Video: Pujol Chef Enrique Olvera's Restaurant in CDMX

Located in the Polanco district in in Mexico City, Pujol is the 12th best restaurant on The World’s 50 Best Restaurants (2019) and chef Enrique Olvera was also featured on the Netflix Chef’s Table series. You can choose from the “mais menu” (vegetarian) or the “mar menu” (seafood). Standout dishes were the baby corn dipped in coffee mayonnaise, the striped bass with mole verde and tortillas, the plantain tamal with mushroom barbacoa, and the wild herb open papadzul with pumpkin mole. Pujol’s signature mole madre was 2040 days old on our visit, and was served encircling the mole nuevo, a much younger sauce. This iconic dish really lived up to the hype for us – the older mole is sweet and complex with a lot of chocolate notes, while the newer one is spicier. On the side, the coolest tortilla we’ve seen – blue corn on one side with an hoja santa leaf on the other.

And save room for dessert – the cinnamon sugar churro was probably our favorite, but the corn cake with rum, a cacao tostada, and vanilla ice cream was also really interesting. Pujol serves natural wine, but we recommend opting for the creative cocktails – they were some of the best we tried in Mexico, especially the tamarind, tepache, and yuzu chile margaritas. Overall, the whole experience felt very authentically Mexican, yet elevated to a really high level. We loved the mariachi music that played throughout the meal, the super fun and relaxed vibe, and the gorgeous, zen garden-like space. It’s not often that you can eat at one of the best restaurants in the world for such a good bargain – Pujol is well worth the $100 USD price tag.

Note: This video was filmed in 2019, before the pandemic.

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PUJOL

Address & Contact Information
Tennyson 133, Polanco IV Secc, Miguel Hidalgo, Ciudad de México, Mexico
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We visited Pujol in CDMX in November 2019.
We visited Pujol in CDMX in November 2019.
The bar of Pujol where you can enjoy a taco omakase menu.
The bar of Pujol where you can enjoy a taco omakase menu.
Sopecito!
Sopecito!
Tlayuda, black beans, cheese, and grasshopper (mais menu).
Tlayuda, black beans, cheese, and grasshopper (mais menu).
Ceviche, cacahuazintle juice, celery & yuzu (mar menu).
Ceviche, cacahuazintle juice, celery & yuzu (mar menu).
Chayote squash & scallop pico (mar menu).
Chayote squash & scallop pico (mar menu).
Our table in the corner with windows in the ceiling above.
Our table in the corner with windows in the ceiling above.
Huitlacoche, black truffle, eggplant purée & avocado with blue corn tortillas.
Huitlacoche, black truffle, eggplant purée & avocado with blue corn tortillas.
Octopus, chintextle spice from Oaxaca, pickled carrot, ghee & carrot cream (mar menu).
Octopus, chintextle spice from Oaxaca, pickled carrot, ghee & carrot cream (mar menu).
Wild herb open papadzul, quail eggs, chiltomate, pumpkin mole, and cured egg yolk.
Wild herb open papadzul, quail eggs, chiltomate, pumpkin mole, and cured egg yolk.
Striped bass, fave beans mole verde, and citrus & chile kosho.
Striped bass, fave beans mole verde, and citrus & chile kosho.
Chef Enrique Olvera's signature mole dish.
Chef Enrique Olvera’s signature mole dish.
Mole nuevo in the inner circle and mole madre (2040-day-old mother sauce) in the outer circle.
Mole nuevo in the inner circle and mole madre (2040-day-old mother sauce) in the outer circle.
Vanilla cake, almond cream, raspberry sorbet, and gold flour.
Vanilla cake, almond cream, raspberry sorbet, and gold flour.
Corn cake, rum, vanilla ice cream vanilla from Veracruz, and cacao "tostada."
Corn cake, rum, vanilla ice cream vanilla from Veracruz, and cacao “tostada.”

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