Journal & Stories
Deep dives into centuries-old regional Mexican gastronomy, the craft behind the menu, and the stories behind 120 River Street.
Starting Tuesday, November 3, Azul opens at 11 AM every day for lunch. Why the comida is Mexico's main meal, and the long talk afterward that Mexicans call the sobremesa.
Read Story →Cochinita pibil comes to the Azul menu in the next few weeks. Here is where it comes from: the Maya earth oven called the pib, the pork the Spanish brought, and the achiote that turns it red.
Read Story →Much of the mezcal at Azul is Espadín from Oaxaca, and the bottles still don't taste alike. How place and method change the spirit, and the two wild-agave mezcals from Guerrero and Durango at the top of our list.
Read Story →Starting Tuesday, October 6, Azul has Happy Hour Tuesday through Thursday, 4–7 PM, and Sunday, 2–4 PM, with specials on selected drinks. Plus the real story of the phrase, which began on a Navy battleship and reached the bar in 1951.
Read Story →On Thursday, September 24 at 4:00 PM, the lights come up at 120 River Street. Walk-in seating for now, the comal, and what to expect on opening evening.
Read Story →The heritage of nixtamalized corn, why masa behaves the way it does, and what happens in the sixty seconds a tortilla spends on a hot comal.
Read Story →
