Acerca de – Pujol

Mexico is wide and unknowable, like a world. At Pujol, we know this—and that’s why we keep traveling.

Each season, we choose a region: we orbit it, listen to it, cook it. This time, we turn to the Pacific—from the shores of Nayarit to Pinotepa Nacional. Jala corn, catch of the day, and kitchens steeped in salt and sea breeze. A present shaped by legacy.

We’re not here to imitate the past, but to build from it. This menu holds memory—but above all, it’s a promise: to stay, to keep searching, to keep cooking this thing we call Mexico—one season at a time.

Thank you for joining us. It’s been 25 years, but in many ways, we’re just arriving.

Menus

Restaurante

Abalone ceviche, Colima shrimp and octopus,
nanche and ginger juice
or
Parota, guamúchil, heirloom tomato

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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

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.