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Home » Destinations » Central America » Mexico

Pujol Restaurant Review: The Best Mexican Food on the Planet

Modified: Jun 19, 2020 · Published: Jun 7, 2013 by Dave Lee |

Round slices of avocado sandwich a seed-covered mole in the middle
Appetizers: Round slices of avocado sandwich a chia seed-covered mole in the middle

"It's subjective," Chef Enrique Olvera said, shrugging off my mention of Pujol's recent ranking as the 17th best restaurant in the world.

That may be true, but after a stunning display of service and 11 delicious courses showing off Mexican cuisine, it was hard for me to imagine a more exceptional restaurant experience.

A week earlier, while still in Puerto Vallarta, I'd first learned of Pujol's reputation and made a 2 PM lunch reservation for my sole Saturday in the capital.

I spent the morning walking Mexico City's historic center and then took a $10 taxi west to the Polanco neighborhood.

The restaurant's exterior was unpretentious and unassuming. A doorman greeted me on the sidewalk.

I commented about arriving a few minutes early, but he didn't hesitate to walk me inside, where several tables were already being serviced.

Crispy beef empanada
Appetizers: Crispy beef empanada

The restaurant was small, just 13 tables, which was a number chosen for its luck.

As it happens, 13 was the lucky number associated with my college, and thus became my lucky number as well.

The intimate atmosphere is a departure from the much larger Astrid & Gaston in Lima, the only other restaurant I've been to from the list of the world's 50 best restaurants.

I sat down at a table for two, offering me a full view of the restaurant.

The wait staff worked harmoniously together throughout the two-hour lunch, and most (if not all) were bilingual.

Appetizers: This baby corn on a skewer was presented in a large gourd, which was brought to the table
Appetizers: This baby corn on a skewer was presented in a large gourd, which was brought to the table

The drink and wine menu was extensive, but I kept it simple, ordering a mojito. It was familiar, and I knew they'd make me a good one.

In retrospect, I wish I'd ordered a signature cocktail, something a little more unique to the experience.

I'd already scoped out the tasting menu online and didn't hesitate to order it at 890 pesos ($69).

The mojito arrived, followed by quelites aromatica, an aromatic tea that tasted more like soup broth.

Filled with turnip and cabbage, this bite-sized appetizer melted in my mouth
Appetizers: Filled with turnip and cabbage, this bite-sized appetizer melted in my mouth

I was also served a variety of bite-sized appetizers.

I quickly realized my attempt to document the detailed descriptions of every dish would only serve to slow everyone down.

Service was so efficient. I barely had time to type a few words into my iPhone before each new dish arrived.

At this point in my Pujol restaurant review, I'm going to let the photos do the talking.

See also: Best Restaurants in Latin America

Course #3: Roasted beef tartar with alfalfa and serrano chile, topped with a tortilla (which I broke before taking the picture)
Course #2: Roasted beef tartar with alfalfa and serrano chile oil, topped with a tortilla (which I broke before taking the picture)
Red and green salsas are brought to the table, both of which I forget to use
Red and green salsas are brought to the table, both of which I forget to use
Course #3: Fish ceviche taco with crispy fish skin and beans
Course #3: Fish ceviche taco with crispy fish skin and beans
Course #5: Purslane noodles, grilled onions, peppermint, and chile-covered balls of sheep cheese
Course #4: Purslane noodles, grilled onions, peppermint, and chile-covered balls of sheep cheese
Course #5: Organic chicken, red onion, and epazote (a Mexican herb also known as wormseed)
Course #5: Organic chicken, red onion, and epazote (a Mexican herb also known as wormseed)
Course #6: Pork confit, a rich mole, drop of sweet tamarind sauce, and white cabbage
Course #6: Pork confit, a rich mole, drop of sweet tamarind sauce, and white cabbage. This was my favorite dish of the lunch!
Course #7: Mole Madre. At first I thought it was a palm-sized circle of mole, but there's a thin taco under there, which you eat as well.
Course #7: Mole Madre. At first, I thought it was a palm-sized circle of mole, but there's a thin taco under there, which you eat as well. It had a strong, slightly spicy flavor.
Course #8: Dominican banana, macadamia zest, chamomile flower, cocoa, and sour cream
Course #8: Dominican banana, macadamia zest, chamomile flower, cocoa, and sour cream
Course #9: Guayaba sorbet, mezcal and chile salt
Course #9: Guayaba sorbet, mezcal and chile salt
Course #10: Thyme glazed biscuit, lemon gelatin, ice cream, cookie soup, and white chocolate
Course #10: Thyme glazed biscuit, lemon gelatin, ice cream, cookie soup, and white chocolate
Course 11: Chocolate mousse with mezcal and orange, served warm. It was divine!
Course #11: Chocolate mousse with mezcal and orange, served warm. It was divine!
A few of Pujol's 13 tables
A few of Pujol's 13 tables

The total bill for my lunch came to $106, including tax and tip. A real steal for a restaurant regarded as the best in Mexico, and one of the best in Latin America.

To ensure seating, book ahead by phone or through their website. The dress is casual, especially during lunch. I wore my usual jeans and a t-shirt.

Restaurante Pujol

Address: Francisco Petrarca 254, Polanco, Mexico City

Tel: +52 (55) 5545 - 4111

Hours: Monday to Saturday 2 PM - 4 PM, 6:30 PM - 11:30 PM. Closed Sundays.

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About Dave Lee

Dave is the Founder and Editor in Chief of Go Backpacking and Feastio. He's been to 68 countries and lived in Colombia and Peru. Read the full story of how he became a travel blogger.

Dave at Ahu Ko Te Riku on Rapa Nui (Easter Island), Chile.

Hi, I'm Dave

Editor in Chief

I've been writing about adventure travel on Go Backpacking since 2007. I've visited 68 countries.

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