The Pujol restaurant opened its doors 25 years ago and changed everything. Led by Enrique Olvera, it became one of the first restaurants to pay homage to the endemic ingredients of the country while combining them with more contemporary flavors and modern techniques.  

While most restaurants sought to emulate French dishes or implemented molecular cuisine, Pujol created marvels like its famous mole madre. It delighted us with its corn with chicatana mayonnaise or proposed a taco omakase. 

Indeed, visiting Pujol is a ceremonial experience. The service is friendly, the service impeccable, and the flavors leave you speechless. Having almost mythical dishes in front of you becomes a unique experience that takes you on a long journey through the best flavors of Mexico.
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Located at Tennyson 133, this restaurant has risen to legendary status and has featured in the rankings of prestigious awards such as The World’s 50 Best. At one point, it was named the best restaurant in all of North America and currently holds 2 MICHELIN stars.  

On its 25th anniversary and under the leadership of its new head chef, Daniel Núñez, Pujol is about to implement a series of changes to its menu. It will now be cyclical and will focus on different regions of Mexican cuisine.  

Beyond the international awards, there are many other things to applaud about Pujol. It has become a breeding ground for talent for many chefs, has a tangible commitment to sustainability, pays homage to endemic ingredients, and also reinvents the flavors of Mexico through the perspective of its talented chefs. 
At Kiwilimón, we celebrate the first 25 years of Pujol and thank them for taking Mexican cuisine to the next level and for elevating Mexican ingredients, demonstrating that our country is on par with other culinary traditions.  

Continue reading: The list of Michelin-starred restaurants in Mexico