Pujol

Pujol: No. 25th best restaurant in the world. Mexican haute cuisine. Six course meal. Magic in your mouth. Here is the breakdown of my utterly transcendent meal. 

The menu. Am I being accepted into Hogwarts?

Chicatana ant covered baby corn with coffee and costeño chile mayonnaise. Yes, I technically ate ANTS. 

Street bites from left to right: Chia and avocado chicharron, Milpera squash chileatole with mulato chile, chicharron gordita with catarino chile, pico de gallo and uni (sea urchin). 

Crudo. Had to resist licking the bowl.

Dry beef tartar, preserved lemon, watercress, avocado.

Suckling pig taco, smoked tortilla, chickpea puree, radish, coriander, red jalapeño, salsa verde. My personal fave, because of course, it's a taco. Suckling pig... so tender (sorry vegetarians). 

Catch of the day, beurre noisette, potato, lemon mayonnaise, celery. At this point I'm getting v full, but STILL GOING. 

Mole madere, mole nuevo. 1178 days. I attempted to pair with Mezcal (smokey type of tequila for sipping), and it did not go over well. Two words: jet fuel. 

Palate cleanser. Sorbet over guava strips and chile powder dusting. I thought we were done here. Not so fast! 

Happy ending. Famous spiral churro and assorted selection of sweet treats. Paired with a delightful dessert wine of course. 

And then we went behind the scenes. 

Now, go to Netflix and watch Chef's Table Season 2, Episode 4: Enrique Olvera. It will explain the significance of the 1178 day mole and you'll spot Mr. Tattoo from the kitchen shots above! 

Next up: Quintonil, No. 12th best restaurant in the world.