For lovers of gastronomy like me, the highlight of any trip is to know the typical foods of the place you are visiting. In addition, the best and best known restaurants cannot be left out of the script.
It’s not Mexico, or Pujol was considered the best restaurant in the country and also the third best in Latin America according to “The 50 best restaurants in the world”. In 2011, they entered the ranking in 12th place and they remain to this day, rising more and more in position!
Despite being well known for menu–tasting that makes a different rereading of popular Mexican dishes, a novelty of Pujol it is the taco bar, with a rotation of the most traditional food in the country. This mixture of classic with a modern proposal is all over the restaurant, which has totally curious and unprecedented options. To know a little more about it, just stay tuned in the details that we separate 😉
Opened in 2000 by the chef Enrique Olvera, Pujol’s essence is to maintain the traditions of Mexican cuisine with a modern touch and refined dishes. The restaurant has two tasting menus (Maíz and Mar) and also a taco carvery, which is served exclusively at the bar.
The place, being very prestigious, has already won several awards and the queue for reservation unimaginably long. So it is necessary to schedule your visit well in advance, about 6 months before. Yes, all of that!
AN decoration The place is very interesting, with large windows, which leave the place well lit during lunch. The wooden furniture contrasts with the gray walls and complements the modern atmosphere.
The first menu is the option “almost vegetarian” their. Well, if you have this food restriction, stay tuned. This is the best choice in the restaurant, but one of the dishes has pieces of grasshoppers. But still, it is an alternative with less meat than the “Menu Sea”. My advice if you are a vegetarian and really want to know Pujol is: ask the chef to make a version The the insect.
In addition to this curious ingredient, the Menu Corn has 6 other dishes that include tortillas and specific flavors. One of the steps Corn Menu, for example, is made with black truffles and Huitlacoche, a fungus that grows on corn. I confess that I didn’t like this very much. Anyway, what I preferred most was the dish made of Tamale, mushrooms and herbs.
This is the second version of tasting menu and it’s the restaurant’s carnist option. As the name already gives, this menu is made with seafood and even has a ceviche. There are also 7 stages and all of them with some very striking ingredient, such as taco de dust.
A very curious part of this Menu, which is also present in the Maíz Menu, is the mixture of mole Mom and mole New. This is a combination of the same sauce with different preparation times. Wait, Dani, how’s that? They leave the sauce to cure exactly 2030 days (about 5 and a half years) and then serve with the same sauce recipe, but fresh. THE mix of flavors is the result of the combination of more than 95 ingredients that I cannot even differentiate.
THE rotation of tacos is done on a large counter – the restaurant bar – and 10 varieties of the dish are served. Despite being a novelty, the success of the menu has already spread not only across the city, but also among travelers from other countries. So check for availability as soon as possible.
The selection of 10 tacos it’s like a surprise, as the choices vary according to the day and the availability of seasonal ingredients. Something very special is that they do tortillas of leaf Santa Claus, which match all possible fillings. In addition, some drinks are already included and vary between alcoholic and non-alcoholic options.
We went to Pujol hoping to participate in the taco caster, but by some mistake we were not directed to the bar. Right when we arrived at the table, the menu was delivered to us, in the form of a letter. So, in addition to choosing between the two menus, we can follow everything we are eating, step by step.
In my opinion, the dishes are not very crunchy and very pasty, especially for my taste, which prefers contrasts of textures. The experience of being in one of the best restaurants in the world is always very curious, but we don’t like it as much as we were expecting.
As much as we were not surprised by the meals, the drinks made the visit worthwhile – especially those prepared with mescal. Paulo’s favorite was mezcal with tamarind, but I also really liked the Margarita of ginger.
Address: Rua Francisco Petrarca, 254, Mexico City – Mexico.
Comment here what you think and watch the video that we tell more of our experience.