Morelia | Restaurant

La Azotea de los Juaninos

Gastronomic and visual display next to the cathedral

Reservations > (52) (443) 312 00 36

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The restaurant

The Azotea (Rooftop) is a scenic restaurant in the broadest sense of the term. The main view is the omnipresent cathedral with Avenida Madero disappearing into the distance - recommended in the evening or when the night time lighting bursts forth. Another view is the one popular among the cosmopolitan crowd that gathers in the main dining room or in the bar area. And finally, the most succulent scene consists of contemporary Mexican and Michoacán dishes.

Our Chef

Rubén Cruz

The chef at La Azotea has very carefully created a rich menu which is both diverse and balanced. It includes the outstanding fillet steak with nopal cactus with a sauce made from 5 chilies, which he presents in detail.

Distinctive features

Without any doubt the terrace... a site of the ideal height both for observing and being observed, from the heart of the city.
The commitment to the wine cellar... which offers domestic and foreign wines of character and balance.
The fact that it is part of a hotel... an excellent one, which combines the best of Novo-Hispanic classicism with international trends.
Its escamoles, its zucchini flower and chile poblano cream soup, its monjitas (little nuns) sweets and the steak and nopal cactus with five chili sauce

The best table

The one in the corner

Tables 50 and 51 in the terrace area are undoubtedly the best corner in Morelia to appreciate the most captivating skies when the sun sets over the historic town center and the cathedral.

See the best table >>

The restaurant Gastronomy Reservations

Club cookbook

Download our cookbook and consult the complete recipe

Braided fillet and cactus paddle in a 5-chili sauce

Medium Level of difficulty: Medium

Preparation time: 1 hour

Serves: 4

ICARO (Nebbiolo, Merlot y Petit Syrah)

Ingredients

800 g beef steak
280 g cactus paddle
500 ml Salsa Borracha al Tequila ("drunk" tequila sauce)
150 ml olive oil
25 g guajillo chili
25 g pasilla chili
25 g black chili
10 g nuts
1/2 garlic clove
5 g onion
10 g almonds
5 g herbs (bay leaves, thyme and marjoram)
10 g peanuts

Prepare 200 g fillet sheets
Roast the cactus paddle and season
Braid the fillet with the cactus paddle
Grill before serving
Fry the chilies, peanuts, onion, garlic and bread, almonds, nuts and herbs.
Blend with the chicken brot
Fry until it boils, season. Flambé with tequila
Roast the corn on the grill together with the husk until cooked
Cut in half for presentation
Roast the jalapeño chilies, remove the veins and fill with grated Manchego cheese
Place in microwave oven for 30 seconds to melt the cheese

Wine, champagne and spirits list>>

The best wines for the best tables

Tasting menu>>

Our Chef's best specialties

The restaurant Gastronomy Reservations