Azul Histórico, Mexico City, 1/21/17

Dining room
dining room

Azul Histórico is found through a walkway off the street that opens to many small restaurants, shops and a lovely large patio open to the sky and filled with trees. The trees completely keep the sun off you and in the chance of inclement weather an awning appears ready to be stretched across the opening.  The chairs have comfortable cushions and soft blankets on the back in case of cooler temperatures.  Many tables showed signs of reservations and indeed we didn’t have one but had stopped by a few days prior and was told by the front person that they hold many tables for walk-ins, just get there early to avoid a wait.

Entrance
Street Entrance

Service was nice but a tad disjointed, possibly because of communication issues but the waitstaff seemed to vary which helped to confuse. Regardless they were all friendly and welcoming. On one end is a lady constantly making fresh tortillas for the diners and next to it is a bar.  A second level surrounds the patio and was filled with stores and businesses. The menu is large and we were there while they were having a stuffed chiles festival, which are not a regular on the menu.

entrance
entrance
Making fresh tortillas
Making fresh tortillas
table set up
table set up
img_4299
Frankie thought the blankets were soft
menu cover
menu cover
starter menu
starter menu
starter/soup menu
starter/soup menu
salad menu
salad menu
festival menu
festival menu
first
first course
main courses menu
main courses menu
main 2
main 2
Specialties 1
Specialties 1
Specialties 2
Specialties 2
Specialties 3
Specialties 3
Awards
awards
Frankie wanted the candle lit
Frankie wanted the candle lit

 

They started with a small amuse while we looked over the menu and made our choices, with the advice of the helpful waiter.  The amuse was a crispy tortilla topped with guacamole and cheese. They also put a sauce studded with chunks of avocado on the table that was pretty mild.  After ordering they brought a basket of doughy rolls with lightly crisped exteriors. One roll included nuts and olives the other was plain. They also brought a green habanero sauce that was a good bit spicier.

amuse bouche
amuse bouche
Dining room
dining room
Chile Rellenos festival with drink cart in front
Chile Rellenos festival with drink cart in front
Frankie liked the little jar
Frankie liked the little jar
It held some sauce
It held some sauce
Frankie checked out the bread
Frankie checked out the bread

 

We tried their Panuchos, which were pork tacos garnished with pickled onion and sitting over beans and hard cooked egg. They were amazing and with the addition of  the spicy sauce they really came alive.  The layers were a fun touch and gave it good textural contrast as well as multiple flavors that blended well together.

Pork tacos
Panuchos with cochinita pibil. Three pieces
closer
closer
inside
inside
Frankie liked the copper sinks
Frankie liked the copper sinks

 

The relleno with Pasilla chile is a red pepper filled with smokey pork, raisins and nuts. It had been lightly fried and then topped with cheese and surrounded with a mild tomato sauce. The pepper was very tender and filling was a combination of various flavors and textures.  All were enhanced by the sauce.  It was a really good dish.

relleno
Chiles Pasilla oaxaqueños rellenos de picadillo for Oaxaca. The Pasilla chile from Oaxaca is quite special due to its aroma and smokey and complex flavour, we considered this chile sophisticated. Stuffed with pork picadillo with raisins, olives, caper and almonds. Then covered with egg batter and served in a light red tomato sauce and black bean sauce, topped with Manchego cheese au gratin & fresh cream.
closer
closer
inside
inside
Frankie watches the people
Frankie looked around

 

The Chile Poblano relleno was also filled with a picadillo, but this one was beef based.   This pepper was more al dente and I think I would have preferred it had been cooked another minute. It was not battered or fried but filled with potatoes, nuts, raisins, and banana and seasoned with cinnamon.  The filling was really tasty and the tomato sauce here was the better of the two.

chile relleno
Chile Poblano relleno de picadillo from Tabasco. Stuffed with minced beef, plantains, apples, olives, raisins & almonds. Baked and served with Manchego cheese, Mexican style au gratin, on a light tomato sauce with fresh cream.
another angle
another angle
stuffing
stuffing
awning above
awning above
Frankie shared the details of the place
Frankie shared the details of the place

 

For dessert we tried their version of Tres Leches and it was wonderful. It was a small square but plenty for two, it was that rich.  A nice moist cake was covered with whipped cream and then doused with creamy eggnog.  Yum x3!

dessert menu
dessert menu
desserts
desserts
desserts 2
desserts 2
digestifs
digestifs
beginning
beginning
add sauce
add eggnog
tres leches
Three Milk Eggnog Cake: Vanilla biscuit soaked in milk and served with eggnog.
inside
inside
Frankie found some treats in the bill box
Frankie found some treats in the bill box

 

 

 

 

 

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