Cafe Azul y Oro
Ricardo Muñoz Zurita has created a special restaurant on the UNAM campus. He is known for being a chef and a food historian, having published several cookbooks and an encyclopedia of Mexican gastronomy. The menu features traditional Mexican recipes, with his special twists. Café Azul y Oro (named after the UNAM colors) is especially popular for a late Sunday lunch, following the symphony concerts that begin at noon. There is a terrace dining area for enjoying the fresh air during pleasant weather. Parking is available (lots 3 and 4).
Sample the duck ravioli with black mole sauce and blackberries, chard tamales in cheese and tomato sauce, tortilla soup or crème of cilantro with almonds, or a fish filet prepared with achiote and plantains. Unlike fancy, contemporary restaurants, which vie with each other for creative novelties, Muñoz sticks to the basics: "I collect traditional ingredients and put them together; they look modern, but it’s nothing new." One amazingly presented dish is bean tamales, which appear as black towers arising out of a tomato sauce punctuated with cheese pieces. Even though the food is very upscale, the prices are extremely affordable.