Merkavá
GO HERE: for a legit hummusiya from chef Daniel Ovadía, who runs a dozen-restaurant empire but opened Merkavá as a nod to his Jewish heritage and his Israeli wife. Mexico City has a large Jewish population and no shortage of delis and Middle Eastern food but nothing that offered excellent Jerusalem-style food. Note the occasional Mexican nods, like gribenes (chicken cracklings) crisped in sheets like chicharrón.
ORDER THE: hummus—of any variety—and, for dessert, knafeh (a sweet cheese-stuffed pastry) with pistachio ice cream. Also, don’t miss the breakfasts, which include latkes and rich tomato shakshuka.
THE VIBE IS: intimate café, equally suited for a quick bite or leisurely dinner. Keep an eye out for patrons double-taking local celebs who have made Merkavá an unexpected hot spot.
PRACTICAL STUFF: Open Tuesday to Saturday, 8 a.m. to midnight, and Sunday, 8 a.m. to 6 p.m. Closed Mondays. It fills up fast, so go during off hours or reserve at least a few days in advance.
