Jun 14, '18

Pujol Restaurant, Mexico

Never in my wildest dreams I’d think that tacos with escamoles (ants eggs) could taste so good or I would try them at all. Or that gusanos de maguey (mezcal worms) give that nice unique smokey flavour you cannot replicate. My short term plan in Mexico City is to try chapulines (grasshopers) and not to die of food coma caused by gorditas with chicharrón and Venezuelan arepas. Meanwhile, here are some pictures from Pujol, which chef Enrique Olvera has been bringing Mexican flavours to the next level.

Smoked baby corn with ants mayo
Octopus, habanero ink, ayocote, veracruzana sauce
Octopus, habanero ink, ayocote, veracruzana sauce
softshell crab with cucumber, daikon and shiso (eaten inside a taco)
Softshell crab with cucumber, daikon and shiso (eaten inside a taco)
Duck, black recado, nance, Ixil onions
Duck, black recado, nance, Ixil onions
1608 days mole madre
1608 days mole madre
mole nuevo with hoja santa taco
Mole nuevo with hoja santa taco
mango granite, vanilla
Mango granite, vanilla
churros
Churros
Pujol Restaurant
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