May 2, 2017
Holy Mole
Pujol is the 20th best restaurant in the world, so that explains why I made this reservation right after booking our flight to Mexico City.
Chef Enrique Olvera’s offerings were a study in patience, contrast, simplicity, and passion.
My meal progression (*accompanied by a cactus margarita and a tamarind margarita):
Street snacks (baby corn with powdered chicatana ant, costeño chile mayonnaise, smoke)
Sea bass, cacahuatzintle juice, celery
Softshell crab, meyer lemon, alfalfa
Wagyu, fennel seeds, herb guacamole
Mole madre (1,258 days old), mole nuevo with hoja santa tortillas
Dessert: Nicoatole, Churro
Photos | simple, elegant, delicious. Day 2
