The service was patient (dining with us were my 70+ year old parents and my 4.5 year old daughter) and accommodating (special fish tacos for said 4.5 year old). 1/4 plantain, peeled The variations of mole differ between chefs and regions, with the subtle nuances dependent on their maker. more. Sign up for email updates on our adventures. Follow us on Instagram for more photos and to show us some social media love. Explore. Privileges extend beyond to include shopping, travel, and entertainment experiences. Click here to learn more or control your settings. We were served tiny tacos topped with a perfect slice of avocado. 62ml water 1 star anise 3 tbsp kosher salt, 1 cup (280 g) Corn Dough (page 41) We’re Jess and Philipp - two kindred spirits from different continents who met in San Francisco, fell in love, and took the plunge of fulfilling a life-long dream together - traveling the world. 1 tbsp raisins It was my first time trying ants and even though they weren't overly present in the dish, I still loved every bite of it. Oct 15, 20. We booked Pujol exactly 100 days in advance of our family trip to Mexico City and are so glad we did. His restaurant, Pujol, has consistently landed on San Pellegrino's list of the world's "50 Best Restaurants." Served on a plate in a circle of fresh mole sauce (Mole Nuevo) surrounded by an outer layer of mole (Mole Madre) that has been aged for more than 1,000 days. 2 heirloom tomatoes Yes, it is pricey (for Mexican standards you can argue that it is outrageous) but it costs about the same you would pay in a fancy restaurant in New York or London. Now let's move on from the mole at Pujol and talk about the other dishes Chef Enrique Olvera eloquently created for us that evening! It was then that Enrique decided to focus on making a Mexican staple with a twist. He is the owner and head chef of Pujol, a Mexican haute cuisine restaurant in Mexico City, which is currently ranked 12th in the world according to the 2019 annual The World's 50 Best Restaurants listing. 1 whole clove Our next courses included Jerky tart tart served with sweet bean blossoms, sea bass with fresh herbs. 75g unsalted butter To help the desserts go down smooth, I ordered a carajillo, which is Licor 43 mixed with espresso and served over ice. more, Everything you've heard about Pujol is true. 3 tbsp stone-ground chocolate Each baby corn was layers with a creamy and spicy mole, then dusted with chicatana ants. The secret is to go for lunch and book a table a few weeks ahead. You managed to bring out all the wonderful flavors of Mexico in a new and refined way. I had never seen an imprinted tortilla before, it was so deliciously unique. It features a wood-burning oven, terrazzo flooring, a private side room with record player and vinyl collection, a long bar that serves its own taco menu and a beautiful outdoor lounging space. Be sure to check out what other prospects are yours to enjoy and don’t miss the opportunity to use your Diners Club® Privileges to explore this exceptional country. We enjoyed the first course, which was the Chef's version of street snacks. They offer a 6 course meal out of which you have options in 4 of those courses. It’s Pujol’s signature dish. Place all the ingredients except the oil, water, and salt in a roasting pan and roast in a 450°F (230°C/Gas Mark 8) for 4 minutes. 2 prunes Own or manage this property? 1/2 white onion I can definitely see why you have to book so far in advance. 1/4 tsp nutmeg Add the water and cook, stirring frequently, for 25 minutes. The mole at Pujol is a melting pot of mole from days past, adding new batches of the day's mole to the ever growing mole pot. Cook on a comal over medium heat, turning 3 times, for 45 seconds on each side for a total of 2 minutes and 15 seconds. 4 chiles chilhuacle negro From the street snacks at the beginning to the desserts at the end, every course was delicious! This site uses Akismet to reduce spam. These particular ants are found one day a year, after the first rain in a small region of Mexico. ♦  La Casa Que Canta – Zihuatanejo In a pan, sauté the ground ingredients in the oil over medium heat, stirring frequently, for 45 to 60 minutes. It has to be tasted weekly and the beverage pairing that can be ordered with the tasting menu is being changed almost every week as well. Which dish would have been your favorite? For dessert, we had black sapote (similar to a chocolate persimmon) with fermented coconut water foam, and vanilla flan chamomile cream topped with thyme. The tasting menu is unique, delicious, and filling without being over the top. Among the most popular of dishes is the “mole madre/mole nuevo,” made through a fusion of ancestral and modern techniques. Place all the ingredients except the oil, water, and salt in a roasting pan and roast in a 450°F (230°C/Gas Mark 8) for 4 minutes. Most famous dishes: While Pujol’s menu changes seasonally, the restaurant’s signature Mole Madre, Mole Nuevo will always grace the menu. Luckily they serve the same prix fixe menu for lunch as they do for dinner so we weren't missing out on anything by going earlier. Like I said above, mole depends on the maker and the mole at Pujol defies the culinary boundaries of this classic Mexican sauce. It is my understanding that for this same reason, they do not offer any parking options, which is annoying as parking in Polanco is not necessarily easy. Some standouts for us were the smoked baby corn with the chicatana (ant) sauce, the octopus, the charred eggplant tamal, the wagyu (which we pleasantly surprised at its size), and of course the mole madre. Similar to the positive effects of aerating a mature red wine, many say that allowing the flavors of mole to settle and blend together enhance the complex taste and intensify the delicious rich fragrance of the sauce. We made reservations at Pujol for lunch nearly three months before we went. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu. Beyond expansive windows, the new Pujol involves a wood-burning oven, terrazzo floors and a long dining bar that offers a separate taco tasting menu. 1 tsp kosher salt Take tons of pictures if you go to Mexico City! Will definitely look for mole if I ever visit Mexico! Pujol – Polanco Easily one of the most recognized eateries in the city, Pujol usually makes lists of the best in all Latin America. Check us out on our other Diners Club Social channels at Facebook, Twitter, LinkedIn, Instagram and YouTube for all the latest news, event and clubmembers updates. Trained Chef & Registered Dietitian Nutritionist, In my millennial kitchen, you'll find easy, healthy recipes with a little flare and lots of flavor. After seeing it on Chef's Table, I planned a trip to Mexico City to experience chef Enrique Olvera's new take on Mexican cuisine. Our mole had been cooked for approximately 3 1/2 years and it was amazing. This site uses cookies to improve your experience, to enhance site security and to show you personalised advertising. 1/2 white onion 2 tbsps white sesame seeds 1 tbsp powdered ginger 4 tsp water Olvera and his team made more than needed for the party and rather than reheating and using it within a week as … Jump right in. Belong. Deemed the place to dine by those who know best, the waiting list is notorious and the chef, Enrique Olvera, is considered one of South America’s finest. Pujol, Mexico City Picture: Lobina con Verdogas y Mole verde - Check out Tripadvisor members' 51,989 candid photos and videos of Pujol Some of that daily mole is then added to a larger mole pot, brewing and intensifying as the days go on. My boyfriend is allergic to beans (a problem in Mexico), and our waiter went through the entire menu with us and showed us everything that was safe for him to eat. Map updates are paused. We knew a little about what we were getting into when we initially made our reservation but once we arrived at the restaurant, we quickly realized we were about to experience something really different and exciting. A combination of core native ingredients used to make mole include a variety of chiles, nuts, seeds, fruits and vegetables.