La Cocina de San Juan is one of the few restaurants in Mexico City's Centro Histórico where you can eat insects - grasshoppers, ant larvae, scorpions, tarantulas - alongside exotic meats like crocodile, wild boar, and venison, prepared with enough care to transcend pure novelty. The second floor has worn charm; the first floor does not. The prehispánico mixed platter works best for two and rewards unhurried diners, though service moves slowly by design. The surprise is genuine; whether you'll be satisfied depends on tolerance for small portions at high prices, uneven cleanliness, and ingredients that run out before noon. Right for curious travelers seeking discovery. Fragile as a regular destination.
La Cocina de San Juan takes pre-Hispanic cooking seriously, and the tasting platter, which brings together escamoles, scorpions, and exotic meats in season, is the reason to come. Service is slow and portions can disappoint, so bring curiosity and patience in equal measure
What to order
Order the prehispánico mixed platter - feeds two, combines grasshoppers, ant larvae, scorpions, and more.
Reservations
No documented reservation system. Arrive early on weekdays; ingredients sell out before midday.
Price range
High for portion size - small servings without sides, especially tacos and burgers.
Vibe
Second floor has more character. Service is slow by design; don't arrive in a rush.