Pujol is the restaurant that recalibrated what fine-dining Mexican cuisine could be. Enrique Olvera opened it in 2000, and over the years he has rebuilt the menu around the most ordinary ingredients of the Mexican kitchen — corn, mole, beans, tortillas — using a precision and restraint usually reserved for European haute cuisine.
The tasting menu changes constantly but the signatures persist: the smoked baby corn served with chicatana-ant mayonnaise, the mole madre that has been simmering and re-simmering since 2013, served with new mole alongside on a single plate. Reservations open weeks ahead; lunch is more available than dinner. Expect to spend USD 200 a head before drinks.