Ricardo Muñoz Zurita is one of Mexico City's most acclaimed chefs, and his fame doesn't come from molecular gastronomic tricks or fusion feats. Instead he is a proponent of traditional Mexican cooking at its best. His mole sauces are one of his specialties, with their complex layerings of different spices.
Azul y Oro is the restaurant that made Muñoz famous, but its location at UNAM, the university to the south of the city, means eating there requires a long trek for many. (Blue and gold are the school colors of UNAM, hence the name of his first restaurant.) Azul Condesa brought his classic Mexican dishes a little closer to the heart of the city. Then when the Downtown Mexico hotel opened in 2012, the historic center got its own Azul. Visitors to the capital's colonial heart can now take a break from hitting the palaces and churches for some of Muñoz's buñuelos with roast duck or, if you are feeling adventurous, guacamole with chapulines (grasshoppers).