Story / Nuestra historia
“Aguazul” — blue water — is what the Pacific looks like at first light.
We cook the coastal Mexican tradition the chef grew up on — Sinaloa and Nayarit on the plate, the border in the seasoning. Citrus, salt, smoke, a little chiltepín.
Everything cold is cut the day it's served. Everything hot leaves the pass within ninety seconds. Torres come out tall because food this fresh deserves to be looked at first.
We are bilingual on the menu and on the floor. Aguazul is the kind of place where the table next to you celebrates a graduation in two languages at once.
