Pujol ✽✽

May 29th, 2026, Mexico City

Oaxaca Tasting Menu in collaboration with Chef Luis Arellano

Photo reference:

1. Storefront

2. Maguey and chicatana ant mayo elotitos

3. Maize segueza, fish garnacha

4. Almond sopa tibia with pineapple and poleo escabeche, tostada de minilla (crab)

5. Sweet cream tamal with tomato guisado

6. Yellow mole, tamal and shrimp

7. Wagyu mole, wagyu and frijoles

8. Catch of the day with mojo de cilantro and jalapeño

9. Mole madre, cumin mole nuevo

10. Guava sweet tamal

11. Smoked flan with figs

12. Menu front

13. Menu interior

14. Entrance seen from inside

ATMOSPHERE & SERVICE

Went for my birthday. Easily top 5 most beautiful restaurant interiors in Mexico. The recent 2025 remodel for their 25th anniversary added tall, beige curtains and a beautiful picture depicting maize fields etched in golden threads. A piano player accompanies the evening at around 4pm

(More info here: https://www.admagazine.com/articulos/pujol-de-enrique-olvera-celebra-25-anos-y-su-arquitectura-se-reinventa)

Service was impeccable, i had heard negative experiences regarding water refills, menu pacing and other requests, but we had no such problems. All of the staff was kind, amicable and most importantly, relaxed. Our requests for a copy of the menu and a brief tour of the kitchen were fulfilled.

THE FOOD

Maguey worm and chicatana ant elotitos, crunchy and with an unforgettable smokey flavor

The almond sopa tibia was a perfect cold stop before the more fat-rich and savory courses, with a light escabeche vegetable salad and a crab (minilla) tostada with olive oil.

Both tamales, the sweet cream & tomato one and the yellow mole with shrimp one were both perfect. As a mexican living in Mexico (and culinary student) i can assure you, these tamales were cooked to perfection. The sweet cream was delicious and had hints of cinnamon, in an elegant way. The yellow mole shrimp tamal was complex and flavorful without relying on fat or spices.

I will say, the wagyu course was slightly disappointing, whilst it was also cooked perfectly, i thought it lacked punch.

However, the catch of the day with that mojo of jalapeño and cilantro was to die for. Perfectly cooked, buttery, tangy and ever so slightly spicy. Best fish dish ive had all year.

The mole madre was accompanied by a mole nuevo made from cumin, which i think is a first(?

Believe the hype about the Mole Madre, with a single droplet it left its deep aroma in my mouth. Combining it with the mole nuevo offers a new flavor combo every time, if you pay attention.

Desserts were light and delicate. The smoked flan was delicious and original, it left me wanting more. The guava tamal was simple with a strong guava profile.

Truth is, every dish was at least executed perfectly. Pujol's minimalist and ingredient-driven approach to the often maximalist and overstimulating mexican cuisine (which i also love) allows for food to be enjoyed and appreciated both at a cerebral and sensory level. As a mexican cook it is inspiring to see versions of mexican classics with every component being done at its highest quality possibility.

TLDR

Beautiful architecture, amicable service. Recommended for those seeking mexican classic dishes prepared at the highest caliber. If you're a thrill seeker looking for more experimental stuff, however, perhaps book somewhere else.