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Address and Contact Information
Address: Tennyson 133, Polanco, Polanco IV Secc, Miguel Hidalgo, 11570 Ciudad de México, CDMX, Mexico
Phone: +52 55 5545 4111
Website: http://pujol.com.mx/
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Pujol
Acerca de Menús Galería Sostenibilidad Molino ‘El Pujol’ ENRIQUE OLVERACASAMATATienda Contacto · Reservar. ES EN. Pujol. TENNYSON 133. POLANCO IV SECTION
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Pujol – Miguel Hildalgo – a MICHELIN Guide Restaurant
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Reviews
Soledad Mendez
I enjoyed the taco omakase at the bar, and relocated for desert at the outdoor bar.
The service was gracious and kind. Triple checking to confirm allergies of all the guests on the bar. They were especially responsive to my (and others) curiosity – when I asked about the tapestry at the piano bar, they took me over to tell me of the craftsmanship and legends it’s based on. When I asked about a photograph they told me about how important family is to the Owner. When I asked about a pink sauce they brought me the nuts it is based on.
As an Architect, I can say the space was beautiful, clearly influenced by Japanese precision and underemphasized intimate moments, with a touch of Mexican heritage.
The food was adventurous for the non- Mexican, but even the Mexican guests at the bar seemed to relish in it. It’s hard to pick a favorite dish, but the tempura style crab was incredible. The dishes were well sized and spread out over two hours but it was quite filling. The last dish (two moles, served with a tortilla) and the desert were overshadowed by the full feeling and lost their time in the spotlight.
Drinks were well made. I did not get the pairing, but others seemed to enjoy it!
… moreThe service was gracious and kind. Triple checking to confirm allergies of all the guests on the bar. They were especially responsive to my (and others) curiosity – when I asked about the tapestry at the piano bar, they took me over to tell me of the craftsmanship and legends it’s based on. When I asked about a photograph they told me about how important family is to the Owner. When I asked about a pink sauce they brought me the nuts it is based on.
As an Architect, I can say the space was beautiful, clearly influenced by Japanese precision and underemphasized intimate moments, with a touch of Mexican heritage.
The food was adventurous for the non- Mexican, but even the Mexican guests at the bar seemed to relish in it. It’s hard to pick a favorite dish, but the tempura style crab was incredible. The dishes were well sized and spread out over two hours but it was quite filling. The last dish (two moles, served with a tortilla) and the desert were overshadowed by the full feeling and lost their time in the spotlight.
Drinks were well made. I did not get the pairing, but others seemed to enjoy it!
Joey Stipek
Dinner at Pujol was one of the best meals I have had in Mexico City. The six course tasting menu was thoughtful, creative, and beautifully paced. Every dish felt intentional and balanced, with flavors that were both refined and deeply rooted in Mexican ingredients.
The mole course alone was worth the visit. Complex, rich, and unforgettable.
The experience felt special without being stiff. A standout meal and absolutely worth it if you want a memorable tasting menu in the city.
… moreThe mole course alone was worth the visit. Complex, rich, and unforgettable.
The experience felt special without being stiff. A standout meal and absolutely worth it if you want a memorable tasting menu in the city.
Christina Brown
We had a wonderful experience at Pujol—another check off our bucket list. The food was outstanding, easily some of the best we’ve ever had. Every dish was beautifully presented and thoughtfully executed, with flavors that were bold, eclectic, and memorable.
The staff were warm, professional, and attentive without ever making us feel rushed; everything flowed seamlessly from start to finish. A highlight was being invited to tour the kitchen and see the entire operation in action, which added an extra layer of appreciation for the care and precision behind the scenes.
Overall, it was a truly memorable experience, and both the food and service fully live up to the restaurant’s reputation. Very well deserving of its two Michelin stars. Muchas gracias!
… moreThe staff were warm, professional, and attentive without ever making us feel rushed; everything flowed seamlessly from start to finish. A highlight was being invited to tour the kitchen and see the entire operation in action, which added an extra layer of appreciation for the care and precision behind the scenes.
Overall, it was a truly memorable experience, and both the food and service fully live up to the restaurant’s reputation. Very well deserving of its two Michelin stars. Muchas gracias!
Marlin T
Okay so…amazing food, definitely Michelin 2-star level. Service…also amazing. Minus 1-star due to the wine paring. This doubled the cost of the visit…I’m okay with it normally…but the wines were average at best and the pours were okay size but maybe 2 oz each. Some of the bottles I’ve purchased myself for less than $30 a bottle. Not okay for a 2-star pairing. Provide better wine, then you could justify the extra cost and we’d be okay with it. If you’re going to charge almost as much for the wine it should at minimum match the quality level of the food.
… moreMax Jackowitz
My party of 10 people had a wonderful experience at Pujol. We took advantage of their “private dining room” which was removed enough from the restaurant to feel private but not too far removed that we didn’t feel separated from the action.
The restaurant is beautiful, from the moment you walk in. The attention to detail sings with every piece of furniture as well as its plates of food.
Every dish was interesting and told a story. The staff did a great job explaining every ingredient and making sure we felt satisfied with each dish. Even the drinks felt unique and I was able to ask the waiter to surprise me with “something i’ve never had before” multiple times.
Overall, Pujol provided us a two Michelin star experience and it felt worth it in every way.
… moreThe restaurant is beautiful, from the moment you walk in. The attention to detail sings with every piece of furniture as well as its plates of food.
Every dish was interesting and told a story. The staff did a great job explaining every ingredient and making sure we felt satisfied with each dish. Even the drinks felt unique and I was able to ask the waiter to surprise me with “something i’ve never had before” multiple times.
Overall, Pujol provided us a two Michelin star experience and it felt worth it in every way.
Joshua Keelty
The taco course didn’t quite live up to my high expectations. The delicate seafood portion felt too small relative to the tortilla and toppings, causing the other elements to dominate. The salsa was left for the guest to add, which made it difficult to judge the intended balance. While the execution was technically strong, the flavors felt restrained, lacking boldness or truly distinctive ingredients. Overall, a high standard, but the dish played it a bit safe
… moreTimmy Nguyen
I wanted to enjoy Pujol more, I really did. From its stellar reviews and reputation in fine dining, to word of mouth from friends that have previously dined here, I came in with high expectations. Unfortunately, I left disappointed & would not recommended this 2 Michelin Star.
Atmosphere: 4/5
The atmosphere itself is nice. It’s dimly lit, but has had a lot of thought put into ambience. The live piano was a nice touch when we walked in. The outside / inside type of environment lends itself to a more nature based feeling. Tapestries and furniture are tasteful, and coat & bag hangers are thoughtful.
Food: 3/5
The food was fine. There were creative elements like Flying Ants (actual ants) on a stick of baby corn, covered with a light mayo, an homage to indigenous insects & popular elotes, but there were also dishes that seemed a bit flat and missed the mark.
We were served a mackerel tostada, and while the fish was fresh, there was a paste that seems to have used some mackerel stock as well that ended up making the entire dish a bit too salty.
The Lobster tamale was solid. The lobster was cooked well and did not suffer from brininess like some can, and the maiz underneath was not too dense or dry.
We ordered two of the entrees: the Wagyu steak accompanied by a barbacoa-style mole, and a chicken with pickled carrots and an apple puree.
The chicken itself was cooked perfectly. It was tender, and the skin remained crispy. Unfortunately, the Isthmus Cake was overpowering when eaten separately, and only worked when added to a taco. To add to that, servers did not seem to mention that there was a cheesey crumble on top, despite having informed them of dairy allergies.
The wagyu was in a delightfully sizable steak form, also cooked perfectly medium rare. Unfortunately, it was not harmonious with its accompanied barbacoa style mole. The two clashed and it was unclear which item should have shone more. Wagyu tends to be an ingredient that takes center stage, no matter what it’s accompanied by, but by adding a strong mole with more beef & beans, it ended up taking away from the cut of wagyu itself. Together, it tasted just like any other tender braised beef, not allowing the mole to get its spotlight either.
We also ordered the cheese flan and the guava tamale.
The cheese flan tasted more like a creme brulee than a flan. Its syrup was the standout, along with the mamey along the side. The syrup was smoke infused to cut through the creaminess of the flan, and the mamey was perfectly ripe.
The guava tamale had 3 components. The maiz, guava infused mascarpone cheese, and tiny chunks of guava on top. This was one of the better dishes of the night, as they harmonized well together, with none of them overpowering the other.
Service: 2/5
Initially Pujol looks like a well organized machine. Servers seem to be attentive, and have certain behaviors down pat.
For example, every time a guest got up, napkins would be refolded. Upon coming back from the bathroom, I even experienced a server rushing to beat me back to my table just to make sure they could pull out my seat for me.
However, here’s where service fell flat.
Most glaring is when I was served a cheesy topping on part of my entree while having reconfirmed my dairy intolerance.
Next, when I asked where the washrooms were, I was told by the server to wait, and they would take me. 5 minutes passed and they did not return. I ended up asking another server who then promptly escorted me. Servers seemed adamant on the initial escort, as other diners had the same experience.
As I finished my first drink, I asked a server for the wine list. The server ended up providing me with the normal drink menu – the one without wines. I ended up asking twice more and finally got the wine list.
Servers also were not attentive on water refills, as glasses were often empty. Empty cocktail glasses were on the table for 2-3 courses after being finished, and finally, servers brushing crumbs would consistently wipe them onto our party.
… moreAtmosphere: 4/5
The atmosphere itself is nice. It’s dimly lit, but has had a lot of thought put into ambience. The live piano was a nice touch when we walked in. The outside / inside type of environment lends itself to a more nature based feeling. Tapestries and furniture are tasteful, and coat & bag hangers are thoughtful.
Food: 3/5
The food was fine. There were creative elements like Flying Ants (actual ants) on a stick of baby corn, covered with a light mayo, an homage to indigenous insects & popular elotes, but there were also dishes that seemed a bit flat and missed the mark.
We were served a mackerel tostada, and while the fish was fresh, there was a paste that seems to have used some mackerel stock as well that ended up making the entire dish a bit too salty.
The Lobster tamale was solid. The lobster was cooked well and did not suffer from brininess like some can, and the maiz underneath was not too dense or dry.
We ordered two of the entrees: the Wagyu steak accompanied by a barbacoa-style mole, and a chicken with pickled carrots and an apple puree.
The chicken itself was cooked perfectly. It was tender, and the skin remained crispy. Unfortunately, the Isthmus Cake was overpowering when eaten separately, and only worked when added to a taco. To add to that, servers did not seem to mention that there was a cheesey crumble on top, despite having informed them of dairy allergies.
The wagyu was in a delightfully sizable steak form, also cooked perfectly medium rare. Unfortunately, it was not harmonious with its accompanied barbacoa style mole. The two clashed and it was unclear which item should have shone more. Wagyu tends to be an ingredient that takes center stage, no matter what it’s accompanied by, but by adding a strong mole with more beef & beans, it ended up taking away from the cut of wagyu itself. Together, it tasted just like any other tender braised beef, not allowing the mole to get its spotlight either.
We also ordered the cheese flan and the guava tamale.
The cheese flan tasted more like a creme brulee than a flan. Its syrup was the standout, along with the mamey along the side. The syrup was smoke infused to cut through the creaminess of the flan, and the mamey was perfectly ripe.
The guava tamale had 3 components. The maiz, guava infused mascarpone cheese, and tiny chunks of guava on top. This was one of the better dishes of the night, as they harmonized well together, with none of them overpowering the other.
Service: 2/5
Initially Pujol looks like a well organized machine. Servers seem to be attentive, and have certain behaviors down pat.
For example, every time a guest got up, napkins would be refolded. Upon coming back from the bathroom, I even experienced a server rushing to beat me back to my table just to make sure they could pull out my seat for me.
However, here’s where service fell flat.
Most glaring is when I was served a cheesy topping on part of my entree while having reconfirmed my dairy intolerance.
Next, when I asked where the washrooms were, I was told by the server to wait, and they would take me. 5 minutes passed and they did not return. I ended up asking another server who then promptly escorted me. Servers seemed adamant on the initial escort, as other diners had the same experience.
As I finished my first drink, I asked a server for the wine list. The server ended up providing me with the normal drink menu – the one without wines. I ended up asking twice more and finally got the wine list.
Servers also were not attentive on water refills, as glasses were often empty. Empty cocktail glasses were on the table for 2-3 courses after being finished, and finally, servers brushing crumbs would consistently wipe them onto our party.
Ethan Gibson
My girlfriend and I were excited to end our week in Mexico City with Pujol’s taco omakase experience on Feb. 17th. I’d read some of the bad reviews before booking, but kind of wrote it off as people being not adventurous enough or wanting a more Americanized flavor profile. Unfortunately, the other bad reviews are completely accurate.
After getting seated initially we waited probably 20 minutes before someone came to take our first drink order. The pacing and delivery of each course was very disorganized and often dishes would be served but then we’d have to sit and wait for someone to come out and explain what the dish was to us. Other times a server would explain the dish to one side of the omakase bar but then it would take 5 or 10 minutes for someone to show up to explain it to the other half. The explanations were often short and fairly unhelpful.
Unfortunately, there was no wine or cocktail pairing for the omakase, so we ordered 3 of the seasonal cocktails (Cáax, la Molita, and the Aztec Martini) and were disappointed with all of them. There was no balance of flavors in any of the drinks (either very acidic or overly sweet), and the presentation was boring. No interesting garnishes or effect, just the drinks in coupes.
The food was executed very poorly. The focus was heavily on presentation and flavor was severely lacking. Based on the food left on the other diners’ plates to both sides of us after each course, we weren’t the only ones that felt this way.
– The salbute had fine flavor, but was not overly interesting tasting.
– The baby corn’s main flavor was the large glob of mayonnaise on it. It needed less mayo, more salt, and some acid to balance the heaviness of the dish.
– The pickled snail tostada was one of the few dishes that did taste pretty good, felt fairly balanced and well seasoned with crunch from the tostada and jicama, chew from the snail, and nice spice from the salsa that was served on the side.
– The grilled octopus taco was okay, but wasn’t incredible by any means. The server described it as having a roasted pepper with the tentacle and being flavorful enough to not need a salsa with it. My partner and I disagreed. The octopus was cooked well and was tender, but was lacking flavor and was pretty dry without a salsa.
– The fish taco was also okay, but the proportions of the components were way off. The piece of fish was tiny, there was a huge glob of sauce, and a large pile of shredded herbs. Most bites consisted of tortilla and sauce or just mouthfuls of shredded herbs. My last bite was just fish and tortilla (because the sauce and greens were finally gone) and it was actually pretty good.
– The soft-shell crab taco was bad. Again, the proportions were totally off with a large glob of a bean purée on the tortilla. The crab itself tasted fine, but the taco was mostly pureed beans that were bland and for some reason bitter.
– The pork taco was okay, but there wasn’t much interesting about it. The pork was well cooked and tender with crispy skin but even with the salsa which was good, there wasn’t much flavor besides pork and tortilla.
– The mole wasn’t good at all. The outer, cumin one was extremely simultaneously bitter and bland, and the inner one was just okay. The proportions were completely off on this. It was two large dollops of mole and a single dry, bland tortilla that was embedded with a leaf that looked cool, but overall just added a bitter, medicinal flavor (this was also used for the fish taco).
– The lime palate cleanser was probably the star of the night and the most balanced dish served. It was cool and sour with a sweet mead poured over it, which was very tasty.
– The dessert was flan, which was nothing special and tasted pretty much like it could have been bought at a store.
– The final dish/drink was a small cup of a very watery and bitter liquid that wasn’t explained to us or on the menu. It was terrible.
If you’re in CDMX, skip Pujol. There’s way better food and drink elsewhere (look at Comal Occulto or Marmota and you’ll be a lot happier with your experience).
… moreAfter getting seated initially we waited probably 20 minutes before someone came to take our first drink order. The pacing and delivery of each course was very disorganized and often dishes would be served but then we’d have to sit and wait for someone to come out and explain what the dish was to us. Other times a server would explain the dish to one side of the omakase bar but then it would take 5 or 10 minutes for someone to show up to explain it to the other half. The explanations were often short and fairly unhelpful.
Unfortunately, there was no wine or cocktail pairing for the omakase, so we ordered 3 of the seasonal cocktails (Cáax, la Molita, and the Aztec Martini) and were disappointed with all of them. There was no balance of flavors in any of the drinks (either very acidic or overly sweet), and the presentation was boring. No interesting garnishes or effect, just the drinks in coupes.
The food was executed very poorly. The focus was heavily on presentation and flavor was severely lacking. Based on the food left on the other diners’ plates to both sides of us after each course, we weren’t the only ones that felt this way.
– The salbute had fine flavor, but was not overly interesting tasting.
– The baby corn’s main flavor was the large glob of mayonnaise on it. It needed less mayo, more salt, and some acid to balance the heaviness of the dish.
– The pickled snail tostada was one of the few dishes that did taste pretty good, felt fairly balanced and well seasoned with crunch from the tostada and jicama, chew from the snail, and nice spice from the salsa that was served on the side.
– The grilled octopus taco was okay, but wasn’t incredible by any means. The server described it as having a roasted pepper with the tentacle and being flavorful enough to not need a salsa with it. My partner and I disagreed. The octopus was cooked well and was tender, but was lacking flavor and was pretty dry without a salsa.
– The fish taco was also okay, but the proportions of the components were way off. The piece of fish was tiny, there was a huge glob of sauce, and a large pile of shredded herbs. Most bites consisted of tortilla and sauce or just mouthfuls of shredded herbs. My last bite was just fish and tortilla (because the sauce and greens were finally gone) and it was actually pretty good.
– The soft-shell crab taco was bad. Again, the proportions were totally off with a large glob of a bean purée on the tortilla. The crab itself tasted fine, but the taco was mostly pureed beans that were bland and for some reason bitter.
– The pork taco was okay, but there wasn’t much interesting about it. The pork was well cooked and tender with crispy skin but even with the salsa which was good, there wasn’t much flavor besides pork and tortilla.
– The mole wasn’t good at all. The outer, cumin one was extremely simultaneously bitter and bland, and the inner one was just okay. The proportions were completely off on this. It was two large dollops of mole and a single dry, bland tortilla that was embedded with a leaf that looked cool, but overall just added a bitter, medicinal flavor (this was also used for the fish taco).
– The lime palate cleanser was probably the star of the night and the most balanced dish served. It was cool and sour with a sweet mead poured over it, which was very tasty.
– The dessert was flan, which was nothing special and tasted pretty much like it could have been bought at a store.
– The final dish/drink was a small cup of a very watery and bitter liquid that wasn’t explained to us or on the menu. It was terrible.
If you’re in CDMX, skip Pujol. There’s way better food and drink elsewhere (look at Comal Occulto or Marmota and you’ll be a lot happier with your experience).
Alysha S
10/10 experience. Amazing service and such a beautiful ambiance. Our server Lucero was so kind and thoughtful. She explained each dish to us and provided details about the background of the dish. She also gave us a tour of the kitchen which was such an amazing experience. Personalized touch from start to finish. Food was delicious, and beautifully presented. The tasting menu was very well thought out, and the portion sizes are generous for a tasting menu. Thank you Pujol team!
… morePatricia V Waldron
Expectations are high for Pujol and they really deliver. The food is amazing – beautifully presented and intriguingly unique.
We went for lunch (you must reserve in advance) and they offer set menus with two options (+ a veggie one for main course).
Cocktails are yummy. Large and pricey wine list.
As for quantity of food, we were full but not stuffed which is perfect. Very pleasant wait staff and excellent Somm.
Just note that it’s an indoor/outdoor space so in cold weather it is cold inside (they can give you a blanket so you are comfortable)
… moreWe went for lunch (you must reserve in advance) and they offer set menus with two options (+ a veggie one for main course).
Cocktails are yummy. Large and pricey wine list.
As for quantity of food, we were full but not stuffed which is perfect. Very pleasant wait staff and excellent Somm.
Just note that it’s an indoor/outdoor space so in cold weather it is cold inside (they can give you a blanket so you are comfortable)