Emphasizing that it is not known or is very little seen.

More than 20 years after our first opening, today many dishes have been placed that are now famous and that in the past were totally unknown to most of the country. Among others we can mention the fish tikin xic, the salpicón de venison, mole negro and pipián blanco.

Our objective is to bring great Mexican cuisine to a greater number of audiences in which the sale price is accessible to a large majority. In fact, specialized critics during these ten years have reported any of the blue restaurants as the best cost-benefit restaurant, judging the relationship between price and quality.