Azul Y Oro

Lonely Planet review

Ricardo Muñoz Zurita famously travels throughout the country searching out traditional Mexican dishes which he then re-creates in the kitchen here with delicious results. There are four seasonal menus, special dishes that change monthly, and a daily three-course menu, made affordable for students on a budget, at just around $50 .

The antithesis of the fast-food campus norm, dishes on the Autumn menu include crema de cilantro con almendras (cream of coriander soup with almonds) and tamalitos de acelga (starter-size tacos stuffed with chard). A second restaurant opened in 2007 in the Faculty of Engineering building in the north end of the campus and, yet another, is planned for the Centro Histórico. No alcohol.