Pujol

Pujol Comes to NYC for Restaurant Pop-Ups in November | Eater NY

"Celebrating its 25th anniversary with a 12-night New York residency, this Mexico City fine-dining landmark brings an eight-course menu that channels deep-rooted Mexican traditions and techniques into high-end dishes. Opened in 2000 by Enrique Olvera and, last year, the first restaurant in Mexico to land two Michelin stars, it plans to showcase signature plates—potentially the famed mole madre, mole nuevo (where fresh mole is surrounded by very aged mole), smoked elotes served in a pumpkin, and lots of corn tortillas. The pop-up runs Tuesday, November 11, through Saturday, November 22, with seatings at 5 and 8 p.m.; reservations open on Resy on Wednesday, October 1. It’s priced at $295 with $195 beverage pairings, and the residency takes place inside the Financial District’s WSA building." - Nadia Chaudhury

New Restaurants All Over the U.S. Are “Mexico-City Inspired” | Eater

"Described in the piece as a CDMX destination, Pujol is identified with chef Enrique Olvera and serves as a touchstone for chefs influenced by Mexico City." - Jaya Saxena

The World’s 50 Best Restaurants 2022: How to Watch and What to Expect | Eater

"I observed Pujol in Mexico was No. 9 in 2021 and remains one of the restaurants to watch as a potential contender for the top spot." - Eater Staff

NYC Mexican Restaurant Olmo Is Opening in Brooklyn | Eater NY

"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