About

Pujol opened its doors in May 2000. Its cuisine is in constant transformation; however, it has its roots in Mexican ingredients and techniques from all times. Chef Enrique Olvera’s proposal consists of looking towards the past to discover new possibilities in the future.

Menus

Tasting Room

Home cooking made with Love

Guenda'ro risaca'a

by Luis Arellano

The corn botanas (Shuba')

Baby corn with chapulín mayonnaise, pasilla mixe chile, maguey worm, and chicatana
Segueza of clams, corn, and pitiona
Fish garnachita with runner beans and hoja santa

The fresh dishes (Guenda roo yaa)

Warm almond soup with Isthmus-style pineapple escabeche, poleo, seasonal vegetables, and fish minilla tostada

The warm dishes (Guenda'ro nda')

Guetabádxi zee of lobster

Guetaguu with Mixe-style entomatado and clotted cream

The celebration dishes (Guenda'ro sti sa')

Chileatole of huiche squash, squash blossom, and epazote chochoyotas

Garnachero-style chicken with Isthmus cake, cabbage, sweet potato, carrot, mustard, pickled chiles, and an apple-quince purée

Catch of the day zarandeado, in jalapeño and cilantro mojo, with mayonnaise, beans, and tortillas with chepil

Deche guiña: Wagyu mole with estofado and tender beans

Mole madre with a cumin and peanut mole

Something Sweet (Dxinña)

Cheese flan with seasonal fruit and smoked quesillo

Guava tamal

Chocolate (Dxuladi)

Fruit punch with cacao

$3,750 VAT included

Omakase Bar

Ant roe salbute, miltomate sikil pak

Baby corn, roasted garlic mayonnaise, queso de bola

Pickled snail tostada, jicama, and lime koshō

Grilled octopus taco, chile güero

Fish taco in white recado

Soft-shell crab taco, longaniza de Valladolid

Castacán taco, charred avocado, xnipec

Mole madre

Yucatecan lima, mead

Yucatecan lima flan

Maíz Blanco, Jala, Cofradía, Juanacatlán Nayarit.

Maíz amarillo, Tequila, Jalisco

Maíz azul, Mascota, Jalisco

Maíz tinto, Sangre de pichón, Tequila, Jalisco

Our proposal has
its roots in high-quality
ingredients and in Mexican
techniques of all times