"Azul’s Chef Ricardo Muñoz Zurita wrote the Encyclopedic Dictionary of Mexican Gastronomy, so he clearly knows his stuff and insists on preparing traditional recipes the right way. At his restaurant, which has three locations in Mexico City, he serves up classic Mexican cuisine, emphasizing the dishes of Oaxaca, a vast region with varied culinary traditions. As you might imagine, the mole negro — served with the enchiladas, turkey, or chicken — is sublime. This is also the place for adventurous eaters interested in trying grasshoppers." - Laura Itzkowitz
