Pujol by Enrique Olvera
Calle Francisco Petrarca 254, Colonia Polanco
Mexico City
From the May 2008 Food & Wine Go List
Members of the city's financial and publishing elite vie nightly for one of the 15 tables in the white-and-beige room at 32-year-old Enrique Olvera's renowned restaurant. Olvera completely reworks the Mexican repertoire, turning cheese, limes and mezcal into froth or marinating sea bass in a preparation normally used for street-food pork.
We loved: Squash blossom "cappuccino" with coconut-milk foam.
Last updated May 2008 lastArticle = and lastAward =
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