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Head chef Enrique Olvera has switched from fancy dining to Mexican food “with soul” at Pujol with market-inspired dishes that nod to a strong cultural legacy.
Cooking in clay pots has ousted the water bath but the food is no less modern – think coffee, corn and flying ants toasted and ground into a powder, stuffed into a dried pumpkin and wrapped in corn leaves, then heated to evoke a balmy Mexican street scene.
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