Greek food in Mexico City is a niche within a niche. We’re not going to pretend otherwise. There’s no Greek neighborhood, no established Greek immigrant community of meaningful size, and no cluster of tavernas competing for your attention. What exists is a small handful of restaurants run by Greek expats or Greek-trained chefs who’ve decided — for reasons of love, adventure, or mild insanity — that Mexico City needed souvlaki. They’re not entirely wrong.
The appeal of Greek food transcends geography. Grilled meats, fresh salads, hummus, pita, feta, olive oil — these are flavors that work almost anywhere, and in a city as food-obsessed as CDMX, there’s room for a well-executed Greek plate even without a cultural backstory to support it. The few places that do it well have built loyal followings, mostly through word of mouth among expats and food-curious locals.
What’s Available
The Greek restaurants in Mexico City tend to stick to the greatest hits: gyros, souvlaki, moussaka, spanakopita, Greek salad, and grilled meats. You won’t find the regional depth you’d get in Athens or Thessaloniki — no Cretan dakos, no Macedonian bougatsa, no island-specific fish preparations. What you get is the reliable core of Greek taverna cooking, executed with varying degrees of authenticity.
The gyros situation is the most accessible entry point. Several spots do a proper doner-style lamb or chicken gyro in pita with tzatziki, tomato, and onion. The format translates well to Mexico City’s street food culture — it’s handheld, portable, and satisfying in the same way a taco is, which may explain why it’s caught on with local diners who might not seek out a full Greek sit-down meal.
Moussaka — the layered eggplant-and-ground-meat casserole with bechamel — shows up at the sit-down restaurants and is a good test of how seriously a place takes its Greek cooking. Done well, it’s rich, complex, and comforting. Done poorly, it’s a soggy lasagna with pretensions.
Where to Eat
The Greek restaurant scene is scattered across the city rather than concentrated in any one area. Roma and Condesa have a couple of options, as do Polanco and the southern neighborhoods.
Agapi Mu on Amsterdam street in Condesa is probably the most visible Greek restaurant in the city. The name means “my love” in Greek, and the owners (a Greek-Mexican couple) have built a warm, casual space with blue-and-white decor that’s exactly what you’d expect. The lamb chops are the standout — well-seasoned and properly grilled — and the hummus is smoother and more tahini-forward than the versions you get at generic Mediterranean places. Expect 300-500 pesos per person.
Pita Street in Roma does a more casual, fast-casual Greek format — build-your-own pita wraps, bowls, and salads with Greek-inspired fillings. It’s quick, affordable (150-250 pesos per person), and a solid lunch option when you want something fresh and light between heavier Mexican meals.
Opa! Kouzina Griega in Coyoacan does a family-style Greek menu with large-format dishes meant for sharing — whole grilled fish, lamb kleftiko, pastitsio. The weekend brunch includes Greek-style eggs with feta and tomato (similar to shakshuka but with the Greek treatment) that’s become popular with the Coyoacan crowd.
Mediterranean Overlap
Worth mentioning: several “Mediterranean” restaurants in Mexico City serve dishes that are essentially Greek without labeling themselves as such. The hummus at a Lebanese restaurant, the grilled halloumi at a Turkish spot, the olive oil-drenched vegetable plates at various Mediterranean fusion places — the boundaries between Greek, Turkish, Lebanese, and general Mediterranean cooking blur in a city where all of these cuisines are minority presences.
If you’re craving Greek-adjacent flavors, the Lebanese restaurants in Mexico City (which are more established and more numerous, thanks to a larger Lebanese-Mexican community) will scratch a similar itch. The crossover between Greek and Lebanese mezes is significant enough that you might find your gyro craving satisfied by a shawarma.
Grocery and Ingredients
Cooking Greek food in Mexico City is possible if you know where to shop. Feta cheese (real Greek feta, not the domestic imitations) is available at specialty cheese shops like La Bonne Table in Polanco and at some Mercado de San Juan vendors. Good olive oil is widely available — Mexico City has embraced olive oil culture more broadly in recent years, and Spanish and Italian imports are common at upscale supermarkets.
The harder-to-find items: proper Greek yogurt (the Mexican market is dominated by Turkish-style), dried oregano from Greece (Mexican oregano is a different plant entirely — related to verbena rather than the Mediterranean herb), and specific pastry ingredients like phyllo dough (available frozen at some supermarkets, but the quality varies).
The Honest Take
Greek food in Mexico City is a pleasant surprise when you find it, not a reason to plan your trip. The restaurants that exist serve honest, flavorful food, and the best ones — particularly for grilled meats and salads — are genuinely good. But this isn’t a scene with depth or variety. If you’re a Greek food devotee, you’ll appreciate the effort these restaurants make with limited ingredient access and a small customer base.
For most visitors, the Greek spots work best as a palate cleanser — a light, fresh meal between days of heavier Mexican food. After three consecutive lunches of mole and carnitas, a Greek salad with good feta and a plate of grilled chicken souvlaki can feel like exactly what your body needed.
For more dining options across all cuisines, see our complete food and restaurant guide.