Now four years old, Chiquitito was an early entrant in the third-wave DF coffee scene. Their coffee is currently sourced from a small producer in Boca del Monte in Veracruz state and carefully shepherded through your choice of preparations: espresso, Aeropress, Chemex, pourover, or French press.

Referring to themselves as an ice cream taller (workshop), the Nómada team are in an ongoing quest to make the best ice cream in town. Flavors change often and are made with local ingredients, from cardamom with a purée of tejocote fruit to mango with ancho chile liqueur.

Somehow this 1940s cantina avoided the gentrification that otherwise swallowed almost every old-school business in the neighborhood. It can be a cheery respite from other Condesa bars’ long waits and cacophonous music.

When you need a break from mezcal and micheladas — or just want to explore the maturing mundo of Mexican wine — hit up this wine shop. The attached café has a number of affordable glass options and a very good tapas-style menu, and no corkage if you buy a bottle in the shop.

This daytime favorite opens at 9 a.m. and is revered for its rotating array of vegetarian tacos de guisados such as swiss chard, stuffed ancho chile, and lamb’s-quarters fritters. Among the dozens of bubbling cazuelas, you’ll find several meat options as well.