Kirstie F.

Made a reservation very easily thru open table. The food and service was perfect from start to finish! We told our server we were sharing the ceviche appetizer and they split it for us so that we each got our own little presentation of the dish. Every dish here is well thought out and executed. I'm also a sucker for a restaurant that uses edible flowers. For 2 people it was about $40 USD per person

Sophie W.

Dulce Patria takes presentation and style into the loud and obnoxious. Out of all my culinary experiences in Mexico, this was perhaps one of the most overwhelming and confusing. The service we received was not that of a high-end restaurant. I never thought I would have a problem with beautiful food, but it turns out I do have a problem with food that is beautiful for the sake of beautiful. The restaurant itself is flamboyant, with a bright pink door that draws attention even in the already upscale Polanco neighborhood. Upon entering, you'll see white tableclothes, pink chairs with shiny bows, and bow-tie attired waiters. Our waiter took forever to bring us our drinks and did not understand when we were ordering one item versus two of the same thing. While I indicated I could speak Spanish if needed (and that it was easier communicating in Spanish than English), our waiter continued speaking to us in English. The best part of the restaurant is that for the aesthetic and quality of dishes, the prices are very fair. We ordered two glasses of tequila, two cocktails, two appetizers, two entrees, and a dessert, and ended up paying around $100 total (after tip). We ordered: Two shots of 7 Leguas - apparently this isn't that easy to find at bars in the US, so my boyfriend was very excited about it. The tequila was great, but they also gave us three small glasses of salsa that you apparently use to chase the tequila. I was not a fan of any of them, so I stuck to just the shot, no chase (can't believe I'm saying this). Two cocktails - the cocktails are very pretty. Mine came with a flower, and my boyfriend's came with some bamboo stick that sadly had no purpose. They tasted the same, which is why I'm not going to bother trying to remember the names. Ceviche (3/5) - the waiters kindly split this into two giant goblets, since it would've been difficult to share from one dish. I was excited upon seeing it, but then grew confused as I found out I couldn't eat all the stuff in the goblet, and that there were just random sugar strands decorating the ceviche. Beet bread (4/5) - this was delicious and buttery. It doesn't taste like beet but has a delightful bloodred center. Salmon (4/5) - This was good, but not a substantial portion. The sauce is very rich. Duck mole (5/5) - I didn't receive any direction around how to eat this, so I was dabbing the mole on the little cylinder of duck until the waiter told me that there were tortillas. The mole was delicious and lick-the-spoon worthy, but the random dollops of sauce on my plate were just extra, unnecessary elements. Cornbread with huitlacoche (5/5) - Buttery and fluffy. I was apprehensive of eating huitlacoche, which is basically moldy corn, but was pleasantly surprised by the flavor. There was also a complimentary dessert of candies circling a wooden bird. The meal overall was satisfactory, but I was a bit uncomfortable with how many waiters were lurking around our table, especially in the beginning of the meal when there was barely anyone in the restaurant. They also kept refilling my mole and tortillas even when I had barely eaten any, which I view as a tragic waste of food. This is a delight for the eyes, but not necessarily a must-do.

Iman R.

I ended up picking Dulce Patria out of a list of must try restaurants in CDMX and I thought it was pretty decent. 3.5 stars. The restaurant itself seems pretty intimate, it is the size of a large living room. I found it amusing that everyone seated at tables around us was sporting American accents. We started with the Vampire Cebiche (Cebiche Vampiro). The dish had a very interesting presentation and a strong, tart but sweet mango flavor that I really liked. Ceviches I've tried elsewhere had a dominating lime flavor, I thought the mango made this ceviche unique. The ceviche was followed by the Esquites which were okay. Not very different from the Esquites I've had in the U.S. (shout out to Maxwell St. Market in Chicago!) For my entree I had the Pork Loin Medallion (Lomo de Cerdo). It ended being just OK and not very impressive. The huitlacoche and the frijole breads that I was offered with my my entree was superlative though. Warm, fragrant and memorably delicious. I had a chocolate cake for desert. This was nothing special and I wouldn't order it again. I though the service was kind of weird. I can barely understand Spanish :( so I asked for English menus. We were provided those but our waiter seemed to barely speak English. The restaurant definitely has English speaking staff but they would come and help only after our primary waiter and I reached our respective second language limits. During the dinner service, the tortillas accompanying my entree were replaced 2 times because "they were not warmed"? The mole sauce accompanying was entree was also randomly replaced. I chalked it up to a communication gap between our waiter and me. If I'm back in CDMX I would probably give Pujol or Quintonil a try before coming back here.

Dr. Erick M.

Outstanding food and exceptional service. Alberto was our waiter. Incredible dishes from Mexico. Also excellent Mexican white wine. At the end of the lunch we were treated to a complimentary desert. So happy that I found place. Dr. Erick J Mann PhD Professor of History and Fulbright Scholar

Bo B.

3.5 stars Creative, well-plated food that was generally good but nothing exciting Food (la comida): Sea bass ceviche - good Multicolored "quesadillas" - these were small empanadas Red snapper - good Duck with mole negro - decent Coconut flan - very good Mamey custard - delicious Complimentary toy for the table with various candies - cute

Lisa S.

My husband and I went to Dulce Patria for dinner on a Friday evening. I made sure to make reservations ahead of time as I knew this restaurant is very popular (I believe I made reservations 5-6 weeks in advance). Once we arrived, we were taken to our table. The restaurant itself is beautiful with vibrant pops of color mainly red. Our table was cozy and we had a view of the patio. We started off with drinks. I ordered a mango cocktail which was delicious but not overly sweet. My husband and I shared an appetizer followed by the apple salad for me and soup for him. For the entree, I ordered the salmon dish. It was cooked perfectly. The salon was delicious and I couldn't get enough of the creamy sauce. My husband's main dish was steak and it was also amazing. We ended with some type of cheesecake with ice cream- also amazing. Finally, our server brought us a large plate with a toy rooster and little candies. It was really cute. Overall the flavors of the food were amazing and everything was presented beautifully. The service was top notch from beginning to end. I highly recommend this restaurant. It was definitely a very memorable meal!

Court S.

If you want to experience delicious and utterly breathtaking food all in the same sitting, then this place is for you! I've never been one to take pictures of my food but you can't help it here. The dishes are like works of art.....art that tastes incredible! If you are in Polanco you have to try this place out. Incredible service as well. The hardest part is fighting the urge to order everything on the menu.

Jose G.

My FAVORITE restaurant in Mexico City. I've been here about 5 times and the food was been consistently phenomenal. The service is spot on and the colors, flowers and glitter make the dinning experience that much more special. Must do: Ceviche vampiro Sea bass Freak baked bread

Dani D.

So good. Really delicious. Every thing we had was delicious and the staff were surprisingly attentive and nice. Our waiter asked us if we wanted the specials in English or Spanish and the menus in English or Spanish. The staff did a good job of humoring us and describing everything in Spanish and only switching to English if it was something complicated or we gave them a quizzical look. We came here for a birthday dinner and I was super pleased that they not only followed my request for a birthday message on the dessert but also really made the dessert special. As for the food, everything from the cocktails to the postres were delicious. We ordered a Black Lady (the special drink) and a margarita. Both were beautifully presented. But I was a little bit envious my drink wasn't surrounded by an explosion of tiny flower petals. To start, we had the guacamole appetizer and the ahi appetizer. Both were very good. The guacamole was served with pomegranate seeds. The tart brightness of the pomegranate seeds is the perfect compliment to the richness of the avocado. The ahi was served on really cute butterfly shaped tortilla chips. For entrees we both had mole. Lobster in mole and duck in mole. I didn't think the lobster was going to be in a black mole but the combo was very good. The duck was perfectly cooked and not too dry. For the birthday dessert they had some sort of corn milk mini cake. It was really good and came with a sprinkling of chocolate powder and corn. You end the meal with complimentary traditional Mexican candies (would you expect anything less from a place with "candy" in the name. I loved all of them. Even the coffee flavored one. I hate coffee. From what I remember, there was coffee/nut, tamarind, guava (chamoy), horchata, and goat milk caramel (cajeta). We ate at Pujol a few weeks before this meal. I would say this is just as good food-wise and service-wise is a tad bit better. I preferred choosing ala carte and the less formal atmosphere of Dulce Patria but Pujol's old/new mole is really something you have to try in this lifetime.

Michael U.

Toqued by Martha Ortiz, and located in Polanco's elegant Las Alcobas Hotel, Dulce Patria has been said to offer some of Mexico City's most ornate cuisine, the lush textures and elaborate pink décor channeling the spirit of Chef Ortiz's mother, an artist, as well as the palate of Frida Kahlo with those concepts trickling from the walls right down to the plate. Formally trained and published as an expert on Mexico's Gastronomy before officially opening her first restaurant in 2001, Dulce Patria sees Ortiz and Chef de Cuisine Ivonne Martínez now situated in a two-story space to which no expense seems to have been spared in terms of decoration or design, the wide-ranging menu offered from 1:30pm until close each day matched in its diversity by tables covered in unique glassware with vibrant colors plus fully embroidered linens and murals as well as service vehicles intended to please the eyes. Without a doubt the most formal service experienced in all of Mexico, each waiter or waitress fairly fluent in English and dressed in a fitted suit, it was after long perusal of several pages that questions were posed to a man best guessed to be a Captain, his descriptions leading to nine plates spread over the four courses and three hours, plus a truly memorable housemade Bread service, Mignardises and two Drinks. Happy to see such a feminine space in a country where women are generally the cooks in cafeterias or at home but rarely in restaurants, it was with Bottled Water poured and a chilled Chocolate Horchata plus the refreshing La Milagrosa con Mezcal in hand that the meal got started, a combination of the 'Nationalistic' Guacamole and warm Quesadillas giving diners an idea of what to expect as the former was decorated like the Mexican Flag inside a black skull before stirring while each colorful pocket featured something distinct and delicious, the combination of Squash Blossoms and Pine Nuts almost flavored like Pesto while Corn Smut danced amidst creamy Goat Cheese. Not shy about featuring flowers or foliage, whether in vases or on a plate, course two was preceded by a five housemade breads including a tender gluten-free version made from Refried Beans plus one piped with Black Mole and another topped in grated Pig Skin, the plates to follow taking a very different approach with a tableside pour of Black Bean Veloute melting Foie Gras into a display of decadence spiced by Cumin and Garlic plus a touch of Chipotle Pepper while the 'Vampire' Whitefish Cebiche was decorated from butterflies made of dehydrated fruit with a clean taste of Citrus, Tomatoes and Cilantro amidst slowly melting Mango Sorbet. Utilizing the talents of Chef's Rodrigo Cabello, Georgina Pérez and their team in Pastry to make several colorful Tortillas, each flavored slightly different and served warm, entrees consisted of both Plantain and Cheese Enchiladas in a Fruit and Vegetable Red Mole as well as Dulce Patria's famous Confit Duck in Mole Negro with Banana Plume and dots of Coconut and Guava, both dishes perhaps a bit sweeter than purists may think to be 'ideal,' but both undoubtedly delicious with complex flavor profiles well thought out all the way down to garnishes and side dishes of Beans and purple rice made by finishing the boiled grains in a combination of Purple Corn and Coconut Milk. Truly a smile-inducing meal, the colors and spotless service alone enough to brighten any day, postre at Patria were no less show-worthy than the savories that had preceded them, the server-recommended "Rain that Douses the Fire" presented with a dry-ice effect that had the whole room watching long before we tucked into the combination of Milk Chocolate Ice Cream rolled in Dark Chocolate powder with torched Corn while the Chef's famous "Maria goes to the Flower Shop" added a touch of heat to what is best described as a kaleidoscope of aerated Strawberry Cheesecake. Told that the Molten Cake would take about twenty minutes to prepare, not unexpected or unwelcomed considering the confines, it was precisely as the prior desserts were finished that the aromatics of Cinnamon perfumed the table and air all the way from the kitchen, the burning stick of Cinnamon said to remind Chef Ortiz of her childhood kitchen and adding a great effect to the dense Chocolate cylinder filled with Corn and Cream Pudding soon to be followed by a Merry-go-Round of housemade Mignardises.

Rigo G.

Went here to celebrate a promotion with peers and my wife. Superb restaurant with great drinks. Menu changes from time to time but we had great options to choose from. My peer, who is a regular, ordered for all of us and all were excellent. Highly recommended. Chef is awesome and staff are attentive and great. Make reservations ahead of time to ensure availability.

Alice Z.

I was traveling in Mexico City the day before the earthquake hit and ate at this restaurant. Pujol was closed over the weekend as it was Mexican Independence the Friday before. It was a very eerie feeling to write this review now, but I'm really lucky I got to experience lunch at Dulce Patria and am thinking of all the kind staff we met at this restaurant. #fuerzamexico [Lunch} Honestly, we ordered so much food we were stuffed at the end. We had the guacamole and the empanadas that were both amazing as appetizers. I ordered the duck mole. The dish that really blew me away was the desert - "rain that douses the fire". Honestly, this meal was on par with many michelin star restaurants I have gone to in the US. The attention to detail in the plating and appearence of the dishes really blew me away. [Service] All the waiters explained every dish and patiently used English to describe what we didn't understand and gave great cocktail recommendations. Definitely try to get a reservation here, you won't regret it!

Boris H.

Plating is beautiful, however the taste is very average. The dessert was definitely the best part of the meal. Prices are very reasonable and service is great.