No.5

Pujol

Mexico City, Mexico

On the pass:

Enrique Olvera (pictured) and Francisco Ibañez

Pastry chef:

Jorge Vivanco

Style of food:

Contemporary Mexican haute cuisine

Standout dish:

Corn with chicatana ant mayonnaise

Contact:

Calle Francisco Petrarca 254, Miguel Hidalgo, Polanco, 11570 Mexico City

+ 52 55 5545 3507
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 and head chef Francisco Ibañez have switched focus to experiment with age-old ingredients and techniques to create entirely original dishes.

On the menu: Dinner kicks off with a range of street snacks, (Pujol-style) including baby corn with powdered ants, coffee and chile mayonnaise, followed by the likes of potato tamal with creole bean salad and the signature ‘mole madre, mole nuevo’ – a combination of aged and fresh mole sauces. Be warned that everything is not always as you expect: for example, tamales may be made with bone marrow instead of flour, while an inflated tortilla hides a soft poached egg with grasshopper salsa.

A word on the dining room: Simple and relatively unadorned, with just a dozen or so tables, but still unmistakeably a fine dining destination.

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

Images: Araceli Paz

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