Mexico City, Mexico
Enrique Olvera (pictured) with Alejandro Bremont
María Teresa Salinas Ortíz
What makes it special: Enigmatic 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: In 2016, 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, 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 is a menu mainstay. 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 and a vision of the future, all in one bite.
Other projects: As well as his flagship Mexico City restaurant, Olvera commands another spot in New York: Cosme, whose chef-patron Daniela Soto-Innes picked up The World's Best Female Chef title in The World’s 50 Best Restaurants 2019. In 2017, he expanded his hold on the big apple with Atla, and along with Soto-Innes, he plans to open a restaurant in Los Angeles in 2020. Olvera has also published several books, among which Mexico from the inside out in 2015.