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Pujol, Chef Enrique Olvera's first restaurant, opened its doors in May 2000. Our cuisine is characterized by constant transformation, and centered on three key elements of Mexican culture - corn, seafood, and vegetables. We use different techniques from Mexican heritage and approach them with a contemporary and imaginative perspective. Our philosophy is to work with the highest quality producers and artisans, a deep commitment to sustainability in all that we do, and providing a unique hospitality experience that feels distinctively Mexican.

Menus

Menú Omakase de Tacos

Aguachile de nopal, callo, pitahaya, xoconostle

Tostada de cangrejo, chicatana, berros, martajada

Salpicón de langosta, alcachofas

Tlayuda de atún, castacan, erizo

Taco de kampachi, mole verde, quelites

Taco de jaiba de concha suave, pimienta szechuan, emulsión de ostión

Gordita de abulón, chicharrón, aguacate

Mole madre 3444 dias, mole nuevo hecho con fruta de temporada

Fresas con crema, sorbet de sake

Experiences

Tasting Room

Taco Omakase

Private Events

Beverage Program

Our proposal is based on high-quality ingredients and the diverse techniques of Mexican cuisine.

Team

The Pujol team shares a mission: to transform Mexican cuisine into an art form. Their approach combines sustainability, deep respect for tradition, and a constant search for innovation. Each of our team members is essential in crafting an unparalleled gastronomic experience that not only honors but also reinterprets and renews Mexico's rich culinary heritage.