Pujol first opened its doors in 2000, as Chef Enrique Olvera's first restaurant, and it is currently ranked No. 9 on The 50 Best Restaurants in the World list; it is also B Corp certified and part of the Relais Chateaux network. Pujol dazzles, from its seven course classic tasting menu to the omakase taco bar, nine courses of the chef’s choice. Of course, both menus include Olvera's signature dish - mole madre, mole nuevo.


9° on The World’s 50 Best Restaurants


Tennyson 133, Polanco, Miguel Hidalgo

Mon. - Sat., from 13:30


Price Range


Payment Methods

Bank Cards · Cash

Detailed Info
  • Reservation: Necessary, can be made through their website
  • COVID Standards
  • Open Spaces
  • Wheelchair Accessible
  • WiFi
  • Environmental Actions The ingredients are at the center of Pujol's cuisine and, in this sense, the relationship with suppliers is fundamental. Pujol has privileged the relationship with producers conscious of their impact on the environment, who work with respect for the land. The result of this care is high quality ingredients whose flavors are enhanced in the kitchen. Most of the inputs are local. Pujol works, for example, with Gaia, a network of farmers that cultivates under regenerative agriculture principles in Valle de Bravo. Erika Hernández in Veracruz and the Sembradora project in Tepotzotlán have set aside the use of agrochemicals. Pujol receives fish from the states of Veracruz and Baja California, some of the herbs used come from the chinampas of Xochimilco or from urban gardens in the city, all the corn used is criollo and comes from different regions of the state of Oaxaca
  • Open spaces: terrace
  • E-mail: [email protected]
  • OpenTable: https://www.opentable.com.mx/r/menu-degustacion-pujol-mexico-city
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