A restaurant rooted in Mexico using its ingredients & recipes, but elevated and reinterpreted in Enrique Olvera’s way
After visiting Pujol some years for the tasting menu we decided to come back and give the Tacos Omakase a chance. It was definitely a good decision, as we enjoyed this experience more and we think this is the way to go.
Pujol is one of the most beautiful restaurants we know of, the whole building is astonishing, with a great interior and the terrace is incredible.
Focusing on the food, some of the dishes we liked were:
* Mole madre, mole nuevo (coloradito).
* Campechana: geoduck clam and scallop, coriander, grilled avocado and leche de tigre.
* Blue corn taco of Kampachi in kobujime, avocado, wakame algae, yuzu, wasabi and black sesame.
* Gordita of avocado and pico de gallo with ginger.
* Taco of criollo Coriander, onion and avocado leaf.
* Pink corn taco of octopus, miso adobo, frijol with squid ink, tomatillo, coriander and chile serrano.
* Clementine juice, butternut squash, medlar and oxalis flower.
We definitely loved the concept of the tacos omakase. We loved the gordita and of course the mole madre dish, which is one of our absolute favorite bites.