From a plot of land just ten minutes outside Xalapa to a historic house in Colonia Juárez, Agüita Fría was never designed for expansion—but its flavor demanded it. For six years, this restaurant remained a well-kept secret among those familiar with the route, the climate, and the tastes of the Veracruz countryside. Today, after six months in Mexico City, it still tastes like its place of origin.
On the menu, trout and rabbit continue to take center stage—not as folkloric gestures, but as expressions of a kitchen grounded in its environment and the rhythm of the seasons. Trout curry with honey and pollen, rabbit carnitas tacos, and alioli potatoes with goat cheese are just a few of the crowd favorites.
Some dishes are worth the visit on their own. The house esquite, served with trout and bacon, reimagines a classic street snack with a distinctly Veracruz twist. The cauliflower with almond mole is both bold and delicate—proof that vegetable-forward dishes don’t have to be light.
For dessert, the soft pistachio ice cream with olive oil and sea salt makes it clear that Agüita Fría doesn’t deal in afterthoughts. Every part of the menu is built to be remembered.
Behind the project is Alejandro López, whose culinary philosophy is rooted in observation, instinct, and care. For him, cooking began with intuition and evolved into a method. The Mexico City opening was almost inevitable—a way to test himself in a new setting without losing what first made his work stand out.
The space itself is intimate and unassuming. Wood, low lighting, plants, and a soundtrack that moves between boleros and cumbia all add to the restaurant’s warmth and character. Nothing distracts—everything belongs.
Agüita Fría isn’t trying to be the city’s next must-visit spot. Perhaps that’s exactly why it is. Its arrival in Juárez doesn’t disrupt its story—it simply continues it. What began at the edge of a stream now flows, just as gently, through the heart of the capital.
Address: Londres 54, Juárez, CDMX
Instagram: @aguita_fria
