Corn-focused tortilleria serving tacos, tamales & unique corn beverages
Gral. Benjamín Hill 146, Hipódromo Condesa, Cuauhtémoc, 06100 Ciudad de México, CDMX, Mexico Get directions
"This small spot in La Condesa feels like a chic neighborhood place with polished concrete and white tiled walls. It saves most of its precious real estate for the kitchen though there is a wood counter with six seats along with an additional handful of seats outside. The concise menu is focused on items made from corn nixtamalized daily on-site (think tamales, tacos, chilaquiles, and enfrijoladas). There are also items to take home like the excellent tortillas—grab them warm if you are lucky. The tamal de calabaza is a freshly steamed orb of flavorful yellow masa studded with bits of tender pumpkin and plated with a petite salad dressed with candied pumpkin seeds." - Michelin Inspector
"Though Molino Pujol, a restaurant under the umbrella of chef Enrique Olvera’s hospitality ecosystem, serves omnivores, it’s also a solid option for vegans, who can indulge in the corn-centric menu inspired by milpa cuisine. Dishes like the carrot tamal with red mole, the avocado or huitlacoche tacos, and the pear with almond tamal can make for a great plant-based meal. Molino Pujol’s beverage program is equally exciting and refreshing, since it taps into Mexico’s traditional nonalcoholic drinks such as tepache (fermented pineapple), champurrado (a hot beverage prepared with cacao and corn), and agua de maíz (a roasted corn-based agua fresca). Molino Pujol includes sprinkled fresh cheese or crema on some dishes, so request to skip the dairy when you order." - Natalia de la Rosa
"A play on a traditional tortilleria where dishes like elote-grilled corn with spices are unpretentious yet purposeful."
"A tiny Condesa space opened in April 2018 by chef Enrique Olvera that focuses almost entirely on corn: minimal seating, a short menu of corn-based items, and an on-site molino producing tortillas and masa from black, yellow, white, and red varieties sourced from Oaxaca. It sells up to 1,000 tortillas and about 18 pounds of masa daily to the public while supplying a combined 187 pounds of masa each day to Olvera's restaurants, with the stated goal of making the best possible tortilla through careful attention to corn rather than creating a luxury product." - Brooke Porter Katz
"If you dropped the ball on making those Pujol reservations, go to Condesa to get a glimpse of Enrique Olvera’s magic. This is strictly a tortilleria, but you can still try small bites like a blue corn avocado taco, corn water, bean stew, and the best corn on the cob you’ll ever have — the chicatana (flying ant) mayonnaise is the same version featured on Pujol’s tasting menu." - Natalia de la Rosa
