Pujol

I’m writing this review as my first review of a restaurant on the World’s 50 Best Restaurants list.  It ended up being my first of 2 visits to the list during my week long business trip in Mexico City.  My visit was during some of the final months of Pujol‘s location in the gastronomic Polanco area of Mexico City.  They will be moving to a bigger location soon.  I wasn’t initially able to get a reservation, but after a plea to the events staff, they arranged a table for me.  I’m eternally grateful they did.

Tasting Menu of the day

Tasting Menu of the day

The tasting menu came sealed in a white envelope with a red wax seal bearing the initials of the restaurants chef Enrique Olivera.  I’m a big fan of the tasting menu approach, which seems to be more common in  higher end restaurants.  I don’t want to decide what to eat to a certain extent.  I want the restaurant to wow me.  The menu came in 4 sections.  First the street snacks I was able to sample each item on the list.  Then in sections II through IV I was asked to pick one of the items from each section.  Section V was a mole that was 1102 days old, and a VI section labeled “Happy Ending” had me particularly interested.  For those that are interested at the time of this post and the current exchange rate, the 1895 peso price tag puts the meal and just under $100 US dollars.

Chia and Avocado Chicharon

Chia and Avocado Chicharon

If there is anything I learned from the Food Network, high end plates combine presentation, plating, flavor, color, everything goes into creating the perfect eating experience.  This chicharon above is not your local gas station’s chicharon.

baby corn

baby corn

Speaking of presentation, this baby corn came in an organic bowl that was smokey on the inside.  The menu listed chicatana ant as one of the ingredients.  I was later told that this is a common offering on the Pujol menu.  It was very cool.

A few other items from the street food menu:

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Chicharon gordita

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My selection for section 2 was the dry beef tartar.  I would have licked the plate if I could.  My only regret was not getting better lighting on the picture.

Dried Beef Tartar

Dried Beef Tartar

Suckling Pig Taco

Suckling Pig Taco

This suckling pig or lechon taco was amazing.  The plate was super hot so the tortilla crisped up perfectly as it was presented to me at the table.  Another detail I appreciated was that they always perfectly cut the limes, always right on the edge to give you the perfect amount of juice to squeeze onto your food.

For the “main course” one of the options was the rabbit which I had never had before.  So glad I ordered it.

rabbitt

rabbit

the rabbit was done in red pepian, chorizo, carrot, and lettuce.  They provided a few warm blue tortillas to make the rabbit into a taco, so of course I made myself a taco.  Absolutely nailed it!

rabbit taco

rabbit taco

The mole plate had two different types of mole, I forget the one that was 1102 days in the making, but they were both delicious.

Mole Sampler with the outer ring I believe to be the 1102 day mole.

Mole Sampler with the outer ring I believe to be the 1102 day mole.

Finally the “happy ending” which was 6 different types of dessert bites.  Each one delicious and unique.

Happy Ending

Happy Ending

It was a wonderful ending.  The service and ambiance were fantastic.  Of all the cities I have visited, Mexico City has by far the best food.  Pujol is one of the best and deserves its spot in the world’s top 50.

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