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Pujol ranks high amongst the most innovative restaurants in Mexico City, making it a must stop for proper gastronomes.


Cuisine

Open
Lunch & Dinner Mon.-Sat.
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Pujol, Mexico City, mexico


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Pujol Restaurant Review

: 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. The restaurant has moved to a nearby location and unveiled a less formal look. Chef Olvera uses contemporary techniques to take traditional Mexican dishes closer to what would be Mexican Nouvelle Cuisine. The “mole madre,” Olvera’s constantly evolving sauce, remains on the six-course tasting menu. Other offerings might include octopus with habanero ink and Veracruzana sauce; pork chicharron and purslane in salsa verde; and flan with chamomile cream and thyme. 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.





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