Pujol (restaurant)

Coordinates: 19°25′56.6″N 99°11′41.4″W / 19.432389°N 99.194833°W / 19.432389; -99.194833
From Wikipedia, the free encyclopedia

Pujol
The restaurant's wordmark
Refer to the caption
The restaurant's entrance
Map
Restaurant information
Established2000 (2000)
Owner(s)Enrique Olvera
Head chefEnrique Olvera
Food type
Dress codeIndistinctive (casual, semi-formal, or formal)[1]
Rating2 Michelin stars (Michelin Guide, 2024)
Street addressTennyson 133, Polanco IV Sección, Miguel Hidalgo
CityMexico City
Postal/ZIP Code11550
CountryMexico
Coordinates19°25′56.6″N 99°11′41.4″W / 19.432389°N 99.194833°W / 19.432389; -99.194833
Seating capacity75[1]
ReservationsYes[1]
Websitepujol.com.mx/eng/

Pujol is a Mexican cuisine restaurant in Polanco, Miguel Hidalgo, Mexico City. The restaurant is owned and headed by chef Enrique Olvera. Pujol's dishes are based on traditional Mexican cuisine, including maize-based food, seafood, and tacos, served in a sophisticated presentation through tasting menus or a taco omakase bar.

Founded in 2000, the restaurant has undergone renovations. It started as a restaurant that focused on Asian and American cuisine with a few Mexican elements. After experiencing financial difficulties, the menu was updated and changed to include more Mexican fare. The British magazine Restaurant has continuously ranked Pujol on its list of the World's 50 Best Restaurants since the 2010s. Food experts have given the restaurant favorable reviews; the most popular dish is mole madre, mole nuevo, a black mole sauce that by 2022 had been reheated more than 2,800 times and to which fresh moles with varying flavors are regularly added.

Pujol was awarded two Michelin stars in 2024 in the first Michelin Guide covering restaurants in Mexico, becoming the highest rating in the country, tying with Quintonil, also in Polanco.[2]

History[edit]

Refer to the caption
The former location of the restaurant

Twenty-four-year-old chef Enrique Olvera opened Pujol in 2000. He studied at the Culinary Institute of America.[3] When it opened, the restaurant featured a contemporary cuisine menu composed predominantly of foreign dishes, encompassing Eastern Asian and American cuisine. Olvera described the plates as having more foie gras elements than Mexican ones; during this period, the restaurant suffered financial problems, with multiple associates leaving the project.[4] In 2006, the restaurant was remodeled and the menu changed to that of Mexican cuisine. According to Olvera, they improved "the aesthetics on the plate" and focused on the ingredients.[4]

In 2017, Pujol was relocated from Francisco Petrarca Street to Tennyson Street, both in the Polanco neighborhood of Mexico City.[5] The restaurant added varieties of tacos subsequently.[4] The newer location is a house built in the 1950s. Javier Sánchez intervened in architecture and Micaela de Bernardi in interior design. Eduardo Prieto designed the furniture inspired by the works of Clara Porset.[5]

Following the relocation, the restaurant began to reduce cooking with meat and increased the use of vegetables and Mexican ingredients; by 2019, Pujol had stopped using meat due to environmental impact, except for special events. The restaurant collects rainwater for orchard irrigation,[5] has reduced its use of single-use plastics, and collects leftovers for composting.[4] For its sustainability actions, the United Nations rewarded the restaurant in the same year.[6]

In 2018, Olvera opened a gourmet tortilleria in the Condesa neighborhood, named Molino Pujol.[7] It sells hand-made tortillas produced with a variety of maize as well as maize-based dishes, including esquites, tacos, and quesadillas.[8]

Menu and dining[edit]

Pujol sells two tasting menus that are updated constantly—maize-based dishes or seafood—and a taco omakase bar. The menu choice is a set of seven plates that are served at tables, while the omakase option is a nine- to ten-course menu changed daily and served in the restaurant's bar.[9][10] There are no à la carte alternatives; beverages are sold separately.[1][4]

For groups of diners, table reservations will last from 2:30 to 3 hours; if additional time is required, they may continue their meal on the terrace. The restaurant has space for 75 people; there is no dress code, and reservations are mandatory; the restaurant recommends booking five to seven weeks in advance.[1][9]

The oldest plate is the hors d'oeuvre, baby corncobs dipped in chicatana sauce made of coffee mayonnaise, costeño chili and chicatana ants served inside a gourd.[4] Mole Madre is the most famous dish; it is a mole sauce prepared with more than 100 ingredients—such as tomatoes, dried fruits, fruits, and cocoa—that as of 23 July 2022 was 2,852 days old.[11] The sauce is served under a fresh mole sauce.[12] Other dishes served at Pujol include tlayudas, lobsters, fish, aguachile, and puchero.[5][13][14] Pujol approached molecular gastronomy techniques for its plates.[15][16]

Reception and recognition[edit]

Kayla Webley Adler recommended for Elle magazine visit Pujol and she suggested the restaurant helped the city become a "foodie mecca".[19] A reviewer for Condé Nast Traveler said it is a landmark eatery in Mexico City.[20] A writer from Fodor's said that the visit was an "educational and hedonistic" experience.[21] A critic from Bon Appétit recommended visiting Pujol and its taco omakase.[17]

Mia Stainsby wrote for the Vancouver Sun that she is not normally impressed by recognized restaurants, but she felt contentment during her visit. She labeled the food as high-class and the ambiance as relaxed; she only felt apathetic with the lamb with mint mole and baby potatoes due to the lack of tenderness, but recommended going to Pujol if it fits in the budget.[22] Mariana R. Fomperosa recommended for Milenio visit the restaurant without expectations and leaving aside what has been said about the restaurant. She rated the food as good but overrated.[23]

Felipe Soto Viterbo rated Pujol with five out of five stars for Time Out. He commented that it was unnecessary to recommend dishes as they vary constantly and might not be tasted by the reader, and that the restaurant does not go out of fashion despite the changes.[24] Arden Shore from The Infatuation considered Pujol's service to be "warm and smooth" and considered that diners would be "blissful and stuffed" at the end of their meal.[25] Adriana Zehbrauskas wrote for The New York Times that the "light-filled dining rooms and open spaces [in the building seek] to balance a casual, neighborhood spirit with the former's intimacy".[26]

Mole Madre[edit]

Pujol's Mole Madre was made with chilhuacle chili (example pictured).

Pujol's Mole Madre is commonly discussed in restaurant reviews. According to Olvera, it was created for the first anniversary of the restaurant Quintonil. It is a black mole version made with chilhuacle chili. Leftovers would be served in Pujol but Olvera experimented with reheating it indefinitely. He noticed that it was possible and that its flavor changed over time. From then on, when there are 10 L (2.2 imp gal; 2.6 U.S. gal) left (every two days, approximately), they add more recent mole with seasonal ingredients.[27] When serving, the cooks add fresher mole, or Mole Nuevo, to the Mole Madre bed; it is accompanied with an hoja santa tortilla.[23]

While Daniela Brugger called it a "culinary treasure" because she considered it "a commitment to quality and tradition [with an] artisanal approach" to the restaurant's cuisine,[12] Shore described it as "hypnotic".[25] Stainsby opined it was "deep and complex and beautifully balanced.[22] Fomperosa said she preferred her grandmother's, perhaps because she preferred love over technique.[23]

Criticism[edit]

In 2021, Ximena Abrín applied for a job at the restaurant and was put on probation for five days. On the fourth day, she resigned and posted on Facebook about her experience working at the restaurant. She said that the working hours were longer than those offered at 16 hours, with the minimum pay being 14,000 pesos monthly (approximately 700 US dollars) for a six-day workweek, and she did not consider the restaurant's reputation sufficient to tolerate such labor practices. Her publication went viral and multiple former employees began to publish their experiences at Pujol, including cases of workplace harassment, racism, classism, and sexism.[28][29]

In this regard, Olvera said: "If at some point we have failed, we are more than willing to review it and it is part of a process. [...] I believe we can do better as an industry and we have been trying to do so for several years. [...] We have always wanted the people who work with us to not only do their job well, but to be happy. [...] We are saddened that at some point there have been people working for Pujol restaurant who have not had an extraordinary work experience" and added that the restaurant complies with the standards established by local laws".[a]

Awards[edit]

Restaurant has ranked Pujol on its World's 50 Best Restaurants lists multiple times: At number 49 (2011),[31] 36 (2012),[32] 17 (2013),[33] 20 (2014),[34] 25 (2016),[35] 20 (2017),[36] 13 (2018),[37] 12 (2019),[38] 9 (2021),[39] 5 (2022),[40] and 13 (2023).[41] There was no list in 2020 due to the impact of the COVID-19 pandemic on the food industry.[42] For the 2022 edition, Pujol's highest year, Restaurant added, "[t]he Best Restaurant in North America 2022 boasts the best of Mexican gastronomy, with diners flocking to try the signature Mole Madre, Mole Nuevo – plated as concentric rings and aged for a staggering 2,500 days".[43]

Michelin Guide debuted in 2024 in Mexico. It rewarded 18 restaurants with Michelin stars. Pujol and Quintonil received two stars each—meaning "excellent cooking, worth a detour"—and tied for the highest number of stars received in the country. The guide added that "the culinary heart of this restaurant lies in the seasonal tasting menu. [...] The savory progression culminates with mole madre, an effort like no other that celebrates Mexican history and cuisine in the most profound way".[44] Additionally, Molino Pujol received a Bib Gourmand rating, indicating "exceptionally good food at moderate prices".[45]

See also[edit]

Notes[edit]

  1. ^ Original quote in Spanish: Si en algún momento hemos fallado, estamos más que dispuestos a revisarlo y es parte de un proceso. [...] Creo que podemos hacer mejor las cosas como industria y lo hemos intentado hacer desde hace varios años. [...] A nosotros siempre nos ha gustado que la gente que trabaja con nosotros no solamente haga bien su chamba, sino que estén contentos. [...] Nos entristece que en algún momento haya trabajado gente por el restaurante Pujol que no haya tenido una experiencia laboral extraordinaria".[30]

References[edit]

  1. ^ a b c d e Estrada, Roberto (25 June 2019). "Lo que debes saber sobre Pujol, el mejor restaurante de Norteamérica" [What you should know about Pujol, the best restaurant in North America]. El Financiero (in Spanish). Archived from the original on 16 May 2024. Retrieved 16 May 2024.
  2. ^ Latham, Tori (15 May 2024). "Mexico Finally Has a Michelin Guide—Here Are the First 18 Restaurants to Earn Stars". Yahoo!. Retrieved 17 May 2024.
  3. ^ Sesset, Stan (17 January 2009). "The World's Greatest Food City?". The Wall Street Journal. Archived from the original on 23 February 2015. Retrieved 17 January 2011.
  4. ^ a b c d e f Castañeda de la Cruz, Margot (10 August 2020). "Pujol: 20 años y 10 cosas que no sabías del mejor restaurante de México" [Pujol: 20 years and 10 things you didn't know about Mexico's best restaurant]. Chilango (in Spanish). Retrieved 16 May 2024.
  5. ^ a b c d Zepeda, Mayra (3 March 2017). "El renacimiento de Pujol: nuevo espacio, misma calidad" [Pujol's rebirth: new space, same quality]. Animal Gourmet (in Spanish). Archived from the original on 17 May 2024. Retrieved 16 May 2024.
  6. ^ "¡Eso! La ONU reconoció a Pujol por estas acciones ambientales 🇲🇽🌿🌎" [Great! UN recognized Pujol for these environmental actions 🇲🇽🌿🌎]. Chilango. 18 July 2019. Archived from the original on 17 May 2024. Retrieved 16 May 2024.
  7. ^ Barranco, Daniela (27 April 2018). "Molino Pujol: la tortillería gourmet llega a la Condesa" [Molino Pujol: the gourmet tortilleria arrives to La Condesa]. Chilango (in Spanish). Archived from the original on 17 May 2024. Retrieved 16 May 2023.
  8. ^ "Molino El Pujol, de cuando ir a las tortillas se vuelve una experiencia gourmet". México Desconocido (in Spanish). Mexico City. Archived from the original on 17 May 2024. Retrieved 17 May 2024.
  9. ^ a b Alpañés, Enrique; Hernández, Belén; Serrano, Beatriz (21 July 2022). "What to eat (and how much it will cost) at the world's new top five restaurants". El País. Madrid. Archived from the original on 1 January 2024. Retrieved 17 May 2024.
  10. ^ Ferguson, Gillian (22 February 2017). "Sushi-Inspired Tacos, From Mexico's Biggest Chef". The New York Times. Archived from the original on 25 December 2022. Retrieved 17 May 2024.
  11. ^ Méndez, Monserrat (23 July 2022). "¿Cuánto cuesta comer en Pujol? El mejor restaurante de México" [How much does it cost to eat at Pujol? The best restaurant in Mexico]. Forbes (in Spanish). Archived from the original on 21 June 2023. Retrieved 16 May 2024.
  12. ^ a b Brugger, Daniela (31 May 2023). "Mole Madre: Un tesoro culinario que se esconde en el restaurante Pujol" [Mole Madre: A culinary treasure hidden in the Pujol restaurant]. Quién (in Spanish). Archived from the original on 17 May 2024. Retrieved 16 May 2024.
  13. ^ Méndez, Monserrat (21 July 2022). "Pujol: Los platillos emblema que no puedes dejar de degustar" [Pujol: The emblematic dishes that you can't miss]. Forbes (in Spanish). Archived from the original on 20 June 2023. Retrieved 17 May 2024.
  14. ^ Ferrant, María José (10 April 2023). "Así es comer en Pujol, el 5to mejor restaurante del mundo" [This is what it's like to eat at Pujol, the 5th best restaurant in the world]. Food & Pleasure (in Spanish). Archived from the original on 17 May 2024. Retrieved 17 May 2024.
  15. ^ García, Paloma (16 March 2020). "Pujol cumple 20 años y la cocina mexicana está de fiesta" [Pujol turns 20 years old and Mexican cuisine is celebrating its 20th anniversary]. Yahoo! (in Spanish). Archived from the original on 18 May 2024. Retrieved 17 May 2024.
  16. ^ Sánchez, Joselyn (1 December 2023). "CDMX: 4 restaurantes para comer comida molecular y celebrear el día del Químico" [CDMX: 4 restaurants to eat molecular food and celebrate the Chemist Day]. Debate (in Spanish). Archived from the original on 2 December 2023. Retrieved 17 May 2024.
  17. ^ a b "Pujol". Bon Appétit. Archived from the original on 10 June 2023. Retrieved 17 May 2024.
  18. ^ Mundano, Glotón (2 June 2017). "Pujol, ¿verdaderamente vale lo que cuesta?" [Pujol, is it really worth what it costs?]. SinEmbargo.mx (in Spanish). Archived from the original on 18 May 2024. Retrieved 17 May 2024.
  19. ^ Adler, Kayla Webley (12 January 2024). "ELLE Escapes: Mexico City". Elle. Archived from the original on 26 February 2024. Retrieved 17 May 2024.
  20. ^ "Pujol". Condé Nast Traveler. Archived from the original on 18 May 2024. Retrieved 17 May 2024.
  21. ^ "Pujol". Fodor's. Archived from the original on 12 August 2017. Retrieved 17 May 2024.
  22. ^ a b Stainsby, Mia (24 January 2018). "Restaurant review: Mexico City's Pujol represents the apex of Mexican cuisine". Vancouver Sun. Archived from the original on 15 March 2021. Retrieved 17 May 2024.
  23. ^ a b c Fomperosa, Mariana R. (31 October 2018). "¿Pujol es tan bueno como dicen?". Milenio (in Spanish). Mexico City. Archived from the original on 4 December 2020. Retrieved 17 May 2024.
  24. ^ Soto Viterbo, Felipe (27 April 2018). "Pujol". Time Out. Archived from the original on 29 November 2023. Retrieved 17 May 2024.
  25. ^ a b Shore, Arden (2 May 2024). "Pujol". The Infatuation. Archived from the original on 21 September 2023. Retrieved 17 May 2024.
  26. ^ Pett, Shaun (23 January 2017). "A Second Act for Pujol, Mexico's World-Class Restaurant". The New York Times. Mexico City. Archived from the original on 14 April 2024. Retrieved 17 May 2024.
  27. ^ Olvera, Enrique (19 February 2021). "Mole Madre". New Worlder. Archived from the original on 2 December 2023. Retrieved 17 May 2024.
  28. ^ "Restaurante Pujol y Enrique Olvera son acusados por explotación y acoso" [Pujol Restaurant and Enrique Olvera are blamed for exploitation and harassment]. Proceso (in Spanish). 3 June 2021. Archived from the original on 29 June 2023. Retrieved 17 May 2024.
  29. ^ Lozano, Brenda (14 June 2021). "El lado oscuro de los restaurantes" [The Dark Side of Restaurants]. El País (in Spanish). Archived from the original on 5 July 2022. Retrieved 17 May 2024.
  30. ^ Vergara, Rosalía (4 June 2021). "Enrique Olvera: si en algún momento hemos fallado, estamos más que dispuestos a revisarlo" [Enrique Olvera: if at any time we have failed, we are more than willing to review it.]. Proceso (in Spanish). Archived from the original on 16 June 2021. Retrieved 17 May 2024.
  31. ^ Slater, Nigel (18 April 2011). "World's 50 best restaurants 2011". The Guardian. Archived from the original on 18 May 2024. Retrieved 17 May 2024.
  32. ^ Forbes, Paula (30 April 2012). "San Pellegrino World's 50 Best Restaurants 2012". Eater. Archived from the original on 18 January 2024. Retrieved 17 May 2024.
  33. ^ Forbes, Paula (29 April 2013). "World's 50 Best Restaurants 2013 List From San Pellegrino". Eater. Archived from the original on 19 January 2024. Retrieved 17 May 2024.
  34. ^ Forbes, Paula (29 April 2014). "Here's the World's 50 Best Restaurants 2014 List". Eater. Archived from the original on 24 March 2024. Retrieved 17 May 2024.
  35. ^ Sutton, Ryan (13 June 2016). "The World's 50 Best Restaurants 2016: The Full List of Winners". Eater. Archived from the original on 26 April 2020. Retrieved 17 May 2024.
  36. ^ Sutton, Ryan; Canavan, Hillary Dixler (5 April 2017). "The World's 50 Best Restaurants 2017: The Full List of Winners". Eater. Archived from the original on 23 February 2024. Retrieved 17 May 2024.
  37. ^ Sutton, Ryan; Canavan, Hillary Dixler (19 June 2018). "The World's 50 Best Restaurants 2018: The Full List of Winners". Eater. Archived from the original on 15 December 2023. Retrieved 17 May 2024.
  38. ^ Canavan, Hillary Dixler; Sutton, Ryan (25 June 2019). "The World's 50 Best Restaurants 2019: The Full List of Winners". Eater. Archived from the original on 28 November 2023. Retrieved 17 May 2024.
  39. ^ Canavan, Hillary Dixler; Sutton, Ryan (5 October 2021). "The World's 50 Best Restaurants 2021: The Full List of Winners". Eater. Archived from the original on 21 June 2023. Retrieved 17 May 2024.
  40. ^ O'Hare, Maureen (19 July 2022). "World's best restaurants for 2022 revealed". CNN. Archived from the original on 28 August 2023. Retrieved 17 May 2024.
  41. ^ Canavan, Hillary Dixler (20 June 2023). "The World's 50 Best Restaurants 2023: The Full List of Winners". Eater. Archived from the original on 5 October 2023. Retrieved 17 May 2024.
  42. ^ Burton, Monica. "World's 50 Best Restaurants 2020: News, winners, and updates". Eater. Archived from the original on 28 November 2023. Retrieved 17 May 2024.
  43. ^ Vialou-Clark, Chloe (18 July 2022). "The World's 50 Best Restaurants 2022: the list in pictures". Restaurant. Archived from the original on 29 November 2023. Retrieved 17 May 2024.
  44. ^ "Pujol". Michelin Guide. Archived from the original on 17 May 2024. Retrieved 17 May 2024.
  45. ^ "Molino El Pujol". Michelin Guide. Archived from the original on 18 May 2024. Retrieved 17 May 2024.

External links[edit]

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