Known as the anthropologist of Mexican gastronomy, today he is the chef and proprietor of the restaurants Azul y Oro in the Centro Cultural Universitario of the national university (UNAM); Azul Condesa; and Azul Histórico. He is a member of the International Association of Culinary Professionals (IACP) and of the Slow Food movement for sustainable gastronomy.


Muñoz Zurita isn’t just popular; he’s also talented and highly likeable. He started his professional training at the International Tourism School in Mexico City. Then he graduated as a chef from San Diego Community College in California and specialized at Le Cordon Bleu in Paris and the Culinary Institute of America in New York.

Hailed by Time magazine as a “prophet and preserver of a culinary tradition,” he is a chef who researches, recovers, and spreads awareness of Mexican cuisine and its roots. His passion has led him to travel throughout the country to explore its gastronomic wealth and to share it with the world. That’s why he’s known as “the traveler of Mexican cuisine” to some and “the anthropologist of Mexican gastronomy” to others.

His knowledge has made him a spokesman for Mexican cuisine, which has opened the doors of numerous publications to spread the word: Buena Mesa, Bon Appétit, El Gourmet, and México Desconocido, in addition to radio and television programs, lectures, gastronomy festivals, and competitions.

We have to get rid of the poor image we have of ourselves and the idea of little holes in the wall, and we have to eat with dignity and give local eateries the place they deserve
Ricardo Muñoz Zurita

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