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Azul
Oaxacan
Candles strung through courtyard trees and a retractable roof overhead put the room somewhere between outside and ceremony before you've ordered a thing. Azul is a Mexican restaurant where the chef has spent a career documenting traditional recipes, and the menu reads like that research made edible: cochinita pibil, black mole from Oaxaca, classic guacamole. No experimental flourishes, no modernist detours, just regional comfort food cooked straight.
The awards strongest first
- MB100 Mexico's Best 100 Restaurants
- The Infatuation 21 Classic Restaurants in Mexico City
- The 50 The 50 Discovery
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Guacamole
“from classic guacamole and cochinita pibil to black molé from Oaxaca and pork tacos”
The 50 -
Cochinita pibil
“from classic guacamole and cochinita pibil to black molé from Oaxaca and pork tacos”
The 50 -
Black molé
“from classic guacamole and cochinita pibil to black molé from Oaxaca and pork tacos”
The 50 -
Pork tacos
“from classic guacamole and cochinita pibil to black molé from Oaxaca and pork tacos”
The 50
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