Pujol, Chef Enrique Olvera's first restaurant, opened its doors in May 2000. Our cuisine is characterized by constant transformation, and centered on three key elements of Mexican culture - corn, seafood, and vegetables. We use different techniques from Mexican heritage and approach them with a contemporary and imaginative perspective. Our philosophy is to work with the highest quality producers and artisans, a deep commitment to sustainability in all that we do, and providing a unique hospitality experience that feels distinctively Mexican.
Menus
TASTING MENU
Snacks
Bluefin tuna fish crudo, heart of palm juice, pico de gallo
Tostada de kampachi, mayonesa de chiles toreados, chile serrano
Amberjack tostada, serrano pepper mayonnaise, grasshopper
Braised lamb, guacamole, pasilla, roasted eggplant
Mole madre 3458 days, mole nuevo made with seasonal fruit
Mango sake sorbet, basil, fermented lime granité, yuzu
TACO OMAKASE MENU
Cactus aguachile, margarita scallop
Crab tostada, chicatana ants, watercress, martajada sauce
Lobster salpicon, artichokes
Tuna tlayuda, castacán, sea urchin
Amberjack taco, green mole, quelites
Soft shell crab taco, Szechuan pepper, oyster emulsion
Abalone gordita, chicharrón, avocado
Mole madre 3458 days, mole nuevo made with seasonal fruit
Soursop mousse, citrus
Our proposal is based on high-quality ingredients and the diverse techniques of Mexican cuisine.
Equipo
The Pujol team shares a mission: to transform Mexican cuisine into an art form. Their approach combines sustainability, deep respect for tradition, and a constant search for innovation. Each of our team members is essential in crafting an unparalleled gastronomic experience that not only honors but also reinterprets and renews Mexico's rich culinary heritage.