If anyone can claim the title to best chef in Mexico, it's Enrique Olvera. He takes ingredients that grow in the milpa (maize field) and transforms them into amazingly delicious and previously unknown dishes. Like a trio of “cappuccinos” made from huitlacoche, squash flower, and mushroom, with requesón, epazote, and coconut milk foams he made on a TV show. The idea, he said, was to make a liquid quesadilla. The creations may be worth it, but getting a reservation in this restaurant might prove tricky. Be sure to plan ahead.
If you fancy yourself a globetrotting gourmand, lunch or dinner at Chef Enrique Olvera's Pujol is obligatory. Pujol has held a top spot on Restaurant Magazine's World's 50 Best Restaurants list for the past three years; it's currently at spot 16, up from spot 17 the year before.
The small size of the restaurant allows Olvera and his team to provide guests with an exceptional experience that will set a new standard for every restaurant that you visit afterward. The menu changes seasonally, based on the best ingredients sourced at the moment. Expect dishes like roasted corn on the cob with an ant-flecked mayonnaise and tacos with a fresh fish ceviche. You can never go wrong with the remarkably affordable tasting menu, preferably paired with wine or beer flights that feature domestic bottles difficult to find outside Mexico.