Jun 14, '18

Pujol Restaurant, Mexico

Casual dining Exceptional 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

softshell crab with cucumber, daikon and shiso (eaten inside a taco) — Softshell crab with cucumber, daikon and shiso (eaten inside a taco)

mole nuevo with hoja santa taco — Mole nuevo with hoja santa taco

mango granite, vanilla — Mango granite, vanilla

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