2015: the year Enrique Olvera
Ranked 16th place in The World’s 50 best restaurants in 2015, compiled by British magazine Restaurant, and sponsored by mineral water brands San Pellegrino and Acqua Panna, Pujol is considered the best restaurant in Mexico. Nestled in the heart of the very chic Polanco district, the restaurant, which has been open for 15 years, is managed by Chef Enrique Olvera, who is also at the helm of Cosme in New York and de Manta in Los Cabos.
On the menu, you will find: Bocol Huasteco (corn dough with cheese and bacon), Tartar de tasajo, limón en conserva, rábano, berro, aguacate criollo (tartare of dried beef, preserved lemons, radishes, cress and avocado, creole style), Pulpo, tostada de tinta, mayonesa de habanero y orégano (octopus, toast with squid ink, mayonnaise with habanero peppers and oregano) ... Deeply attached to the gastronomic heritage of his country, Chef Enrique Olvera reinvents traditional Mexican cuisine, focusing on market products in a contemporary spirit.
The Chef, who trained at the Culinary Institute of America, was awarded the Latin America’s 50 Best Restaurants prize, which rewards chefs whose cooking has a long-standing influence and impact on both a local and international level. He is also responsible for the creation of the gastronomic festival Mesamerica, which brings together chefs from across the world in Mexico every year. Created in 2012 to promote the wealth of Mexican cooking, the festival is now the country’s leading gastronomic event.
In October, Enrique Olvera published his first cook book in English, Mexico from the Inside Out.
