Chef Ricardo Muñoz has out done himself and Azul Historico has now moved to the top of my Mexico City favorites. So good, I went back for the same meal, Chile en Nogada, two days in a row, choosing a different Poblano stuffing on Day Two. Thank you to great wait staff -- Joel and Alberto -- whose attentiveness was impeccable. The REAL Chile en Nogada is ONLY available fresh in July, August and September when the walnuts (nogada) are fresh. The green chile poblano at Azul Historico is huge, and it is stuffed with your choice of either ground Angus beef or Iberian pork offered with different seasonings and two different nogadas, either a savory or a sweet. The stuffing mixture is seasoned with fresh fruit, apricots, raisins, pine nuts, peaches and North African spices. I've had this dish in Puebla and the way it is prepared and presented here is THE BEST. On a recent visit to Mexico City, I ate at both Pujol and Quintonil. Pricey and much more pretentious with the fixed price meals. At Azul Historico, the atmosphere is like a fiesta and much more relaxed. It is excellent, fun and well worth the money.
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