No.4

Pujol

Mexico City, Mexico

On the pass:

Enrique Olvera

Pastry chef:

Style of food:

Contemporary Mexican haute cuisine

Standout dish:

Corn with chicatana ant mayonnaise

Contact:

Tennyson 133, Polanco, 11550 Mexico City

+52 55 55454111
http://pujol.com.mx/

Evolving experimental food rooted in tradition from Mexican food and restaurant pioneer

Chief reason to visit: High-end Mexican food remastered under the guidance of the country’s premier contemporary chef.

A brief history: Opened in Polanco back in 2000, when chef-owner Enrique Olvera was just 24, Pujol developed a stellar reputation on the back of its reinterpretation of popular national dishes. In recent years, Olvera has switched focus to experiment with age-old ingredients and techniques to create entirely original dishes. In 2017, the restaurant moved to a spacious new venue, taking inspiration from Olvera’s successful New York restaurant Cosme.

On the menu: Diners at Pujol are given a daily menu that includes snacks for all, then a choice between items for the next six courses. Highlights include octopus with habanero ink or suckling lamb tacos.

Must-try: Pujol’s signature is the Mole Madre, Mole Nuevo: a plate with a perfect circle of fresh mole sauce encased in an outer layer of mole that has been aged for more than 1,000 days. The contrasting flavours of the two moles make for a fascinating delve into the magic of Mexican cuisine.

A word on the dining room: The relocated Pujol features a wood-burning oven, terrazzo flooring, a private side room with record player and vinyl collection and a long bar with its own taco menu.

Other ventures: Olvera owns Eno, a chain of more casual restaurants and cafes in Mexico City, as well as Cosme in New York, which made its debut onto The World's 50 Best Restaurants list at No.96 in 2016.

Images: Araceli Paz

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