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Pujol Restaurant Review: Step into this intimate space in the Polanco District with only fifteen tables, white tablecloths, a polished wood floor and coffee-and-earth-toned furniture, and prepare yourself for a fun but impressive gastronomic voyage. Pujol is the creation of Enrique Olvera, a graduate of the Culinary Institute of America in New York who later worked at Chicago’s top restaurant Everest under Jean Joho. For his homecoming project, chef Olvera uses contemporary techniques to take traditional Mexican dishes closer to what would be Mexican Nouvelle Cuisine. The kitchen team delivers a constantly changing menu. You might get the "cappuccino" (a squash-flower soup made with coconut milk and nutmeg); sea bass al pastor with compressed pineapple and pineapple purée; or venison with three distinct banana sauces on the side. The six-course tasting menu with four accompanying wines is a bargain, and gives you a good representation of the style of the house. The dishes might range from tortilla soup with pork rind (chicharrón), tomato seeds and traditional garnishes to sea bass ceviche with guajillo chile, black sesame and avocado to 20-hour braised short ribs. Tres leches cake makes for a sweet ending. For serious imbibers, there’s a full bar and a notable list of wines from the Americas and Europe. Lean on the knowledgeable and helpful staff that can assist you in choosing which combine most winningly with your meal. Pujol ranks high amongst the most innovative restaurants in Mexico City, making it a must stop for foodies and proper gastronomes.