"Pujol has left its mark on Mexico City as one of the places that helped push Mexican cuisine forward with its technical, almost minimalistic approach to local ingredients. With over 20 years under its belt, this laid-back fine dining spot is still one of those places you have to scratch off your bucket list just so you can experience their 10-course taco “omakase” that’s focused on masa specialties, or the six-course tasting menu. Both paths star the mole madre, arguably Pujol’s most famous dish. The sauce, made from twenty-something ingredients, is a bold statement of the complexity and elegance of Mexican cuisine. It has simmered for over three thousand days (and counting) and is served alongside “mole nuevo,” a freshly made sauce, to contrast the deep flavors developed over time." - mariana camacho