Conchudo Oyster Bar

What Conchudo Oyster Bar is

Conchudo Oyster Bar is an oyster bar at Praga 29 in Colonia Juárez, Mexico City. It is not at street level. The restaurant sits on the top floor of an old casona, directly above a health food store, and there is no restaurant facade on Praga to walk towards. You go into the building and up, which is why the place gets described as a speakeasy terrace even though nothing about it is secret once you are on it.

The terrace is the room that matters. It is bright and full of flowers and plants and colour, with music on, and it looks out over one of the short residential streets that run between Paseo de la Reforma and Avenida Chapultepec. Juárez has become the densest restaurant neighbourhood in the city over the last few years, and Praga in particular carries several of its better known addresses within a couple of blocks.

What separates Conchudo from the older oyster bars in the city is the sourcing, which it puts before the menu. Oysters and clams come from Baja California Sur and arrive fresh every day, and the menu carries the stamp of Bendito Mar, the producer behind them. The restaurant says its suppliers work by regenerative aquaculture, farming shellfish with the aim of returning more to the water than they take out of it. The vegetables and fruit come from a ranch the restaurant owns in Valle de Bravo, about two hours west of the city.

Conchudo opened in 2026 and holds no guide listing or award.

Who is behind it

The ownership is not named publicly on the restaurant’s own site or in press coverage, which is not unusual for a first season. What the operation does make clear is its structure: a direct line to a named shellfish producer in Baja California Sur, and its own farm in Valle de Bravo supplying the vegetable side of the kitchen. Running its own ranch rather than buying from a wholesaler is why the vegetable dishes read as more than garnish.

The menu itself is printed on thick seeded paper, split into two booklets, Para comer and Para beber.

How the menu works

Conchudo is an a la carte oyster bar. You build a table out of raw shellfish, cold preparations and a few hot plates, and the drinks list runs alongside.

• Antes, the opening plates: sourdough bread with house butter at 110 MXN, prepared olives with olive oil, feta and herbs at 110, shrimp croquetas with guajillo chile mayo at 145, and a cucumber salad with sesame oil, salsa macha and peanuts at 145. Listings that describe the bread and olives, or the croquetas and the salad, as single dishes are wrong: on the printed menu they are four separate items.
• Oysters: three pieces 150 MXN, half a dozen 300, a dozen 600. Shucked to order and priced per piece at 50 MXN, with varieties changing depending on what arrived from Baja that morning.
• Prepared oysters: 85 MXN each, in three styles, fresco, ostioño and calientito.
• Después, the rest of the food: taco cretino with a handmade tortilla, camarón zarandeado, chorizo and charred lime at 140, tuna tostadas with habanero mayo, avocado and fried leek at 200, mushroom skewers with a shoyu and red wine reduction and feta at 200, shrimp aguachile with habanero mayo, Persian cucumber and avocado at 230, coconut aguachile with cucumber, pineapple and fennel at 200, the Conchudo Roll at 300, and a jurel tiradito with mandarin leche de tigre at 300.
• Para compartir, three set combinations: Marcelino, an oyster with a glass of wine, at 200; La Comadre, half a dozen with two cocktails, at 690; El Mero Mero, a dozen with a bottle of wine, at 1,400.
• Al final: Helados Cometas at 150, in jamaica and ginger, yoghurt with pistachio and honey, chocolate and hazelnut, or the seasonal flavour.
• Para beber: wine by the glass from 160 to 290 MXN and bottles from 800 to 1,950, weighted towards Baja California, from Valle de Guadalupe and Valle de Ojos Negros, alongside French bottles and one each from Jalisco and Coahuila. Classic cocktails run 180 to 230 and the house list 200 to 210, including a Negroni Conchudo built on mezcal, cacao, Campari and vermouth.

The Wednesday two for one on oysters is the single most useful thing to know about the menu. It turns a 600 peso dozen into two dozen, which puts each oyster near 25 pesos, and it falls on the first day of Conchudo’s week.

What I ate

The Conchudo Roll is the one to order. It is listed as a roll, but what arrives is langostino in a brioche bun with house mayonnaise and pickles, and it eats like a very good hot dog. That is a compliment.

The coconut aguachile is the other thing worth the table. It is worth being clear about what is in it, because the dish gets repeated online with cocoa in the list: the aguachile is coconut, cucumber, pineapple and fennel, and the cacao on this menu is in the Negroni Conchudo, not in the aguachile.

The rest of the visit is the terrace. Flowers, bright colours and the music lift the mood before anything reaches the table, which is not a small thing for a room you have to climb a staircase to find.

What it costs

Prices below are from the printed menu on my visit in September 2026, in Mexican pesos. They move.

Item	Price
Oysters, per piece	50 MXN, about 2.70 USD
Oysters, half a dozen	300 MXN, about 16 USD
Oysters, a dozen	600 MXN, about 32 USD
Prepared oyster, fresco, ostioño or calientito	85 MXN each
Conchudo Roll, langostino in brioche	300 MXN, about 16 USD
Shrimp aguachile	230 MXN · coconut aguachile 200 MXN
Sourdough bread with house butter	110 MXN · prepared olives 110 MXN
Wine by the glass	160 to 290 MXN · bottles 800 to 1,950 MXN

A normal visit for two, a dozen oysters, the roll, an aguachile and a couple of glasses of wine, lands around 1,500 pesos before tip, so roughly 600 to 900 pesos a head. Go on a Wednesday and the oyster half of that bill halves. The Para compartir combinations are the shortcut if you want the arithmetic done for you: El Mero Mero at 1,400 is a dozen oysters and a bottle of wine for two people. Tip is not included and runs 10 to 15 per cent.

How to book

Reservations are recommended rather than required, and are worth making for Wednesday nights and weekend evenings.

• OpenTable: search for Conchudo Oyster Bar, Ciudad de México.
• Phone: +52 56 3666 8113.
• Email: hola@conchudo.com.mx.
• Instagram: @conchudo_oysterbar, which is where the daily shellfish delivery tends to get posted.

Opening hours are Wednesday and Thursday 13:00 to 22:00, Friday and Saturday 13:00 to midnight, and Sunday 12:00 to 18:00. Conchudo is closed on Monday and Tuesday.

Getting there

• Address: Praga 29, Colonia Juárez, Cuauhtémoc, 06600 Mexico City. Top floor, above the health food store.
• Metro: Insurgentes on Line 1 is about five minutes on foot. Sevilla, also on Line 1, is a similar distance.
• Metrobús: Línea 1 stops at Glorieta de Insurgentes, a few minutes away.
• On foot: about ten minutes from Paseo de la Reforma and the Ángel de la Independencia.
• Parking: metered street parking only, difficult in the evening. A taxi app is easier.

Before you go

• Look up, not along the street. The entrance is the building door next to the health food store, and the restaurant is on the top floor.
• Go on a Wednesday if the oysters are the point. Two for one takes a dozen from 600 pesos to about 25 pesos an oyster.
• Ask what came in that day. The varieties rotate with the Baja delivery and nothing is fixed on paper.
• Order the Conchudo Roll. At 300 pesos it is the most expensive thing on the food menu that is not a dozen oysters, and it is the dish people come back for.
• Sit on the terrace, and watch the sky. Between June and September the afternoon rain in Mexico City is heavy and sudden, and the terrace is the whole point of the place.
• Bring a vegetarian if you have one. The coconut aguachile is a real dish, not a concession.
• Pair it with a morning on the same street. Praga 24 is Niddo Café, a few doors down, which opens at 07:30 and closes long before Conchudo starts.

Watch the visit

The reel above is the short version, the terrace and the shellfish in a minute. For everything else in the city, open my map or browse the Mexico City recommendations.