6:00 p.m. On Sundays, there’s a brunch menu (9:00 a.m. to 1:00 p.m.).
