Siembra Tortillería

The story

Siembra Tortillería in Mexico City – Michelin Bib Gourmand Taquería & Tortillería

From Tortillería to Taquería

Siembra Tortillería began in 2019 as a small tortillería and taquería on Avenida Isaac Newton in Polanco, the personal project of chefs Karina Mejía and Israel Montero. The key was a molino propio – their own mill – and the practice of nixtamalización in situ, using high-quality corn sourced from the milpas of Tlaxcala. The result: tortillas made from scratch, daily.

The Heart of the Kitchen

The tortillas are the foundation. The nixtamalization process, done on-site, transforms dried corn into masa, then into tortillas that are the backbone of the taquería's offerings. The original location became a neighborhood favorite, beloved by locals for its honest, well-made Mexican food. The success led to the opening of Siembra Comedor y Tortillería, where the mill and tortilla production moved, while the original spot remains a dedicated taquería.

Michelin Bib Gourmand

In 2026, Siembra Tortillería earned a Michelin Bib Gourmand, an award given for good quality, good value cooking. It's a recognition that aligns with the restaurant's ethos: exceptional ingredients, skilled technique, and an accessible price point. The outdoor seating adds to the relaxed, welcoming atmosphere in the heart of Polanco.

A Taste of Mexico City

The menu, simply titled "Menú Tortillería," focuses on the tortillas and the tacos they make possible. The cooking is grounded in Mexican tradition, elevated by the purity of the corn and the care in its preparation. For anyone seeking a genuine taste of Mexico City's vibrant food scene, Siembra Tortillería represents the very best of the taquería tradition.