Azul Condesa

Azul Condesa Review

When it comes to authentic Mexican food, chef and food historian Ricardo Munoz Zurita literally wrote the book: the Diccionario Enciclopedico De Gastronomia Mexicana (Encyclopedia of Mexican Food), that is. His first Mexico City restaurant, Cafe Azul y Oro, is on the national-university campus—a schlep. This second outpost, opened in January 2011 in the more accessiblechic Condesa district, makes it much easier to enjoy, say, beef drizzled in a smoky Oaxacan mole that takes three days to make; fish served in the Veracruz style; or ancient Mayan dishes. And then there's the sopa de tortilla, a tortilla soup so creamy, tangy, and flavorful that you might just dream about it for months. The down-to-earth fare is matched by a straightforward dining room with wooden tables and chairs, stone floors, and lots of plants and natural light.