• The World's 50 Best Restaurants


Mexico City, Mexico


Mexican cooking maestro puts his own take on local classics at a stylish new site

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.

New location: Taking some inspiration from his successful New York restaurant Cosme, Enrique Olvera reopened Pujol at a spacious new venue in 2017. Still within the upscale Polanco district of Mexico City, the new Pujol features a wood-burning oven, terrazzo flooring, a private side room with record player and vinyl collection and a long bar that serves its own taco menu.

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 octopus with habanero ink and a chocolate tamal dessert with guayabate and tonka bean.

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 more than 1,000 days. The contrasting flavours of the two moles make for a fascinating delve into the magic of Mexican cuisine.

To drink: Pujol  celebrates all things Mexican and the drinks menu is no different: there’s an extensive range of mezcal 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

  • Alex Bremont and Pancho Ibañez (pictured) with chef-owner Enrique Olvera

Pastry chef

Style of food

  • Mexican haute cuisine

Standout dish

  • Mole Madre (reheated for more than 1,200 days)