Mexico City in Mexico has a wonderful selection of world class restaurants. The restaurant Pujol has made it onto the San Pelligrino Top 50 Restaurants as one of the world’ best eating establishments. Pujol offers a ten course onemakase taco tasting concept. Our visit to Pujol was indeed world class as the restaurant lived up to it’s excellent reputation.

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This post is one chapter on our trip to Mexico City, Mexico and Easter Island, Chile. This trip was enhanced through Alaska Mileage Plan and through Marriott Bonvoy Elite Status. For more information on how this trip was booked, please see our trip introduction here. For other parts of the trip, please see this index.

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Review: Pujol Restaurant, Mexico City, Mexico.

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As many foodies are discovering, Mexico City has an up and coming food scene. The city has embraced the opportunity and many restaurants are springing up all over the place. I got onto Pujol as it was named by The Wall Street Journal as Mexico City’s best restaurant. It also was listed on the San Pellegrino Top 50 Restaurants in the World for 2016 as the 25th best restaurant and going up to number 22 for the year 2017. As of the time of writing, it is reigning at 9th on the San Pellegrino Top 50 list for 2021.

Pujol offers both a seated concept and a onemakase taco tasting concept. At the time of writing, it was very clear on Open Table, but not so clear on the restaurant website.

Planning a Visit to Pujol Restaurant:

I booked in a Pujol via Open Table at about the 60 day mark. I didn’t have a lot of luck finding availability with our choice of times, and we ended with a 9:30 PM reservation for the day of our arrival. You need to select the type of reservation that you want at the time of the reservation (seated or onemakase concept).

We almost didn’t make it thanks to the flight delays on Alaska Airlines First Class San Francisco – Mexico City. Fortunately, everything worked out and we made our reservation.

Getting to Pujol Restaurant:

We took a $5 USD Uber from the W Mexico City to Pujol Restaurant. Pujol is well situated in the heart of the Polanco neighbourhood and is convenient to many hotels in this area.

It was especially easy to get there from The W Mexico City.

On arrival, once we were confirmed at the front desk, we were led into the bar tasting concept. Instead of being a usual Japanese tasting bar where items were prepared on view, it was low counter seating surrounding the mixology bar area where alcoholic drinks were made.

The Meal: A Ten Course Onemakase Concept:

Our lead host described the eating concept as a “trust exercise” and obtained our dietary information. She asked us if there was anything that we wouldn’t eat. MrsWT73 opted out of the uni sea food. Lamb – ok. Pork – ok. Scallop – ok .

After an introduction of the other serving staff members (a friendly approach) we were underway.

The first drink was a starter tamarind margerita on the rocks. It was a tasty and unique start to what would be a great meal.

First Course: Bonitas

The meal started with bonitas- a charred carrot with avocado and grasshoppers. MrsWT73 actually really enjoyed this until after she realized what she was eating at the end of the meal.

The avocado was probably the freshest and cleanest cut avocado I’ve ever had the pleasure to taste.

Second Course: Scallop Tostada

The next portion was served with a beer; a Cerveza Juan Cordero Insurgente from Tijuana Baja California. It was very light and crisp. It was served with a scallop avocado and cilantro and red onion served on a tostada.

It was great to taste a little local beer and something that was uniquely paired to accompany the dish.

Third Course: Uni Empanada

For the third course, we had an empanada filled with uni. This was probably my least favourite dish. Although tasty, it didn’t have any memorable part to it.

An empanada is also quite filling. I would have rather saved the appetite for other menu items that were presented that I personally found more interesting and engaging.

Fourth Course: Taco with Eggplant

The next course was a taco with confit of eggplant, watercress and green leaf, paired with the first French white wine. It was balanced enough not to burn out the heat from the spice.

Fifth Course: Taco of Pork Head with Onions and Peppers

We had pork head with onions, peppers, and a super hot sauce with heat all the way through the front and back of the palette.

Sixth Course: Taco with Shredded Lamb and Pea Shoots with Avocado Oil

It was followed by a shredded Lamb taco with pea shoots and avocado oil sauce, with a brown medium spicy sauce. The second glass of wine was a Tour de Gendres Bergerac; Merlot / Malbec blend.

Seventh Course: Taco with beef, avocado and red onion and spice.

Then another beef, avocado with red onion and spice with mescal. Mescal seems to be all the rage in CDMX these days and it was a great opportunity to try it.

Eighth Course: A Five Year Mole

As our last main course, this was followed by the flagship five year aged mole with a newer sweeter mole. The mole was allegedly cooked (and added to) over a five year period. The contrasts between the two moles were quite pronounced. I savoured every bit of it.

Ninth Course: Palette Cleanser

We had a sorbet with a blood orange ice as palette cleanser.

Tenth Course: Jack Fruit and Corn Sorbet over Corn Flan

The dessert item was a jack fruit and corn sorbet over a corn flan. It was paired with Mescal.

It was followed by a freshly cooked churro in a coil. It was absolutely the best and lightest churro I will likely ever have in my entire life. It was super light and flaky. I was still thinking about it days later it was that good.

The Final Touch: A Souvenir Menu

The menu wasn’t presented until after the meal was over. Even then, we were only able to get a Spanish copy.

The meal came to a reasonable 3,915 Mexican Pesos ($200 USD) including gratituty, ten (not including a churro!) courses and 5 wine / beer / alcohol pairings. I thought it was a reasonable price for the amount of food and the quality of the offerings for a unique or special occasion. It was certainly cheaper than the wine dinners we go to back home (laughing).

After settling the bill, we headed back to the W Mexico City by Uber.

My Thoughts on our Experience at Pujol Restaurant:

I was totally stuffed at the end of this one. The portions could have even been about 30% smaller and it would have been just as good. I was nearing a food coma by the time I left the restaurant. On our way out the door, I collected a souvenir menu which was mostly accurate. It was a pretty awesome and intense meal; one that I will remember for quite a while.

A visit to Pujol is highly recommended and a great experience worthy of it’s spot on the San Pelligrino Top 50 Restaurants list.

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If you’ve visited Pujol Restaurant in Mexico City, did you enjoy the concept and the experience ?

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