This time around I visited El Azul, the more upscale "branch" of Azul y Oro in Colonia Condesa. Although a reputable place with excellent Mexican food at affordable prices, this restaurant lacks the excellence expected of the establishment of a famous Mexican chef.
The choice of "fresh" greens for a do-it-yourself salad is poor and unattractive, and the kitchen-assembled salads are not creative and all fall in the worn-out formulas like mixing pears, candied nuts, and blue cheese (you know what I mean...).
My hibiscus (jamaica) enchiladas were soggy and lacked any distinctive or memorable flavors. Why not a well-spiced, well-seasoned sauce? Why was the jamaica tasteless (excessive extrusion of flavors to make agua de jamaica?). Why not top the enchiladas with a good aged cheese (añejo)?)
To end my meal, and out of environmental concerns, I ordered a glass of plain water instead of bottled water. Although it tasted good, I did not like the abundant sediments in the bottom of the glass. Can't you install a good filter?
To be fair, the nicoatole I had for dessert was fantastic, although the zapote sauce did not stand out. Can't you perk it up with orange juice or a dash of liqueur?
Azul y Oro is not anymore a destination in itself, so it must be visited only if you are in the National University campus (UNAM) and don't mind eating in a cafeteria (canteen) setting, where you will have to do without alcohol. You can give it's pricier Condesa branch a miss...
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