Mexico City

A vision of Mexican gastronomy presented with regional refinement


On the Pass

Chef Enrique Olvera and chef de cuisine Jesus Durón

If there is one dish that best describes this epoch-defining Mexican restaurant, it’s Mole Madre, Mole Nuevo. A simple-looking plate which comprises a perfect circle of fresh mole surrounded by a larger concentric ring of mole that’s aged for more than 1,000 days, it’s a dish that has been on the menu across Pujol’s 24-year history, capturing Mexico’s past, present and future in one bite.

In looking to represent Mexico’s vast natural larder, chef-founder Enrique Olvera’s hunt for indigenous ingredients across the country’s 31 states is never-ending. He looks to pay homage to each region and establishes relationships with producers which sees them paid in advance and rewarded for showcasing sustainable credentials. Initiatives such as this saw Pujol rewarded with the Flor de Caña Sustainable Restaurant Award in 2020.