It is proudly and rightly said that Mexico
is a country of sharp contrasts. It is an
explosive celebration of life and, at the
same time, it celebrates the day of dead
people in their memory; it is bright color
and soft water-paint; it is the hot taste of
its chilies next to the deep aroma of it's
fine herbs, it is the artistic expression of
a fine brush as well as a strong stain
shaped in its murals. All of these and
more is Mexico, a country that stimulates
At the "El Bajio" restaurant, we are
faithfully committed to the Mexican
cuisine and its traditions, and within our
possibilities, we integrate Mexican
artifacts so that, in addition to serving
you with the best and most traditional of
our gastronomy, you are accompanied by
Mexican arts and crafts.
Cheers and bon appetite to all of your
Founded in 1972 by: Raúl Ramirez
Degollado and Alfonso Hurtado
Morellón, "El Bajio" now has nine
locations all supervised by the well
known Mrs. Carmen "Titita", where
we await for you to enjoy our
traditional Mexican dishes. In
"Branches" you will find the address
and schedule of each of our
Excellent host, mother of five children,
ambassador of Mexican Cuisine, Carmen
Titita Ramírez Degollado remembers her
infancy between aromas of the authentic
gastronomy of her birth city of Xalapa,
The aroma of herbs always inundated the
ambience at her home; an atmosphere full
of smells and tastes is part of the soul of
the "El Bajío" restaurant. Carmen Titita
remembers that her husband had great
friends. One day one of them, a French
man, came to visit him and he said: "I don't
want anything else, that you inviting me to
your house, I want to taste that succulent
"fideo" (pasta) soup that your wife
makes..." Carmen Titita adds, "That was
how I understood that I could share the
richness of typical cuisine, with all those
people who truly appreciate it."
When she assumed full responsibility of
"El Bajío", Carmen Titita, thought of a
place where people came to eat "really
delicious", as if everyone were invited to
her house, and with the purpose of always
giving the best attention to guests. In spite
of this, at the time she did not think to
become a professional cook, but today she
is recognized as a great chef.
She has traveled Mexico and the
world, to show the delights of the
Traditional Mexican Cuisine. To her,
the taste of typical Mexican cuisine
dishes, is the base of our great
Carmen Titita is an example of the
Mexican women, who has a
successful professional career,
achieved with great dignity and
honesty in a male dominated society.
Currently, she is dedicated to divulge
and promote the Traditional Mexican
Cuisine, so that these memories,
knowledge and traditions last and
nourish the young generations.
During more than 30 years Carmen
"Titita" has been the owner and Chef of
the original "El Bajío" restaurant located
in the northern part of Mexico city, in
In 2006 and 2007 in association with
partners and family she opened five new
"El Bajío" restaurants: in Parque Delta,
Polanco, Parque Lindavista, Reforma
222 and Tezontle.
In 2009 and 2010 two additional restaurants were opened: Santa Fe and Acoxpa, and a new one in Insurgentes will open this August.
Throughout the years she has also given
cooking demonstrations and presented
gala dinners featuring Mexican Cuisine
at such prestigious places as:
*James Beard House Foundation, New York, U.S.A.
*Ritz Hotel, Lisboa, Portugal.
*Mana Lani Bay Hotel, Honolulu, Hawaii, U.S.A.
*Culinary Institute of America Graystone Santa Elena, Napa Valley, California, U.S.A.
*Rio Hotel, Las Vegas, Nevada, U.S.A.
*J.W. Marriot Hotel, Kuala Lumpur, Malasia.
*The Ladies Scofier, Atlanta, Georgia, U.S.A.
*Hyatt Hotel, Seatle Washington, U.S.A.
In addition, she has received awards and
acknowledgements and she has performed
promoting and consulting activities:
*The American Academy of Hospitality
Sciences 1998 Five Star Diamond Award.
*Ten years of participating in the
Gastronomic event included in the annual
Festival of the Historic Center of Mexico
*Consultant for various Mexican
Restaurants in the United States and
*Active member of the Mexican
Association of Restaurants (A.M.R.) in
*Member of the International
Association of Chefs (I.A.C.P.) U.S.A.
*Three years of demonstrating Mexican
Cuisine during special sections at the
Culinary Institute of America, Napa
*Representing Mexico in the U.S.
promotional campaign "Got Milk" on
T.V. in the Los Angeles area of
*Winner of the "La Llave Empresarial
2006" (Entrepenur key for 2006)
awarded by the Association AMAIT and
*She was nominated by the New York
Times as one of the two matriarchs of
*Winner of the prize of enterprise merit
*The Mexican National Restaurant and Food Chamber (CANIRAC) gave her its top prize: the 2009 National Prize for the best Restaurant Company.
Her deep concern that the traditions of
Mexican Cuisine would be lost, brought
her to write about her experiences in her
kitchen at "El Bajío" in a book, in order
to leave her book as her legacy for future
"Alquimias y Atmosferas del Sabor" the
cookbook written by Carmen Titita, was
awarded two prizes at the Goumand
World Cookbook Awards 2002: Best
Chef Book in Spanish (Latin America)
and Honorable Mention for Best Chef
Book in the World.
Carmen, passionate in searching out the
traditional in Mexican cuisine, is also
enthusiastic about Mexican popular arts
and handicrafts, and uses outstanding
examples to decorate all "El Bajio".
Special traditional pieces are bought out to
celebrate such memorable and loved
festival as the Virgen of Candelaria,
February 2nd, the Altar of Dolores, Easter
Week, Independence Day, September 15th.
Among her specialties, she offers exquisite
typical Veracruz breakfasts which include
"gorditas" flavored with anis and molasses
or filled with beans, Papanteco and
Veracruzano style "tamales", eggs
prepared in various ways and an
assortment of different fresh fruit with
For lunch there is Michoacan style
"carnitas", mole de olla, mole de Xico and
a daily changing selection of dishes from
all over the different regions of the
What some of our guests have said about
"El Bajío": "At "El Bajío" I find the
traditional flavors of Mexican cooking,
the variety of dishes that we have
throughout our provinces, the quality of
the ingredients, and a very agreeable
atmosphere…" "I take my Mexican and
foreign guests there so they can taste
what is our authentic Mexican food".
Among the comments that make us
proud at "El Bajío" is this one by Ferrán
Adrià, considered one of the best world
chefs, who said that "El Bajío" is the
world's best restaurant for traditional
Also, Diana Kennedy famous for her
research and writing about Mexican
Cuisine has also given us her
recommendation, as has done the late
Paco Ignacio Taibo I, a highly esteemed
commentator on our culture, who once
wrote, loosely translated: what we
enjoy here... that what we appreciate
here, is priceless.