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Mexico City, Mexico


Mexican cooking maestro puts his own take on local classics

What makes it special: Celebrity chef-owner Enrique Olvera has taken Mexican food – from street to haute cuisine – and given it his own unique treatment. Using everything from chicatana flying ants to octopus and suckling pig, he brings out all the wonderful flavours of Mexico in fresh and sophisticated ways.

How it works: 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 the barbacoa lamb taco, which oozes juicy barbecued flavour, and the egg ‘infladita’ with grasshopper sauce. The signature Happy Ending dessert includes a spiral of churros with chocolate dipping sauce and a selection of small sweet treats.

Must-try dishes: 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 – at latest count – almost 1,000 days. The contrasting flavours of the two moles make for a fascinating delve into the magic of Mexican cuisine.

To drink: Olvera celebrates all things Mexican and the drinks menu is no different: there’s an extensive range of mescal and agave spirits as well as local and international wines, and non-alcoholic options also include the refreshing aguas frescas with mint and cucumber.

On the pass

  • Enrique Olvera (pictured) with Francisco Ibáñez

Pastry chef

  • Jorge Vivanco

Style of food

  • Mexican haute cuisine

Standout dish

  • Mole madre


  • Calle Francisco Petrarca 254, Miguel Hidalgo, Polanco, 11570 Ciudad de México, D.F
    +52 55 5545 3507
  • http://www.pujol.com.mx/