About the Chef
- Ricardo Muñoz Zurita -
About the Chef
- Ricardo Muñoz Zurita -
Awards
- Five Star Diamond Award, 2007
- Chef of the Year, 2008. Club Vatel Mexico
- Recognition as a distinguished Veracruzan, 2010 Government of the State of Veracruz
- Human Mind, 2010. Discovery Channel and Quo Magazine
- San Pascual Bailon, 2010
- National Tribute Fusion Mexico, 2010
- Honored at the Kooben Festival, Mérida, 2011
- Honored at the Festival: The Knowledge of Flavor, Oaxaca, 2011
- Honored at the Wine and Food Festival, Cancun, 2012
- The Key to Progress, 2013. AMAIT. (Tourist Suppliers AC) Restaurant Entrepreneur Category
- Restaurant Business Merit, 2013 CANIRAC, Production Promoter
- Chef Mentor, Gourmet Awards, 2013
- Gourmet Awards, Best Restaurant People´s Choice 2014
- Tribute from the State University of Mexico, 2014
- Recognition from the Government of Campeche, 2015
- Finalist for the Basque Culinary World Prize, 2017
- Recognition of Gastronomic Merit (Mexican Academy of Gastronomy), 2018
- Special recognition from CANIRAC "For Promoting the Dissemination of Gastronomy". 2021
- CANIRAC recognizes his career; it is announced that starting in 2025, the "Young Chef of the Year" category will bear his name. 2024
- Sabor es Polanco: for its unparalleled work in researching and promoting Mexican cuisine. 2025
Forty years of work as a researcher and historian of traditional Mexican cuisine have been dedicated to documenting, teaching and disseminating the country's culinary heritage.
He has traveled throughout Mexico discovering and systematizing processes, with special attention to native ingredients, ancestral techniques and ritual expressions of the communities, in dialogue with oral knowledge and the memory of traditional cooks.
Her work has been fundamental to the recognition of Mexican cuisine as an "Intangible Cultural Heritage of Humanity" by UNESCO. Her voice has been heard in academic settings, international forums, and universities, where she has served as a lecturer and professor.
Awards
- Five Star Diamond Award, 2007
- Chef of the Year, 2008. Club Vatel Mexico
- Recognition as a distinguished Veracruzan, 2010 Government of the State of Veracruz
- Human Mind, 2010. Discovery Channel and Quo Magazine
- San Pascual Bailon, 2010
- National Tribute Fusion Mexico, 2010
- Honored at the Kooben Festival, Mérida, 2011
- Honored at the Festival: The Knowledge of Flavor, Oaxaca, 2011
- Honored at the Wine and Food Festival, Cancun, 2012
- The Key to Progress, 2013. AMAIT. (Tourist Suppliers AC) Restaurant Entrepreneur Category
- Restaurant Business Merit, 2013 CANIRAC, Production Promoter
- Chef Mentor, Gourmet Awards, 2013
- Gourmet Awards, Best Restaurant People´s Choice 2014
- Tribute from the State University of Mexico, 2014
- Recognition from the Government of Campeche, 2015
- Finalist for the Basque Culinary World Prize, 2017
- Recognition of Gastronomic Merit (Mexican Academy of Gastronomy), 2018
- Special recognition from CANIRAC "For Promoting the Dissemination of Gastronomy". 2021
- CANIRAC recognizes his career; it is announced that starting in 2025, the "Young Chef of the Year" category will bear his name. 2024
- Sabor es Polanco: for its unparalleled work in researching and promoting Mexican cuisine. 2025
Forty years of work as a researcher and historian of traditional Mexican cuisine have been dedicated to documenting, teaching and disseminating the country's culinary heritage.
He has traveled throughout Mexico discovering and systematizing processes, with special attention to native ingredients, ancestral techniques and ritual expressions of the communities, in dialogue with oral knowledge and the memory of traditional cooks.
Her work has been fundamental to the recognition of Mexican cuisine as an "Intangible Cultural Heritage of Humanity" by UNESCO. Her voice has been heard in academic settings, international forums, and universities, where she has served as a lecturer and professor.
Considered one of the most important Mexican gastronomy research chefs of the 21st century and named by Time magazine as "Prophet and Preserver of culinary tradition for his pioneering vision to investigate, rescue and disseminate the culinary roots of Mexico."
Author and Researcher
- Stuffed Chiles in Mexico, (UNAM 1996)
- Green in Mexican cuisine, (HERDEZ 1999)
- Encyclopedic Dictionary of Mexican Gastronomy (CLIO 2000)
- Almond Tree Food, (Mexican Restaurant Corporation, 2001)
- Mexican Salsas, (Larousse 2009)
- The Classics of Mexican Cuisine (Larousse 2009), winner of the 2010 Gourmand Award for local cookbooks
- Green, White and Red in Mexican Cuisine, (Larousse 2010)
- Encyclopedic Dictionary of Mexican Gastronomy (Larousse, 2012)
- His most recent publication is “The Native Chillies of Mexico”
His book Los Chiles Rellenos en México has been reissued 5 times, the latest edition being bilingual English-Spanish.
His books contain a lot of unpublished information in which the author's voice explains not only the recipes but also their history.
Throughout his career he has received various recognitions and awards, such as being part of the Culinary Academy of France and Chef of the Year by the Vatel Club of Mexico 2008.
Contributor to specialized magazines such as: Gourmet México, Sabor México, Sabor a México, Elgourmet.com and México Desconocido, among many others.
Host of the Internet radio program CODIGO COCINA MEXICANA, which is part of the Internet radio station project of the Ministry of Culture of the GDF, CODIGODF.
She teaches cooking classes and gives lectures on Mexican gastronomy at different universities and institutes in Mexico and abroad.
In an alliance with Culinaria Mexicana in 2016, a medal was created under the name of Ricardo Muñoz Zurita, which recognizes the following achievements:
- For merit in gastronomic education
- For merit in gastronomic research
- For editorial merit in the field of gastronomy
More than 20 years since our first opening
Today, many dishes that are now famous have been introduced to the country, dishes that were previously completely unknown to most of Mexico. Among others, we can mention tikin xic fish, venison salpicón, black mole, and white pipián.
Our goal is to make great Mexican cuisine accessible to a wider audience at prices that are affordable for most people. In fact, for the past ten years, food critics have consistently ranked our Blue restaurants as the best value for money, based on their quality-to-price ratio.
MILESTONES
1998
Marking the beginning of a culinary legacy, Baillotte introduces Copenhagen to the art of modern Nordic fine dining.
2003
Baillotte expands its offerings with exclusive private dining and catering services, bringing the sophistication of Nordic cuisine to intimate celebrations and events.
2018
Celebrating twenty years of innovation, Baillotte hosts a gala dinner featuring a retrospective menu honoring its most beloved creations.
2024
In recognition of its impeccable culinary artistry, Baillotte is awarded its second Michelin star, solidifying its place among the world's finest restaurants.
