CuisineHaute cuisine or molecular gastronomy, Mexican
FeaturesFoodie magnet, Notable chef, Tasting menu, Great value, Perfect for a special occasion
More than 15 years after it opened, chef Enrique Olvera's Pujol remains wildly popular, a Mexican riff on the principles of molecular gastronomy popularized by Catalan chef Ferran Adría. In fact, Pujol's popularity has been so enduring that it has transcended borders, leading Olvera to open a number of restaurants around Mexico and, in 2014, one in New York City. Though he's not often spotted in the kitchen at Pujol these days, his stamp remains on every dish on the menu. And while he could easily up the price of his tasting menu—a bargain at around $80, compared to such menus in New York and other big international cities—the restaurant remains remarkably accessible for a variety of budgets. If you can snag a reservation, don't be put off by the sober, dark dining room that has minimal adornments. The lack of distractions allows you to focus wholly on the food, including one of his signature dishes: baby corn, powdered chicatana ant, coffee, and costeño chile mayonnaise. Diners who intend to indulge in the seven-course tasting menu at lunch will want to budget time for a nap afterward—or a long ambling walk in nearby Chapultepec Park.