Mexico City, Mexico


  • Dish 1
  • Interior
  • Dish 2

Mexico’s most famous chef filters his country’s deep-rooted cuisine through a contemporary lens

What makes it special: Celebrity chef Enrique Olvera is credited with proving that rustic Mexican flavours deserve as much attention as any other haute cuisine in the world. And Pujol has been his pedestal to make that point via a tasting menu of refined and elegant plates built from indigenous ingredients that pay tribute to Mexico’s rich culinary history.

A new home: Last year, Olvera relocated his 17-year-old Polanco restaurant to a stunning, mid-century mod home within the same neighbourhood, building a comfortable space that’s aglow in natural light. Beyond expansive windows, the new Pujol involves a wood-burning oven, terrazzo floors and a long dining bar that offers a separate taco tasting menu.

Most famous dishes: While Pujol’s menu changes seasonally, the restaurant’s signature Mole Madre, Mole Nuevo will always grace the menu. Think, a perfect circle of fresh mole surrounded by a larger ring of mole that’s aged for more than 1,000 days, beside a basket of warm tortillas – a taste of Mexico’s past. 

Other projects: Olvera commands not one but two dining engagements on The World’s 50 Best Restaurants list. Cosme, the modern Mexican restaurant in New York that he opened in 2014, made its debut onto the list last year and this year has risen to No.25.

Images: Maureen M. Evans


On the pass

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

Pastry chef

Style of food

  • Mexican haute cuisine

Standout dish

  • Mole Madre (aged for more than 1500 days)