September 25th, 2017
Mexico City, Mexico
No 20 at The World’s 50 Best Restaurants
No 5 at The Latin America’s 50 Best Restaurants
Pujol’s ‘Barra de Tacos’ has 11 seats where guests are treated to a set menu of tacos and beverages.
With a very dynamic gastronomic scene and a growing number of restaurants and chefs, Mexico City has become one of the most important food cities in the past few years and reason behind my fourth trip to this amazing country in 2017.
Enrique Olvera, for many, has been the master mind behind the growth of haute cuisine in Mexico, taking humble ingredients and street food to a level never seen before in our gastronomic universe.
After the successful opening of Cosme, Enrique’s restaurant in NYC, Pujol relocated a few months ago within the same upscale district of Polanco, taking in a more youthful but refined ambiance with plenty of natural bright light and minimalistic approach in a wooden driven dining room.
Pujol is the crown jewel of Mexico City and Enrique Olvera
Set up at the bar for the Taco Omakase.
A word usually reserved for sushi places, the taco omakase (or barra de tacos) is a set menu of about 8 tacos servings and beverage pairings that includes cocktails, beers, and wine.
I truly found this concept ‘genius’. Who else is doing ‘taco’ tasting? The progression of Tacos were crafted perfectly showcasing different tortillas as well as different key local products and sauces. The Taco Omakase has been one of the best culinary experiences I had this year. I truly urge you to experience it.
Our bartender shaking the first pairing of the night.
A tamarind mezcal margarita with a rim of ‘sal de gusano’
The bar at Pujol is well adorned with a unique selection of spirits
Botanas: Avocado ‘flauta’ with chapulines (grasshoppers)
avocado flauta with chapulines (grasshoppers)
elote tierno (young corn) with coffee mayonnaise and chicatana ant powder
Elote tatemado with coffee mayonnaise and chicatana ant powder
Scallop tostada with onions, avocado and parsley
‘Tetela’ with black bean and sea urchin
‘Siervo’, Belgian Witbier from Morelos, Mexico
‘tetela’ with black bean and sea urchin
Aubergine taco, with white corn tortilla, hola santa and avocado
Taco de ‘Carnitas’, pork confit, red onions, capers on a blue corn tortilla
Lamb Barbacoa, on aromatic corn tortilla, avocado and squash blossoms
Soft Shell Crab Taco with a watercress sauce on a yellow corn tortilla
Chateau Lauduc, white Bordeaux, France
Rivero Gonzalez, Red Blend, Mexico
‘Mole Madre, Mole Nuevo Taco’, on hoja santa. This Mole Madre or ‘old mole’ was 1392 days old. Similar to a ‘solera’ method, the new mole is added daily to the old one to create a unique consistency and level of complexity.
burned orange sorbet with chile ‘guajillo’ snow
The sommelier team at Pujol preparing the bottles for the pairings
burned orange sorbet with chile guajillo snow
Terrace of Pujol where we finish the sweets
Pujol’s patio is a very relaxed environment to finish the meal
set up at Pujol’s patio
Bar set up at the patio area at Pujol
Open area and lots of greens in the Patio area at Pujol
Corn ‘nicuatole’ with corn sorbet, cinnamon and yaka (jackfruit)
The ultra-famous and also classic “Churro”
My mother who joined me on this visit to Pujol.
Have you been to Pujol in Mexico city or Enrique’s Cosme in NYC? What are your thoughts?