I read about this place in City Paper and it got rave reviews. We typically don't drive out of the city for food but boy are we glad we did! Although it was kind of hard to find (take a right off of Route 65 North onto Rapp Street and you're there), we eventually got there and the fun began. Inside is a bright and welcoming large room with colorful Mexican paintings and Mexican Indian art pieces. The furniture is Southwest-style wood with highly polished lacquer wooden tables. The bar featured two flat-paneled TVs playing different programs. Our waiter was very friendly and explained a little of the restaurant's incarnation. We ordered jicama as an appetizer and two white Sangrias. The jicama arrived on a royal blue plate, stacked like Lincoln Logs and seasoned with fresh lime juice and red pepper flakes. The jicama was a wonderful new snack sensation for us (we were jicama virgins - we even learned how to pronounce it correctly...HIK-a-ma). Crisp, crunchy, slightly like a raw potato but with a light apple sweetness, balanced with the tart lime juice and tingly hot pepper flakes. We washed the bites down with sips of our delicious (and at $4 each...cheap!) Sangrias and cool glasses of water. Our entrees were nothing short of spectacular. My dining companion had the pork fajitas which were plentiful and fresh with hot corn tortillas for filling. I had a wet chicken burrito which was coated in just enough cheese with salsa verde and filled with HAND SHREDDED chicken and rice and sides of cool sour cream and uber-fresh onion/tomato/cilantro mixture. As if we were not stuffed enough, we had a crunchy and sugary churro with a teasing line of chocolate syrup down the middle. This meal was by far the best Mexican meal we have had in any restaurant in Pittsburgh or anywhere else for that matter. If you love Mexican food (and who doesn't?) you MUST make the drive to Azul, grab a Sangria, order some spicy fun and say, ""Ole!""
Pros: Delicious and FRESH food, friendly accommodating staff, perky (not stuffy) ambiance
Cons: Might be difficult to find and...more salsa verde next time, ok?!
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