In the galaxy of stars of the Mexico City food scene, Ricardo Muñoz Zurita is just about everyobody's favorite personality. From his seminal books to his legendary restaurant Azul y Oro, it's hard not to be taken in by his work and his bigger than life personality. He loves his food and he wants you to know it.
Lunch today was at his new Azul Condesa restaurant with friends, including Cristina Potters of Mexico Cooks. I can't imagine a better meal than the one I had at Azul y Oro but I was willling to keep an open mind.
We started out with an appetizer that I loved but I admit it's not for everyone. Sea snails from Baja with a healthy drizzle of Baja olive oil. If you like tongue,you'll probably have no problem with this delicios morsel. It wasn't for all so I was able to get two portions!
I then had a ceviche rojo, inspired by the ubiquitous shrimp cocktails you see all over the seasides of Mexico. It was pretty swell. The fried tortilla chips (totopos) were a welcome addition over saltines.
The next dish is what sets Ricardo head and shoulders above the pack. His bunuelos stuffed with duck and then smothered in black Oaxacan mole was one of "those" dishes. It was incredibly rich but I didn't leave a speck.
Every bite had the rich duck, the crunchy bunuelo and the exotic sauce. Any one ingredient could have taken the dish over but it didn't.
There were desserts but I stuck with an espresso in order to savor all the goodness!