When I saw Enrique Olvera’s episode on Chef’s Table, my husband and I immediately knew we had to go to his world famous restaurant. Not only to sample the food, we were sold on exploring Mexico City in general. We learned even more on this great city from watching shows like Somebody Feed Phil to doing in depth research. We were pleasantly surprised by how much we loved Mexico City and its incredible culinary scene. Today, I am sharing all about our experience at Pujol Mexico City!
When dining at some of the world’s best restaurants, it can be expensive. So, you really want to make sure it is something that YOU are going to like. Food is so personal so take my experience and see if it makes sense for you! Although, I highly recommend you try it.
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How to get a reservation at Pujol Mexico City
When we decided to go to Mexico City, it was mostly for this restaurant. So, we planned the whole trip around when we could get a reservation. Yes, we made a dinner reservation before booking flights or hotels.
Reservations at Pujol can be booked via Open Table and are released 3 months in advance. Plenty of time to organize your long weekend trip! You can choose between the tasting menu and the taco omakase (8 course chef’s choice taco menu). They do not require a deposit upfront, however, you are required to guarantee the reservation with a major credit card.
Leisurely Tip: Never book a table like this on the day you fly in! If you get delayed or cancelled for any reason you will be so disappointed. Plan to make a reservation on day 2 or 3!
Dietary Restrictions at Pujol
When making your reservation, be sure to note any allergies or dietary restrictions. Pujol offers a vegetarian and pescatarian menu to accommodate most dietary needs. We eat mostly plant based, but eat seafood occasionally so went with the pescatarian menu. They confirmed this on arrival and went over every type of creature to make sure we were good with everything from insects to snails.
Pujol Tasting Menu
Pujol is famous for its tasting menu incorporating Mexican ingredients with techniques both ancient and modern. Chef Enrique Olvera and team have been named the #5 restaurant in the world according to the World’s 50 Best rankings. The Michelin guide does not go to Mexico yet, but when they do I’m sure Pujol will be high on their list to earn a star.
I will go over each of our courses below and share photos! The menu does change seasonally so you may not have this exact menu, but you can count on it being similar with a few things changed out like a type of fish or veggie.
1. Snacks (baby corn)
Our “snacks” consisted of the famous baby corn coated with costeño chile mayo and powdered with chicatana ants. Yes, ants! You wouldn’t anticipate this to be so good, but it was one of my favorite dishes. The sweet and smoky flavors blend to create a complex dish that tastes like nothing I’ve tried before.
2. Sea Snail Ceviche
Next, we had the sea snail ceviche in heart of palm juice with parsnip. It is served with the thinnest homemade chips to enjoy it with. This was surprisingly one of my favorites with the thin sliced snails and tangy blend of sauces.
3. Brussels Sprouts Tlayuda
Brussels Sprouts Tlayuda with almond’s mojo and ant roe was one of the most creative ways I have had brussels! The leaves are delicately placed atop a crispy tostada with the almond mojo tying it all together. Tlayuda is a traditional Oaxacan dish and Olvera’s take on it is excellent.
4. Rockfish, Shellfish Chilpachole
Chilpachole is typically a type of seafood stew, but this was such an inventive interpretation of it. The rockfish is served on a plate over kohlrabi guacachile (like a salsa) with fresh herbs sprinkled on top. You think that is all until they pour the shellfish chilpachole over the top! This was such a fun course.
5. Swiss Chard Wrap
Next, we had a swiss chard wrap with rice, bulgar, chile-ajo, and chickpea puree. It is served along side warm blue corn tortillas and you can combine it all like a taco for the perfect blend of flavors.
6. Mole Madre
Finally, we got to try Pujol’s signature dish, mole madre. I like to describe this kind of like how you “feed” a sourdough starter. The mole is fed continuously and is like a living thing! When we were there, the mole was going for 2,964 days which is about 8 years! The older mole is spooned onto the plate and a newer mole is placed in the center. I recommend to taste each one separately then combine them.
This dish doesn’t look like much, but it is one of the best things I have ever tasted. The combination of flavors is truly extraordinary with hints of chocolate, nuts, and spices. You can also try it with fresh tortillas!
7. Lemon Verbena Custard & Mini Conchas
And for desert, we had a lemon verbena custard with raspberry sauce. It was the perfect light and refreshing end to a flavorful meal. The combo of lemon with sweet raspberries was divine.
The mini conchas are a crispy on the outside filled with a banana cream on the inside. What a treat!
Pujol Mexico City Beverages
There is plenty to choose from on the beverage menu at Pujol which is probably why they do not offer a beverage pairing. Enjoy inventive cocktails, wine, beer, and of course, they offer specialty mezcal options all a la carte. Non-alcoholic options available, too!
I highly recommend starting with a cocktail or mezcal! To start, I had a paloma with fresh grapefruit & mezcal and my husband went straight for the mezcal on the rocks. I tasted his and it was truly the smoothest tequila I’ve ever tried! After, we moved on to a bottle of crisp white wine that was wonderful. (Honestly, we had it at another restaurant the next night and it was easily half the price, but oh well!)
Pujol Prices
The base price for the tasting menu (not including drinks) is $2565 pesos. In USD, that is about $135 per person, plus 16% taxes. Honestly, to be ranked as one of the World’s Best restaurants, that is not a bad price. However, it is definitely a more expensive meal.
To me, it was completely worth the price and it lived up to the hype. We so enjoyed our experience at Pujol and highly recommend to anyone who enjoys an artfully designed tasting menu.
I think you have to look at it as an experience, not so much a regular dinner. It’s like any tour/activity you would pay for on your travels.
Sustainability at Pujol
One of the things I admire most about chef Olvera is his commitment to Mexican culture and local farmers. His restaurant group, Casamata, sources local ingredients from small scale farms that care about their environmental impact.
He works with Gaia which is a network of small farmers using regenerative agriculture practices in the Valle de Bravo. They don’t use agrochemicals which negatively impact our quality of food, soil, and the people out in the fields working.
Many of their ingredients also come from the chinampas of Xochimilco, which you can actually go visit to really grasp an understanding.
Their mezcal is sourced from small batch farms across the Oaxacan state – making it unlike anything you will find elsewhere.
If you have not watched the Chef’s Table episode, I highly suggest you do to truly appreciate all of these things that come together to create a fine dining experience at Pujol. When you consider all of these practices, the price really seems nominal.
*Leisurely Tip: I would 100% book this sunrise experience if interested in visiting the chinampas – not an ad – just think it sounds amazing!
Pujol FAQ
The top questions you might have about dining at Pujol Mexico City!
The dress code is labeled as “smart casual”. The restaurant is located in the trendy Polanco neighborhood, so you should definitely wear something chic! For women, wear dressy pants, a skirt, or dress with heels. I would avoid jeans or shorts. For men, dress jeans or pants with a button down shirt is perfect. You can do a sport coat if you like (especially on cooler evenings).
Michelin is mostly based in Europe and has not expanded to Mexico or South America yet. When they do, I am sure Pujol will earn a star! Currently, Pujol is ranked #5 on the World’s 50 Best list.
Yes, I recommend a tip of at least 10-15% as this is the norm in Mexico.
The base price for the tasting menu at Pujol (not including drinks) is $2565 pesos. In USD, that is about $135 per person, plus 16% taxes.
Learn More About the Chef
If interested in learning more about Chef Olvera and the restaurants, check out these books and cook books!