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Pujol

Mexico City

An unexpected taste of modern Mexican cuisine

On the Pass

Enrique Olvera and Jesús Delgado Durón

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 12 more 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 ingredient. The colourful and stylish dishes change daily and may include a blood orange aguachile [similar to ceviche]; a mouth-watering tuna taco; shiso with campechana [Mexican seafood cocktail] sauce; or a lobster taco with salsa macha, macadamia nuts and fresh cheese. Those with a sweet tooth will love the cactus sorbet, or the pickled figs with fig leaf ice cream.

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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