Tennyson 133, Polanco, Polanco IV Secc, Miguel Hidalgo, 11570 Ciudad de México, CDMX, Mexico Get directions
MX$1,000+ · Menu
"A celebrated Mexico City restaurant whose alumni have influenced the new venture, signaling deep roots in elevated Mexican cuisine." - Nadia Chaudhury
"Chef-owner Enrique Olvera’s seminal dining room has long stood as one of the country’s most famous addresses. This breezy, contemporary space is a constant hive of activity, thanks to servers dressed in sharp, black suits and a crowd eager to dine here. Some come for the taco omakase, but the culinary heart of this restaurant lies in the seasonal tasting menu. Tradition and invention go hand-in-hand in the likes of scallop ceviche with egg salad or grilled Baja coast rockfish with butternut squash puree and sherry foam. The savory progression culminates with mole madre, an effort like no other that celebrates Mexican history and cuisine in the most profound way. The wine list features an impressive number of regional vintners, some of whom bottle exclusively for the restaurant." - Michelin Inspector
"A two-Michelin-starred Mexico City restaurant known for its long-aged mole madre, which is reheated and remixed over many years; visits and study there inspired a similarly time-forward, ingredient-dense mole negro that forms a centerpiece of the chef’s tasting menus." - Brittany Britto Garley
"Perpetually ranked highly on the World’s 50 Best Restaurants list, Pujol has built a remarkable legacy in fine dining. Throughout the years, the restaurant has evolved into a multi-course vegetarian or pescatarian experience while holding true to Enrique Olvera’s values of sustainability, respect for Mexican culinary heritage, and local ingredients. Chef de cuisine Jesus Duron has elevated the experience since taking over in 2020, executing the tasting menu and taco omakase. Reservations are hard to come by, so book at least three months in advance. Know before you go: As of March of 2025, Pujol’s iconic mole madre is 10 years old and counting; are you a 10-year-old mole or a day-old mole kind of person?" - Natalia de la Rosa
"A two-Michelin-starred Mexico City restaurant known for transforming Mexican culinary traditions into haute cuisine, particularly celebrated for rich Oaxacan moles and sophisticated reinterpretations of regional classics." - Erik Trinidad
