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Pujol

Mexico City

An unexpected taste of modern Mexican cuisine

On the Pass

Enrique Olvera

In a nutshell: Pujol opened its doors as the new millennium rang in. Founded by chef Enrique Olvera, from the first day it featured an innovative proposal rooted in high-quality indigenous ingredients and diverse techniques, adding a modern twist to traditional Mexican recipes and serving them in the most elegant way possible.

About the chef: Olvera studied at the Culinary Institute of America and opened his flagship restaurant in Mexico City at just 24 years old. Four years later came Cosme, his first restaurant in New York. Since then, he has opened more than 10 restaurants and published several books on gastronomy, sustainability and the relationship between food and social responsibility.

Chef’s choice: On the restaurant’s omakase tasting menu, the humble taco is the only permanent dish. The colourful and stylish plates change daily and may include a tuna steak with palm heart milk, hard-boiled egg, pico de gallo, celeriac andsweet potato chips; a kampachi tostada with chilli toreado mayonnaise, fried leek and serrano chilli, and the unmissable mole. Desserts may include the likes of Ataúlfo mango with mango sorbet, saké, fermented lemon slushy and basil.

Sustainability and ingredients: Pujol prioritises sustainability by supporting small farms, taking care of the soil and using resources efficiently. Its commitment is evident in its sourcing, with the team building the whole menu based on available produce from the 15 farmers it works with, living by the motto, ’never waste’.

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