Azul Condessa and Azul Y Oro are two restaurants of the same. The chef, Richard Munoz Zurita started with Azul Y Oro that was located inside the Universite. He then opened Azul Condessa with the same menu yet in a different location with longer hours. I would have loved to go to the original for lunch but it wasn't in the cards.
The menu is divided into a few categories. Specialties of the house, what is on the menu and a monthly festival menu. The festival menu last night was stuffed chiles. Lots of vegetarian options. Just a really Mexican food with the right balance of spices.
I had a tequila to start. Maestro Reposada. So good and smooth. We split a few appetizers. Squash blossom tamale in a red sauce and a few dots of goat cheese. There was an amazing red spicy sauce on the table if you wanted to heat up the dish. The tamale was almost thick like a meatball. Really interesting flavors.
The ceviche was a combination of seafood in a liquidy avocado sauce.
Excellent guacamole and the chips were probably made about 10 minutes before they served them to us.
For a main I had the pulled pork. A tad spicy and lots of flavor served with blue tortillas, black beans and of course salsa. Delicious. A speciality of the house.
The fish was beautifully served. Roasted white fish with a nice spicy sauce on top almost like tamarind, sliced avocados over the top and fresh chopped salsa.
Just really well done food. I felt like we were eating at someones home who just was a super good cook. Worth going to.