Condé Nast Traveler

"Muñoz is a gastronomic historian who is precise and dogmatic when it comes to time-honored recipes. His spicy and chile-laden mole negro de oaxaca is legendary."

Cristina Potters

"Mole negro is always my first choice among moles: it's not too sweet, with deeply complex flavors, and with the precise amount of spiciness to please my palate. Ricardo Muñoz's recipe is out of this world. The dish of chicken and mole comes topped with a single slice of fried sweet plátano macho (super-ripe plantain) and a sprig of cilantro. Perfect."

Tina Wong

"The best of the three was the buñuelos rellenos de pato rostizado topped with an incredibly rich, sweet-savory mole negro."

All Set Concierge

"Picture-perfect and tied up with a red, white, and green bow to commemorate Mexican Independence day, my chile was worth the wait. I’m glad that I took his advice and enjoyed each morsel of my savory pork-filled entrée. Relishing each bite, I thought about Frida and the endless misfortune she overcame throughout her life, all while contributing to the world with her controversial art."

Departures Magazine

"Skulls made of sugar adorn each table, where diners are treated to reinvented classics from chef Ricardo Muñoz Zurita. Try regional specialties like a seasonal dish of stuffed poblano peppers with a walnut-pomegranate sauce."

Jimmy Im

"Menu options are terrific, as the chef puts a modern spin on traditional, seasonal Mexican dishes (such as grasshopper guacamole)."

Use Lahoz

"Here you will taste extraordinary dishes such as venison fillet in chichilo negro, a sophisticated dark sauce made with ashes (yes, ashes) of chili."

Per Diem

"Located in the Downtown Mexico hotel complex in the Centro Histórico neighborhood, Azul Histórico is the best of Chef Ricardo Muñoz Zurita’s several Mexico City restaurants. Traditional dishes like signature moles like manchamanteles (literally, “tablecloth stainers”) pair with creative and delicious vegetarian options like organic hibiscus enchiladas, all served with warm tortillas made tableside."

Daniela Alaniz

"Such a beautiful place! The food is more than amazing. The “Mole Manchamanteles” with duck. This mole is made of pineapple and banana. The meal had a pear and apple kind-of salad. It was awesome."

Bonnie Klein

"Try the Mole Negro, considered perhaps the best in town!"