Azul Condesa

"Like its sibling restaurants, Azul Condesa brings in modern hacienda vibes and is perfect for family dinners—old-school enough for your parents, but still trendy enough for a date. White tablecloths and an abundance of plants set the stage for traditional Mexican classics done right—think guacamole topped with chapulines, black bean tlacoyos de masa azul with salty-hearthy huitlacoche, and their signature chicken enchiladas covered in a mole negro that’s sweet and spicy in all the best ways." - guillaume guevara

"Like its sibling restaurants, Azul Condesa brings in modern hacienda vibes and is perfect for family dinners—old-school enough for your parents, but still trendy enough for a date. White tablecloths and an abundance of plants set the stage for traditional Mexican classics done right—think guacamole topped with chapulines, black bean tlacoyos de masa azul with salty-hearthy huitlacoche, and their signature chicken enchiladas covered in a mole negro that’s sweet and spicy in all the best ways. And yes, you’ll probably leave thinking about their incredible wine list, which highlights a variety of Mexican regions, from Baja to Valle de Parras, long after your meal." - Guillaume Guevara

"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

"The restaurant prides itself on the promotion of culinary cuisines from the country’s pre-Colombian past. The menu is anchored in traditional items such as guacamole, tacos de lechón, and tamales. There’s a supplementary menu that rotates every month to feature ingredients, dishes, and cooking techniques from Mexico’s 31 states. Take, for instance, el pescado tikin xic, the seafood version of the pork-based cochinita pibil—a fish marinated in adobo de achiote and sour oranges, wrapped in banana leaf and cooked in a wood fire oven, originates from the Yucatán Peninsula. The service is exemplary. The staff is friendly and attentive without being overbearing. With high ceilings, natural light, and beautiful decor every way you turn, the two-story restaurant is perfect for lunch or dinner." - Ximena N. Beltran Quan Kiu