Fónico is one of Mexico City’s hottest new destinations. Located in the trendy Roma Norte neighborhood, Rayo and Fónico quickly established themselves as a must-visit spot for travelers looking to experience the best of the CDMX bar and restaurant scene.  Housed in a landmark heritage estate in Roma Norte, Rayo and Fónico mixes dynamic cocktails with exceptional, contemporary Mexican cuisine.

Since its inception just over a year ago, Rayo and Fónico has made waves in the industry, not only climbing its way onto North America’s 50 best restaurants and bars lists, but representatives from the venue have visited the best bars in major U.S. cities and, with the support of local owners, created pop-up Rayo Fónico to entice sophisticated foodies and drinkers in the United States to take a trip to CDMX and explore the city.

© Courtesy of Rayo and Fonico

Roma Norte is often called the “hippest” or “trendiest” district of CDMX. For the past decade, the area has attracted an increasing number of young Mexican professionals, U.S. and European expats and lots of international tourists walking along Roma Norte’s tree-lined Avenida Álvaro Obregón, with its buzzing little bars and cafés, colorful street art and beautifully restored residential buildings. In one of the refurbished mansions is Casa Lamm cultural center and for a quick, casual lunch, there is MERCADOROMA (aka Mercado Roma), a unique collection of international gourmet food stalls, as well as the ubiquitous street food vendors.

In Roma Norte, Fónico shares a multilevel mansion with Rayo Cocktail Bar on the upper level and Fónico downstairs. The mansion’s interior design is eclectic, a combination of modern and period pieces. Visitors can use one of the oldest elevators in Mexico to access Fónico on the lower level.

© Courtesy of Rayo and Fonico

The kitchen at Fónico is supervised by executive chef Billy Maldonado, a former Bellagio chef in Las Vegas and at Jean-Georges in New York. Maldonado created and developed the concept and recipes for Fónico, making it not only monetarily successful but also a major hot spot in the city. His seasonally changing menu includes sustainably caught seafood and local produce from areas around CDMX.