Molino "El Pujol"

"This small spot in La Condesa feels like a chic neighborhood place with polished concrete and white tiled walls. It saves most of its precious real estate for the kitchen though there is a wood counter with six seats along with an additional handful of seats outside. The concise menu is focused on items made from corn nixtamalized daily on-site (think tamales, tacos, chilaquiles, and enfrijoladas). There are also items to take home like the excellent tortillas—grab them warm if you are lucky. The tamal de calabaza is a freshly steamed orb of flavorful yellow masa studded with bits of tender pumpkin and plated with a petite salad dressed with candied pumpkin seeds." - Michelin Inspector

"Though Molino Pujol, a restaurant under the umbrella of chef Enrique Olvera’s hospitality ecosystem, serves omnivores, it’s also a solid option for vegans, who can indulge in the corn-centric menu inspired by milpa cuisine. Dishes like the carrot tamal with red mole, the avocado or huitlacoche tacos, and the pear with almond tamal can make for a great plant-based meal. Molino Pujol’s beverage program is equally exciting and refreshing, since it taps into Mexico’s traditional nonalcoholic drinks such as tepache (fermented pineapple), champurrado (a hot beverage prepared with cacao and corn), and agua de maíz (a roasted corn-based agua fresca). Molino Pujol includes sprinkled fresh cheese or crema on some dishes, so request to skip the dairy when you order." - Natalia de la Rosa

"A play on a traditional tortilleria where dishes like elote-grilled corn with spices are unpretentious yet purposeful."

"Chef Enrique Olvera of Pujol fame had the same idea when he opened Molino El Pujol in April 2018. The tiny space in Condesa has minimal seating and a short menu of corn-based items; its goal is to produce tortillas and masa made with black, yellow, white, and red varieties of corn sourced from Oaxaca." - Brooke Porter Katz

"Molino el Pujol looks like something out of a Wes Anderson movie: a tiny white building, its name neatly hand-painted in black beneath a single Edison bulb, fronted by a large three-pronged cactus. Locals sit at sidewalk tables eating fluffy tamales and elote dressed in a creamy, earthy sauce made from chicatana ants, a Oaxacan delicacy. The tacos are simple: sliced avocado on a blue corn tortilla pressed with hoja santa, a large herby leaf considered sacred in Mesoamerican mythology. Plain tortillas wrapped in newspaper are sold by the kilo for customers to take home. Molino el Pujol also supplies all the masa for its namesake restaurant, Pujol. Traditional tortilleria processes are honored here despite the sleek design and international pedigree." - ByHilary Cadigan