Acerca de – Pujol

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.

Restaurante

Tornillo sea snail ceviche, Colima shrimp and octopus, nanche and ginger juice
or
Parota, guamúchil and fennel salad

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Wild mussel birria, white beans and chervil
Mexican squash pie, chinchayote, it’s seeds, in tomato sauce

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Full blood wagyu short rib, charred adobo, cactus and purslane
or
Zarandeado-style fish with quelites salad
Mountain sweet potato cooked in rescoldo, cacahuate macho, amaranth leaves

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Mole madre, Colimote-style pipián

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Coconut jericalla, inspired by Colima and Jalisco
or
Lychee rice pudding with toasted vanilla buñuelo
or
Chocolate tamal from Soconusco, cajeta from Sayula ice cream

Our proposal is based on high-quality ingredients and the diverse techniques of Mexican cuisine.

Team

Since its opening 25 years ago, TEAM: Pujol has been defined by its strict standards of quality, traceability, and social and environmental responsibility. These values—and the goals they support—are the result of a collective effort by our team leaders and a trusted network of suppliers who share our vision and commitment.