Why visit: Enrique Olvera pioneered the new Mexican gastronomy movement at his restaurant Pujol in Mexico City, influencing a generation of young chefs in the process. The opening of Cosme in 2014 introduced New Yorkers to his contemporary cooking, which is anchored in Mexican traditions, for the first time and has been a runaway success.
Typical dishes: Half lobster pibil comprises claw and tail meat with a black-bean and chorizo mole, while duck carnitas is one of the city's most Instagrammed dishes. Rohan-breed duck is cured in salt and slow cooked in condensed and evaporated milk and Mexican cola, topped with onions, lime, coriander and radishes, and served with heirloom tortillas.
About the chef: Olvera studied at New York’s Culinary Institute of America before setting up Pujol in 2000. It was placed at No.16 in The World's 50 Best Restaurants 2015 and the chef has been recognised with numerous other awards, including the Chefs’ Choice Award, voted for by the chefs of Latin America’s 50 Best Restaurants.
To drink: Mexican libations are a feature with superb mezcals and tequilas, freshly made 'aguas frescas' and single-origin Mexican coffee.
Bonus fact: The restaurant makes 2,000 tortillas a day using heritage varieties of corn imported from Mexico.
Images: Fiamma Piacentini
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