Pujol

La comida Mexicana como nunca antes. Enrique Olvera sin duda ha hecho un espectacular trabajo en Pujol acercando platillos mexicanos a locales y extranjeros hermosamente emplatados y con un extraordinario sazón.
Elegí el menú mismo que se cambia constantemente 12 platos, el mejor para mí: el taco de tuétano.
El lugar requiere de una buena inversión, que sin duda vale la pena.
Una gran experiencia.

Es toda una experiencia, todos los platillos son deliciosos, el servicio excelente. Manejan un solo menú que cambia según la temporada, pero está perfectamente diseñado para que te vayas totalmente complacido. Recomendado para toda ocasión. Sin duda de los mejores restaurantes de México.

As service goes, the staff at Pujol was top notch and very warm and friendly to our English only speaking table. My melon agua fresca was delicious and the recommended tequila was smooth and very reasonably priced. The tasting menu included lots of choice and even extras that were little bonus bites. My only real complaint was the amount of salt on some of the dishes being high, something we noticed at a few Mexico City restaurant places so maybe it’s a regional thing. the Madre mole was simply perfection on a plate and the homemade churro spiral was light and airy.

Some of the items were just amazing, others not to my liking due to personal taste. We were here for over 3 hours enjoying the food and conversation. The dessert was well worth the wait.

TL;DR: A staggering, challenging, delicious meal in a lovely environment, served by knowledgeable and supremely competent staff.
Our 2-​top rez was for 22:00, which was the next-​to-​last cover of the night. We arrived exactly on time and were seated immediately toward the back of the house. On the brief walk to our table, I heard probably more English being spoken than Spanish, and once seated we were presented with an English language menu by a server (who also spoke flawless English).
Pujol has a lovely atmosphere that is at once modern and intimate. There are 11 tables, so the noise level is such that I didn’t feel as if I needed to raise my voice to be heard by my wife (or by our servers). The lighting is just right — all in all, there’s nothing to take away from the food that is served.
As for the meal… it was equally delicious and challenging. The botanas course was truly amazing — especially the tostada and the elote — featuring flavors that I was completely unfamiliar with (but now will certainly seek out). I had the cuitlachoche second course, which presented another set of new flavors along with unfamiliar textures that, frankly, I struggled with (but which were flawless in their way, and that I finished). Next, an intermezzo of barnacle crudo, which I loved — fresh, light, and delicate (though I mistook the barnacles for pulpo initially). The third course was a suckling lamb taco that I ate so quickly that it seemed as if I’d thrown it on the ground — every part of it was stellar. Fourth, I enjoyed the pollo with adobo; and then the last savory course: the famous mole madre, mole nuevo. The mole madre was over 850 days old and betrayed a depth that made the nuevo seem nearly sprightly.
The pre postre was a joyful surprise and probably my favorite single thing of the night — coconut and lychee styled to look like nigiri. And the final feliz was an array of deserts — churro, chocolate, ice cream, and more: a very strong finish to a staggering, benchmark meal.
Throughout, I enjoyed mezcal recommended by the sommelier, whilst my wife enjoyed Mexican wine he recommended. We were happily surprised by the quality of both.
This was our most expensive meal of our weekend in the DF (about as expensive as all our other meals combined) at roughly 5,200 MXP, including gratuity. It was completely worth it, and would have been worth more than that, based on other meals we’ve had at «this level» at home and abroad.
If you choose to go, note that the food is at times… well, it’s challenging. It turns out that I’m not a big fan of the second course’s cuitlacoche; and my wife was challenged by the salsa de chapulin element of her fourth course option. It’s not that there was any question about the preparation — the egg aspect of her course was cooked perfectly, as was the higado de pollo of mine. Neither ended up taking away from the meal, but both were very different from what our experience, and expectations, caused us to imagine. Ultimately, I’d recommend Pujol to anyone — if only to hear what they thought of the experience. Because it’s one I don’t think I’ll forget.

FUCK. YES.
If I could leave my review at just two words I would. But that’s not too helpful now, is it?
My fiancé and I are big food fans and when we travel we’re always on the hunt for the best places to eat and drink. Frequently spying on the World’s Top 50 lists and Michelin star rated restaurants, Pujol has been on our list for years. On a recent trip to CDMX we knew we needed to get a reservation! Calling ahead a few weeks in advance, we were thrilled that daytime/​lunch spots were open. Why? Because one: when you go all out and eat a ton it sucks to finish your meal at 11pm or later and go to bed feeling crazy full. And two: the lunch option at Pujol actually included an additional dish, so we were going to try more food and have the entire rest of the afternoon/​evening to digest it!
The dollar/​peso exchange rate is really favorable to US citizens at the moment and so we ate for appx $ 100 US per person, including drinks! For a 3 Michelin star rated restaurant this is almost unheard of. As a group of four (we came with friends) we were also fortunate enough to try literally every dish on the menu. If you’re going in groups, I recommend this strategy!
The tasting menu had the option of 4 or 7 courses, 8 during lunch. We opted for the latter but here’s the trick… even among the specific courses there are additional options to choose from. It worked out perfectly that each tasting had exactly 4 choices so we all agreed to choose 1 of each and every time a dish arrived we’d take ¼ of the dish and pass it to the left. All told, my friends and I were able to try everything. It was silly but really fun. We all agreed that it was the best way to order because had we limited ourselves to a few options we’d have missed out on so much.
What was most interesting was that there wasn’t a single dish that fell short. There were dishes that were standouts but across every single item I tried, my friends and I all agreed that nothing was amiss.
There are menus available in both Spanish and English and if you don’t speak any Spanish they’ll do their best to assign you to a table with staff that can speak in English. We were a mix of both Spanish and English speakers and our server was outstanding. She was cordial, polite, funny, always on top of it and quick to assist staff in replenishing cocktails, mezcal, wine, and water.
The décor here is also gorgeous and the space is super sleek. If you have questions about the art, the pottery, the dishes, glassware, etc — you’ll be impressed! Our server knew where everything came from and had a story or answer for every question we asked. It was obvious she was passionate about her job and passionate about the people she worked with to help make the execution of this meal among the best I’ve ever had. I will never come back to MX without visiting Pujol — truly a major highlight of our trip.

Pujol es sinónimo de perfección. Creo que es el único lugar del mundo que si uno separa la vista de la persona que te acompaña o del plato que estás comiendo llega un mesero en forma instantánea. Menú de 6 tiempos gran carta de vinos y tequilas muy especiales. Da la sensación de estar en el restaurante más elegante de París o Nueva York. Creo que ha sido sin duda una de las mejores experiencias culinarias de la vida

Pujol did not disappoint. Worthy of my first 3 Michelin star experience. The bf thought the service was lacking a little of a 3 Michelin but I thought it was still pretty good. 3 hours of a fun and inexpensive meal (inexpensive coming from a person who lives in San Francisco and has paid $ 400 a meal before).
So happy that I was able to get a reservation through open table a month and half before my trip. Note: the open table reservation was in Spanish and I had to put my credit card down to secure the table.
With the meal and drinks it was about $ 130 a person.
Each dish was tasty and fun to eat.
Especially loved their signature dish: baby corn with ants and mayo in a roasty container. The aged mole was good but not mind blowing for me but I was very appreciative of the age factor. I might never eat a mole that old in my lifetime again.
They do not have wine pairings but there is a alcohol guy who will recommend liquors with the meal. Bf was recommended mezcal, artisanal local beer, wine, and tequila to pair with his dishes. This might not be good for someone that doesn’t like to mix their alcohols.
One last tip, the restaurant was close to my hotel to walk but valet was 50 peso (less than 3 bucks!)
All in all a fantastic evening and a meal I won’t forget both in price and from an experience perspective.

What a culinary experience! I love the dark décor which really makes one focus on the food and the amazing wines. Staff were very knowledgeable and friendly. Very fine dining but still maintains a relaxed atmosphere.

Pujol, pujol, pujol.
First I want to apologize for not writing this in Spanish since I don’t speak the language. I hope this message can help the English speaking Unilocalers.
I was on my way back to the US from Cuba (yes, sort of breaking the law) and had a 10 hour layover. Made my 1-​person reservation for lunch at this renowned establishment.
The interior is chic and what one would expect with a top notch restaurant. Very hip. A number of bigger tables for bigger groups and a series of small booth-​like tables.
They offer a 7– course or a 4-​course lunch menu with vegetarian options. Wide selections of spirits, cocktails and wine. I chose the a couple mezcal cocktails which were nicely done and the staff at Pujol gave good descriptions and recommendations about the menu.
The food. It was amazing and I wished I got to try the other options on the menu. The items are designed to reflect the local eating cultures with exotic ingredients like powdered ants (so be prepared). The street food first course was really impressive and my favorite. You will feel like you are in an art gallery, both visual and sensual!
Make your reservation today! It’s a once in a life time experience!

Chef Enrique Olvera’s superb haute cuisine, Mexican way, Pujol restaurant is an absolute must visiting Mexico City (CDMX). Located in Polanco it is a very upscale, intimate and classy restaurant with only menu degustation for dinner. I loved the food, very innovative with lots of flavors, all according to seasons. Excellent service and great ambiance! Highly recommended!

Comida con menú fijo del cual puedes seleccionar los tiempos, todo exquisitamente trabajado, súper profesional que va ligado al precio que pagas, aunque creo que el precio es excesivo.

Ah Pujol… quelle belle histoire d’amour! Cette grande table mexicaine, nous l’avions découverte il y a 2 ans, et de retour à Mexico c’était un passage obligé tant l’enchantement de la 1ère fois avait été grand.
Arrivés un peu en avance (difficile de bien prévoir l’heure précise d’arrivée avec les distances et la circulation dans cette ville tentaculaire), on nous a gentiment fait attendre que notre table soit prête dans une sorte d’antichambre du restaurant à l’entrée avec une boisson, agua avec de la menthe et concombre.
Une fois installés, on découvre que le menu n’est plus un menu surprise, mais que de manière plus traditionnelle c’est à nous de choisir quelques plats pour le plat 2,3 et 4. C’est pas déplaisant mais ce qu’on adore normalement dans les grandes tables gastronomiques c’est le fait d’avoir à chaque fois des menus surprises et de faire une confiance totale au chef.
Commence donc ensuite le service, une succession de plats 100% mexicains mais façon gastronomique. On retrouve en entrée ce qui doit être le plat emblématique du chef Enrique Olvera puisqu’on l’avait déjà eu il y a 2 ans: du maïs enrobé dans de la mayonnaise et du café. Ça paraît tout simple comme ça mais que c’est bon ! L’entrée a été une succession de petits plats, à manger dans un ordre bien précis, et avec de très bonnes surprises qui nous font parfois décoller. C’est fou comment de tous petits plats peuvent parfois mettre votre bouche en fête !
En plats on a ensuite eu en fonction de ce qu’on avait choisi du poisson, de la viande et d’autres plats typiques mexicains. J’ai pour ma part particulièrement aimé le tamal: accompagnée d’une magnifique sauce et de quelques herbes, c’était un délice, le genre de plats qui nous fait comprendre qu’on est bien dans un grand gastronomique. Et l’enchantement de Pujol qui nous a fait revenir, goûter à des plats de la cuisine quotidienne mexicaine que l’on retrouve partout pour à peine 2 – 3 €, mais revisités d’une telle manière, de la vraie gastronomie mexicaine !
Même si l’enchantement n’a pas été aussi fort que la 1ère fois (effet surprise passé on pense…) le menu a été une vraie réussite, avec toujours quelques bonnes surprises qui nous font littéralement décoller, et toujours un repas que nous laisse bien calé sans se sentir gros malgré tout ce qu’on a pu avaler.
Comptez au moins 3h pour justement avaler tout ça et une belle addition à la fin mais si un jour vous passez par Mexico (ou si tout simplement vous y habitez), pensez bien à réserver et à aller y faire un tour, c’est peut être la plus belle table mexicaine ! (Elle a en tout cas la réputation selon le top 50 world’s best restaurants), pour notre part c’est certain on y reviendra, c’est devenu un incontournable !

When you go to Pujol, you not only get to try amazing food but you get to have an entire culinary experience. Each dish is prepared in such a way that complements the next one. I especially appreciated the way that each dish was supposed to be tried in a particular order. The serving staff provided such great explanations of each dish and their service was impeccable.
The menu is a tastings menu and the selections vary according to what is in season. When we went I thoroughly enjoyed each dish I tried. My favorites were the Abalone, the crusted chicken, the rabbit taco, and the churro. I definitely recommend coming here for the amazing food and wonderful experience.

Este lugar no se trata de ir a comer, se trata de ir a tener una experiencia culinaria. Todo esta orquestado a la perfección, los sabores, las texturas, las temperaturas, los colores…
Recomiendo el menú de degustación para tener la experiencia completa.
Lugar obligado para llevar a los extranjeros a probar comida mexicana llevada a otro nivel.
Uno de los mejores restaurantes de México y de el mundo.

Pujol is located in Colonia Polanco and pretty hard to find if you’re not on the look out. It’s a lovely upscale restaurant in one of the more affluent areas of CDMX (i.e., Ciudad de Mexico) with a very lively crowd during dinner. The Chef Enrique Olvera is an American trained chef serving Mexican Haute Cuisine. Here are Pujol’s accolades:
1) #20 on the San Pellegrino 2014 World’s Best Restaurants
2) #16 on the San Pellegrino 2015 World’s Best Restaurants
Pujol is a very small and intimate restaurant. The service was fantastic and servers spoke English. They did a wonderful job of explaining every dish. The dishes ranges from anything to indigenous dishes to street food employing modern techniques and native ingredients.
The menu is a tasting menu with options. Now, here are my favorite:
1) Jerky Tartar — The raw beef was served with preserved lemon, radish, watercress, and creole avocado. Now, I’m not a big fan of watercress but it went well with the dish. The earthy flavors of it complemented the raw beef very well. The watercress gave the dish a more robust flavor and was a delight to eat with the provided corn tortilla.
2) Suckling Pig Taco — This was probably in my top 5 suckling pigs I’ve ever eaten. The pig was extremely tender like A5 Japanese Wagyu. It easily tore apart as you bit into it and had loads of flavors. It was served with a smoked tortilla, tatemada sauce, chinicuil, chickenpea purée, coriander and red jalapeño. This dish is easily the best bouchie taco I’ve ever eaten in my life. Luckily for me, the Chef was kind enough to share the recipe for me. Yes. I know. I’m pretty f*cking bad ass.
Overall, Pujol was a fantastic experience. I would have to rank Pujol at the top of all notable Mexican restaurants on the World’s Best list. The food and the service was on par with Michelin rated restaurants. I do think they’re going to get their stars since Michelin is headed to South America.
US 2015 Michelin 3 Stars Count: 12 Down. 0 More.
2015 Michelin Rated Restaurant Count: 27
San Pellegrino 2014 World’s 100 Best Restaurants Count: 18
San Pellegrino 2015 World’s 100 Best Restaurants Count: 20

This dining experience at Pujol was the highlight of my trip down to CDMX! Considering I was there during F1 racing, Halloween, and Dia de Los Muertos, that was quite impressive. From the moment we entered the restaurant, I knew we were in for a great evening. The staff was extremely friendly and the ambiance was quaint and settle. Nothing was overdone nor was the décor obnoxious. We were sat right on time based on our reservation slot and our server was prompt but never rushed us.
The food can only be described as complex in technique, elegant in presentation, true to the local ingredients, and memorable in its flavor!!! From dish to dish, I am not sure I could true pick out which was my favorite part. It definitely felt like the progression from start to finish was executed flawlessly. Our SOM was great! I would highly recommend that you have the SOM recommend your wine selection dish by dish. You will be in for a treat! I don’t want to give too much detail about the food because I think the menu revealing is part of every dining experience.
Thank you, Enrique Olvera! You have created something really special down there in CDMX!

This place is awesome! What makes the tasting so special is that you can pick the items from the list (in case you’re allergic or dislike something). First we start off with the variety of street food like crudo and tostada, but the best is the smoked baby corn with mayo. My fave food on the tasting was the egg infladita with beans and chapulin sauce (must have). The last dish before the Happy Ending dessert are the new mole and aged mole (812 days), neither me and my mom love this, just because we are not used to it. The service was wonderful and the server spoke english very well. I was not a big fan of the desert because most of them was too sour for me. Will definitely recommend this place!

So very good. Creative food. Attentive but not intrusive service. And the chocolate with strawberry flavor when we were literally walking out the door was phenomenal. Get all the courses, it is worth it.
If you are early for lunch you have to wait outside, just fyi. But it is a nice area.
Especially enjoyed the barbacoa taco, the cuitlacoche, the perfect egg, and the happy ending.

Me encanta! Gran lugar excelente ambiente un poco de snobs pero bueno es parte del encanto podría ser la gente un poco más amigable pero también es cuestión de gustos

After dining at Pujol, my wife and I were convinced that we needed to move south of the border and help build a wall to keep the gringos blissfully unaware of how amazing Mexico truly is.
Pujol, a lot like Mexico City in general, is far beyond any stereotypes and misconceptions. Pujol isn’t just up to par with any restaurant in New York, Miami, Barcelona, London, LA, or any of the many cities I’ve visited… it surpasses most of them. What we had was more than a meal, it was an experience.
The sommelier was extremely helpful and we ultimately selected a red from Baja California and loved it. While we waited for our wine to breathe we each had a house cocktail flavored with mango and saffron that was delectable.
While we sipped our cocktails (and eventually our wine), we both loved the simplicity of the setting and appreciated the sophistication of the space without the unnecessary pomp and circumstance. Each of courses came out at what seemed like just the right pace and offered a lot of unique tastes and textures. In Mexico insects and insect larvae aren’t (and shouldn’t) be a big surprise, so we were excited to try the Vaina de escamoles and the Elote con mayonesa de hormiga chicatana, café, chile costeño. The Viana de escamoles were good, but more of a visual and textural experience rather than taste; the elote however delivered in terms of taste, smell, texture, and visuals.
If you come in here expecting the experience to be mind blowing because Pujol is ranked highly on a list of international restaurants and nothing less than a 100% will suffice… don’t be surprised if you leave disappointed. If you come here expecting a really fantastic meal in a fantastic restaurant in a fantastic city, kudos to you because that is exactly what you will get. The ranking is nice, but from my experience, it seems the chef and his staff are more concerned with keeping up the quality that got them where they are.
Of course a meal isn’t as authentic as an obscure street cart in Oaxaca, and it isn’t «familiar» to those expecting nachos, burritos, and chalupas, but Enrique Olvera’s take on modern Mexican is transcendental.

Excellent set menu.
Everything was good if not solid. Fresh, well prepared and presented.
Service was adequate and attentive.
Restaurant is unique as its one large room. Wide array of clientele from business folks, date nights and in my case a Birthday Celebration. Very loud for a fine dining spot but I like the change of pace as most can be stuffy.
I can see why this place has the accolades and is #16 in 2015.

Francamente me llevé una decepción cuando llegué unos minutos antes de la reservación y no pudieron atendernos hasta la hora prevista; creo q deben tener (para la demanda que tienen) un espacio confortable para esperar) no puedo quejarme del lugar, a media luz, lleno de olores interesantes, excelente atención y muy interesante menú. Esta vez preferí no tomar vino y me recomendaron desde mezcal, cerveza artesanal y de cierta variedad de vinos blancos y rosados para cada platillo. Terminé muy contenta y orgullosa de q en este lugar muchos extranjeros (durante mi visita), quedaron sorprendidos de los sabores exòticos mexicanos de este lugar. Muy bien !!!

We went into Pujol with high expectation given it’s recent upgrade on the World’s 50 Best Restaurants list and it did not disappoint. It was the best formal meal that we ate in Mexico on this trip and probably the best that I have eaten in Mexico after 10+ trips over the past three years.
The space is fairly small, dark and modern looking. Only 14 tables took up the dining room that night, with 5 tables empty, awaiting for later reservations to arrive. Service was well coordinated, cordial and attentive and the entire meal too precisely two hours. While the menu only displays 6 courses, there were actually 12 dishes that we tasted that night due to the excellent variety presented as part of the «street snack» appetizer and the tremendous «Happy Ending» (dessert) course.
The rest of the meal will undoubtedly change by the time you get there, but expect something superb based on the seasons. We had the opportunity to experience a delicious Tongue with Broth, Cuitlacoche with chicken livers, Suckling lamb taco (amazing), Egg Infladita and a delicious chicken with green sauce. The savory courses ended with a unique Mole tasting, which included a «new mole» countrasted with a 713 day «mother» mole — both excellent.
We choose to skip they wine and enjoyed their excellent house margaritas, as well as their selection of craft beers. Overall, it was a superb experience.
Highly recommend that you attempt to book months ahead of time.

This place was pretty amazing! One of my colleagues suggested that we go there recently… something about it being ranked the best restaurant in Mexico City and 16^th best restaurant in the world on a couple different food blogs or magazines. As a huge foodie (albeit, a slightly poorer one with a relatively un-​sophisticated palate) I figured that this would be a good chance as any to try it out. I wasn’t wowed beyond belief by any one dish, but it all was quite tasty. I can definitely say as a whole, the meal was one of the more unique, better ones I’ve ever had. Is it worth the price? Hmmm… well, you are paying for the impeccable service and presentation. So that in itself was worth it for me. I can say that literally nothing about the restaurant disappointed me. For a rare occasion I think a restaurant like this is called for.
Pujol serves Mexican cuisine with an artistic, international flair. I had the various appetizers (the baby corn stood out), barbacoa taco, green mole (one of my coworkers said this was his favorite dish), grouper fish (also one of my favorites), 703 day mole (literally, 703 days!), and a group of desserts. I really liked the tortillas served with the mole and the fish– you can tell they were literally made as we sat there. And they gave us no problems when we requested extra tortillas. We had a dessert (a delicious lemon sorbet that turned into a custard) to prep us for the dessert (churros and chocolate sauce, chocolate, dried plantains, and Mexican exotic fruit). They were all garnished beautifully. I’ll let the pictures do the rest of the talking…

En resumen: excelente y punto, aunque si pudiera le daría 4.5 estrellas.
Primero lo sobresaliente: el saludo en la entrada, lo rápido que te pasan a sentarte, el trato que te hace sentir especial como si fueras su único cliente. La comida, en general, es espectacular. Es cierto que las porciones son pequeñas como muchos dicen en todo de queja, pero es porque de otro modo una persona normal no podría completar una comida de 6 tiempos, cada uno en ocasiones con múltiples platillos. Mis favoritos: el pulpo, suculento y la tostada que le rompes encima hace que se complementen perfecto sus texturas; la lengua, con un especiado sublime y en taquitos; la barbacoa, un buen chunk acompañado de flor de calabaza, se derrite en la boca; y la espaldilla de cerdo, simplemente te envuelve el paladar. Y de entrada, el elotito tierno en mayonesa de café, ya es un clásico.
Una mención especial merece el dúo de moles. Viene al final, justo antes del postre, y a decir verdad me decepcionó primero a pesar de que su sabor es increíble. Y es que deseé un pedazo de pollo (con cerdo habría sido fabuloso!) que acompañara esa delicia… pero luego entendí que esa combinación divina merecía su altar propio, sin compartirlo con nadie más, ni siquiera un ave que de otro modo sería un acompañante perfecto…
Lo mejorable: varias cosas, y sólo lo digo porque de una cena de este precio esperas perfección y nada más. Lo más grave fueron las tortillas que me trajeron con mi lengua, ya que venían rotas. Trajeron otras pero tardaron porque son hechas a mano y tuvieron que traer otra lengua porque para ese entonces ya se había enfriado. La cucurbita del inicio necesitaba un poco de sal. Y lo que sí deja que desear recurrentemente son los postres. El milhojas de manzana y el helado de lichi, muy buenos… pero el chauffe de cacao con plátano y los churros dejan mucho que desear. El mamey del final me gustó mucho, pero creo que debe ser más un postre intermedio y no algo para terminar en una nota alta una cena en un restaurante top 20 del mundo…
Por último, me encanta que el lugar tenga una atmósfera tan casual, a diferencia de muchos lugares top en otras ciudades que te piden incluso vestimenta especial. Lo que definitivamente NO me gusta son las paredes oscuras y los techos bajos. Siento que al lugar le falta respirar y que le vendría bien un nuevo local (o al menos ganar altura y pintar de un color más claro). Y no, los espejos que hay en las paredes no ayudan.
En suma, toda una experiencia. Defeños y visitantes deben visitar a Enrique Olvera al menos una vez y seguro los hará regresar!

IN DES CRIP TI BLE Lo tienes que vivir y experimentar, desde el olor de las hojas de elote quemadas mezcladas con café, la textura de las tortillas de maíz, de aguacate y perejil; los sabores de los escamoles, la mayonesa de habanero, el guacamole, el curry blanco a base de coco; la técnica y perfecta ejecución en el pulpo y la dedicación puesta al mole madre (recalentado por 685 días seguidos). Rematando con un Final Feliz (serie de postres) que a la vez da tristeza que la experiencia ha terminado. Y un servicio excepcional de su personal. Todo bajo la esporádica pero notable presencia en el comedor del Chef Enrique Olvera.

Una experiencia culinaría sinceramente de otro nivel; si eres extranjero, de cualquier parte del país o incluso residente de la capital, éste es un «must» que no te puedes perder.
Su menú consiste en varios tiempos (6 si no me equivoco), empezando por las botanas, las entradas, los platillos principales, su tan aclamado «Mole Madre» y el «Final Feliz».
El cuitlacoche con molleja e hígado de pollo me pareció delicioso y con una presentación impecable y excelsa. Igualmente el pulpp con tostada de tinta me pareció excelente (en particular los 2 platillos que acabo de mencionar me parecieron los mejores del menú de ese día).
El mole madre tenía 662 días de estar reposado, me pareció exclente, pero el «Mole Nuevo» también no estaba nada mal, un ligero picor pero con todos los ingredientes balanceados; sin duda me recuerda a estar en Oaxaca.
El «Final Feliz» sin duda fue excelente; la degustación de postres me pareció deliciosa, el champurrado, los churros y el helado de litchi fueron mis favoritos. Es caro obviamente, pero para mí valió completamente la pena.

OMG.
From the first sip of the cilantro tea I knew it would be a good meal. Some highlights: fried pork ear, chia cracker, baby corn (so smokey), taco (DEFINITELY GET THIS), apple crisps for dessert and banana in chocolate. I wasn’t a huge fan of the «perfectly cooked egg». I actually didn’t think the egg was perfectly cooked and the chapulin salsa was a bit too salty. The mole was more like an afterthought to introduce travelers to Mexican cooking. The churros were also not better than what you get on the streets. But I would go back over and over again just for that taco…

Delicioso, el menú degustación es muy generoso y la mezcla de sabores increíble, el ambiente es relajado, el chef es un tipazo, la comida mexicana más rica y bien presentada que he probado, ubicado en Polanco se los recomiendo mucho

LOVE.
Finally i took a trip to Mexico City specifically to eat at Pujol! Seriously. I did that. I have wanted to eat at Pujol ever since i first read about it.
Pujol did so many things right. In fact, they did everything right.
Delicious food. Beautifully presented. Innovative, tasty, respectful of all the ingredients. Right portions. Did not feel stuffed.
Service by Maria was just fabulous. Loved her.
The manager invited me to the kitchen where I met the chef too. Everyone so friendly and down to earth. LOVE.
I had the best seat i think. I was alone but could see everyone. As I was leaving talked to the lady next to me. She was beautiful. She was with her mother and told me she was in Chicago for the Marathon.
In a few days I go to Vienna and will go to one of my favorite restaurants (2 michelin stars) there and will do more comparisons. For now, I feel lucky i had a great meal at Pujol.
Thanks y’all.

I rarely say this, but just about everything we had at Pujol was perfect. Pujol offers a 7-​course tasting menu for 1160 pesos.
The highlights of the meal for me were:
— Corn dough with cheese + lard: This was just so tasty I could have eaten many more.
— Baby corn with powdered chicatana ant, coffee, costeño chile mayo: The thought of eating insects terrifies me, but they were acceptable in powdered form.
— Octopus with ink tostada, habanero + oregano mayo: The octopus was perfectly cooked and plated. There were 2 other choices for the 4^th course, and the consensus was that the octopus was the winner.
— White mussel with chili oil + seaweed: The mussel was large and wonderfully seasoned.
— Apple slice soaked in mezcal: This was served as a palate cleanser after the mole course. I loved the combination of the crispy fresh apple slice and the smokey mezcal.
The only course that didn’t wow me was the dessert course, but I am not really a dessert person.
The cocktail selection was fairly standard, and the cocktails were good. Prices ranged from 120 – 290 pesos.
Service and pacing of the meal were excellent. I felt that our 2.5h in the restaurant were well spent. We were also offered delicious dark chocolates on the way out.
I recommend making a reservation. We could only get a reservation for a 3:30pm lunch, and the restaurant was still packed at that hour.

An unbelievable, not to be missed dinner at Pujol in Mexico City. The meal is fixed at 7 courses for approximately $ 86 US dollars per person. This isn’t a deal… it’s a steal.
There were some courses that particularly stood out:
1) baby corn on the husk, smoked and dipped in mayonnaise made with red ants (!?), chile, and coffee (you would have no idea there were ants in this dish if it didn’t say it on the menu, so don’t freak out!)
2) Pulpo (octopus, perfectly cooked, with habanero mayonnaise)
3) barbacoa (suckling lamb) taco with avocado
4) the pork main dish which came with glazed kumquats and fermented vegetables
5) the mother mole sauce (cooking on the stove for 547 days!!) served with warm torrillas
6) the dessert (I do not want to spoil this happy ending surprise so I will just leave it at this… the best)
What we also loved, besides the food, was how lovely all the staff were. Our waiter was too sweet, helping us translate the menu, switching our plates for us when we decided to share half and half… while the restaurant is upscale, there was a charming, low key feel and at no point did it feel stuffy or pretentious. We just loved all the little details of the service and food. Furthermore, although the portions are small, we left absolutely stuffed.
This restaurant should not be missed. So excited chef Olvera has now opened a restaurant in New York, too!

Una sorpresa, toda una experiencia inolvidable al comer. Es impresionante cómo los ojos pueden engañar a tu cerebro: ves el platillo y anticipas el sabor y la textura; una vez que lo comes tu sentido del gusto es gratamente sorprendido con algo distinto y delicioso.

Sin duda es el mejor restaurante de México. Enrique Olvera es uno de los mejores chefs del mundo, que combina un increíble conocimiento técnico con un gran respeto por los ingredientes. El menú de degustación es siempre memorable, en donde se toman ingredientes mexicanos para crear platos memorables. Desde el regalo del chef (los elotitos o la flor de calabaza con frijol) hasta el postre es una gran experiencia. Buena carta de coctelería, tienen una gran cantidad de cócteles preparados con mezcal y muchas variedades de éste.
El servicio es soberbio y lo notas desde la gente que está trabajando en la cocina. Los meseros muy atentos a lo que necesitas.
Es muy pequeño (sólo 25 mesas), lo que le da un ambiente acogedor. La decoración es sobria, quizá sería el único punto a pulir.
Siempre está lleno, por lo que hay que reservar con dos o tres semanas de anticipación, pero vale la pena la espera.
El Pujol es sin duda un orgullo para los mexicanos.

Considerado por San Pellegrino el restaurante número 17 en el mundo, Pujol ha dado mucho de qué hablar, siendo el restaurante más famoso de la capital. Pero como todo buen restaurante vanguardista, es malinterpretado por muchos: «Es carísimo», «Las porciones son diminutas», «Esto no es comida mexicana» son algunos de los comentarios.
Para mí, Pujol es un juego entre el pasado y el presente. Venerando cientos de años de gastronomía mexicana, sin embargo el chef Enrique Olvera empuja el significado de dichas tradiciones dando como resultado platillos frescos y contemporáneos. La mejor analogía que podría dar es la de una ópera, cada platillo siendo un acto, llevándote al siguiente sabor.
El menú cambia conforme a las temporadas, pero recomiendo que elijan el menú de degustación, generalmente tendrá unos 13 tiempos. Empezando con toques salados, cremosos (Elotitos aderezados con mayonesa y sal de hormiga, o la tostadita de escamoles) y hasta ácidos (Tártara de tasajo de res), yendo por todo el espectro hasta lo ahumado y dulce (Mole Madre o el Sorbete de zarzamora con mezcal). Simplemente una gran experiencia para sentarse y concentrarse en los sabores. Las porciones son chicas, pero después de la degustación saldrás del restaurante simplemente satisfecho.
La atención es simplemente excelente, los meseros te darán sus recomendaciones en maridaje y tipos de mezcales para empezar. Y serán tus guías a través de la degustación. Pujol es caro, sí, pero vale cada peso. Así que si haces la reservación con tiempo (semanas, inclusive meses) y tienes el dinero. Hazlo.

Pujol es para consentirte, si eres alguien que respeta la comida y la acción de comer. En Pujol no harás corajes. Nunca. No sentirás desilusión. Nunca. Si acaso un agradecimiento que raye en la devoción. En Pujol olvidarás todos tus asuntos del mundo exterior y te dedicarás a disfrutar, eso es todo.
La atención es de primera. Desde que te sientas a la mesa, te serán ofrecidas bebidas exquisitas que apenas comenzarán a advertirte de la experiencia que estás por vivir. (Mi favorita: el agua de pitaya). Cuando el primer platillo llegue a tu mesa (seguramente los elotitos tatemados), comenzarás a relajarte y a sentirte feliz.
Mi recomendación es que pidas el menú de degustación más largo que puedas (si ya te vas a gastar 800 pesos, qué son 1000), de veras no te arrepentirás. Enrique Olvera sabe lo que hace.

El 17o mejor restaurante del mundo según la lista anual de San Pellegrino no es un lugar para ir a comer comida mexicana tradicional, esperando encontrar la «experiencia» de un mercado o una fonda colorida. Es un restaurante formal, pero relajado.
Quien se limita a decir que Pujol ofrece comida mexicana «molecular» probablemente no lo visita desde hace mucho tiempo, pues ha evolucionado de forma vertiginosa. Olvera me explicó en una ocasión que le gusta el estilo kaiseki, en donde la intensidad de sabores es homogénea a lo largo de la cena, luego de la cual te sientes bien, no pesado. Esto me hizo comprender la sutileza de sabores en su menú, que es una crítica recurrente a su cocina. No podrías disfrutar los 8 o más tiempos de la cena si su intensidad fuera en constante aumento.
El menú cambia constantemente, por lo que es difícil recomendar un plato en particular. Los elotitos con mayonesa de hormiga chicatana siempre estarán ahí para deleitar de inicio y, por ahora, el llamado «mole madre» lleva hirviendo casi un año, integrando todos sus sabores y volviéndolo más aterciopelado.
Elige el menú degustación más largo que encuentres. Será el más completo y seguramente lo disfrutarás sin igual.
Has tu reservación con algunas semanas de anticipación.

Reconocido internacionalmente como uno de los mejore restaurantes mexicanos y del mundo. Para muchos es un lujo poder darse la oportunidad de venir a comoer a este lugar. El precio es otro asunto, mientras la mayoría de la población no es capaz de regalarse un festín en este restaurante porque la cuenta por persona tranquilamente supera los mil pesos, en realidad, la relación del precio con la calidad del alimento y la atención que se recibe, lo sitúa quizás ante uno de los sitios de comida más justos en su costo. Comer aquí no entra dentro de la alimentación cotidiana, es un ritual de la buena mesa, una experiencia completamente diferente.
Algunos de los mejores platillos y más recomendados que no puedes dejar de probar en este lugar son las papas soufflé rellena de minilla y salsa de chintextle; los tacos de cebiche de róbalo con tortilla de hoja santa, pero en especial las tostadas de escamole, y el puré de chícharo y aguacate con su salsa de tomate.
Es una delicia el simple hecho de asistir a este lugar.
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Este restaurante ubicado en Polanco, sobre Francisco Petrarca, está catalogado como uno de los mejores del mundo, su estilo es comida mexicana moderna y utiliza técnicas de comida molecular, puedes probar cosas como una quesadilla líquida o un taco de chicharrón en un tubo de ensayo.
Los platos fuertes fueron muy bien pensados por Enrique Olvera ya que todos los sabores se mezclan muy bien.
El menú está en constante cambio así que probablemente no encuentres lo que comiste por última vez.
La atención es de primer nivel, como lo merece ser en un restaurante de esta talla.
Todos los ingredientes que se utilizan en este restaurante son de productores locales y son orgánicos.
Algo que Pujol pierde de vista es que la comida mexicana no se trata sólo de los ingredientes, si no de la experiencia.