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Chef’s choice: On the restaurant’s omakase tasting menu, the humble taco is the only permanent ingredient. The colourful and stylish dishes change daily and may include a blood orange aguachile [similar to ceviche]; a mouth-watering tuna taco; shiso with campechana [Mexican seafood cocktail] sauce; or a lobster taco with salsa macha ...
A favourite on both The World’s 50 Best Restaurants and Latin America’s 50 Best Restaurants, Pujol has been a mainstay on Mexico’s restaurant scene for over two decades. Highlighting Mexican culinary culture – from the work of local producers to unusual ingredients harvested in remote regions – chef Enrique Olvera is credited with ...
Chef’s choice: On the restaurant’s omakase tasting menu, the humble taco is the only permanent ingredient. The colourful and stylish dishes change daily and may include a blood orange aguachile with lime, a mouth-watering tuna taco, shiso with campechana sauce, or a lobster taco with salsa macha, macadamia nuts and fresh cheese.
celebrated Mexican chef. inventive Mexican cuisine. mindful sourcing. Created in 2000, Pujol is first and foremost a restaurant, one considered among the best in Mexico.
Hay quien viene por el omakase de tacos, pero el corazón de este restaurante late en el menú de degustación de temporada. Tradición e innovación se dan la mano en platos como el ceviche de callo de hacha con ensalada de huevo o el pescado de roca de la Baja a la parrilla con puré de calabaza cacahuete y espuma de jerez.
Pujol – a Two Stars: Excellent cooking restaurant in the 2024 MICHELIN Guide Mexico. The MICHELIN inspectors’ point of view, information on prices, types of cuisine and opening hours on the MICHELIN Guide's official website.
25 cze 2019 · Pujol del chef mexicano Enrique Olvera, fue nombrado como el mejor restaurante de México y América del Norte en la lista The World's 50 Best 2019, que también lo colocó en el lugar 12 mundial.
