Pujol

"When you tell someone you’re visiting Mexico City, there’s a 75% chance they’ll respond with, “Oh, are you going to...what’s that place called?” If you feel like talking to this person, finish their sentence with “Pujol.” This high-end Mexican spot in the middle of Polanco is one of the best-known restaurants in the world, and one of the hardest to get into—reservations open a year in advance, and you’ll need to plan months ahead to get a table. They do a ten-course taco omakase at the bar, as well as a tasting menu in the dining room. Whichever you choose, the star of your meal will be the mole. It’s been cooking continuously since 2013, and tastes like a light and complex melted chocolate." - guillaume guevara

"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

"A Michelin-starred restaurant in Mexico City offering a high-end tasting menu that reveres Mexican ingredients and techniques. Known for its extraordinary service and stunning setting." - Stephanie Wu

"Perpetually ranked highly on the World’s 50 Best Restaurants list, Pujol has built a remarkable legacy in fine dining. Throughout the years, the restaurant has evolved into a multi-course vegetarian or pescatarian experience while holding true to Enrique Olvera’s values of sustainability, respect for Mexican culinary heritage, and local ingredients. Chef de cuisine Jesus Duron has elevated the experience since taking over in 2020, executing the tasting menu and taco omakase. Reservations are hard to come by, so book at least three months in advance." - Natalia de la Rosa, Daniela Galarza

"A groundbreaking restaurant opened by chef Enrique Olvera, known for framing Mexican cuisine as fine dining and inspiring a focus on native produce and practices." - Ximena N. Beltran Quan Kiu