Testal takes Mexican cooking seriously - corn, chiles, escamoles, moles - executed with the technique and plating of a chef-driven restaurant in a warm, well-designed Roma space. The moles in any form and marrow sopes are the backbone of the menu; chiles en nogada, when in season, rank among the best versions in the city. Service reads the table with real attention and instinct. The honest catch: portions photograph larger than they arrive, and the bill can surprise anyone unprepared for high-end pricing. For anyone seeking Mexican food with identity and craft - not tourist theatre - Testal justifies the trip.
Testal is the kind of place that earns its reputation on the mole alone, and the sopes de tuétano are reason enough to go back. Check the bill before you pay, because charges have a way of appearing that nobody ordered
What to order
Start with mole in any version; marrow sopes are the other essential.
Reservations
Book ahead, especially Thursday–Saturday when service runs until 22:00.
Price range
High-end; smaller portions than photos suggest, so consider sharing starters.
Vibe
Author-driven Mexican kitchen in Roma Norte; refined execution, zero tourist concessions.