Appetizers: Round slices of avocado sandwich a chia seed-covered mole in the middle
?It?s subjective? Chef Enrique Olvera said, shrugging off my mention of Pujol?s recent ranking as the 17th best restaurant in the world.
That may be true, but after a stunning display of service, and 11 delicious courses showing off Mexican cuisine, it was hard for me to imagine a finer restaurant experience.
A week earlier, while still in Puerto Vallarta, I?d first learned of Pujol?s reputation, and made a 2 PM lunch reservation for my sole Saturday in the capital.
I spent the morning walking Mexico City?s Historic Center, and then took a $10 taxi west to the Polanco neighborhood.
The restaurant?s exterior was unpretentious, and unassuming. A doorman greeted me on the sidewalk.
I commented about arriving a few minutes early, but he didn?t hesitate to walk me inside, where several tables were already being serviced.
Appetizers: Crispy beef empanada
The restaurant was small, just 13 tables, which was a number chosen for its luck. As it happens, 13 was the lucky number associated with my college, and thus became my lucky number as well.
The intimate atmosphere is a departure from the much larger?Astrid & Gaston?in Lima, the only other restaurant I?ve been to from the list of the world?s 50 best restaurants.
I sat down at a table for two, offering me a full view of the restaurant.
The wait staff worked harmoniously together throughout the two-hour lunch, and most (if not all) were bilingual.
Appetizers: This baby corn on a skewer was presented in a large gourd, which was brought to the table
The drink and wine menu was extensive, but I kept it simple, ordering a mojito. It was familiar, and I knew they?d make me a good one.
In retrospect, I wish I?d ordered a signature cocktail, something a little more unique to the experience.
I?d already scoped out the tasting menu online, and didn?t hesitate to order it at 890 pesos ($69).
The mojito arrived, followed by quelites aromatica, an aromatic tea that tasted more like soup broth.
Appetizers: Filled with turnip and cabbage, this bite-sized appetizer melted in my mouth
I was also served a variety of bite-sized appetizers.
I quickly realized my attempt to document the detailed descriptions of every dish would only serve to slow the everyone down.
Service was so efficient, I barely had time to type a few words into my iPhone before each new dish arrived.
At this point in my Pujol restaurant review, I?m going to let the photos do the talking?
Course #2: Roasted beef tartar with alfalfa and serrano chile oil, topped with a tortilla (which I broke before taking the picture)
Red and green salsas are brought to the table, both of which I forget to use
Course #3: Fish ceviche taco with crispy fish skin and beans
Course #4: Purslane noodles, grilled onions, peppermint, and chile-covered balls of sheep cheese
Course #5: Organic chicken, red onion, and epazote (a Mexican herb also known as wormseed)
Course #6: Pork confit, a rich mole, drop of sweet tamarind sauce, and white cabbage. This was my favorite dish of the lunch!
Course #7: Mole Madre. At first I thought it was a palm-sized circle of mole, but there?s a thin taco under there, which you eat as well. It had a strong, slightly spicy flavor.
Course #8: Dominican banana, macadamia zest, chamomile flower, cocoa, and sour cream
Course #9: Guayaba sorbet, mezcal and chile salt
Course #10: Thyme glazed biscuit, lemon gelatin, ice cream, cookie soup, and white chocolate
Course #11: Chocolate mousse with mezcal and orange, served warm. It was divine!
A few of Pujol?s 13 tables
The total bill for my lunch came to $106, including tax and tip. A real steal for a restaurant many regard as the best in Mexico, and one of the best in Latin America.
To ensure seating, book ahead by phone or through their website.?Dress is casual, especially during lunch. I wore my usual jeans and a t-shirt.
Restaurante Pujol
Address: Francisco?Petrarca 254, Polanco, Mexico City
Tel: +52 (55) 5545 ? 4111
Hours: Monday to Saturday 2 PM ? 4 PM, 6:30 PM ? 11:30 PM. Closed Sundays.
The Travel Blog Success community offers practical resources and personal support to help you build a better travel blog.
Whether you treat blogging as a hobby, or dream of building a location independent business, you'll learn what's required to create a name for yourself in the online travel world.
Benefits of Joining:
- Personal support from Dave, including site critiques and tips on negotiating advertising deals.
- Ability to learn from others' mistakes, and save yourself time, energy and money.
- Chance to network with other travel bloggers of all levels, from around the world.
Click here to learn more.
Categories: Features, Food, Mexico, Photos
Source: http://gobackpacking.com/pujol-restaurant-review/
nfldraft asante samuel salton sea arizona immigration law aubrey huff the killers julianne hough
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.