Enrique Olvera opened restaurant Pujol in Mexico City in the year 2000 as an outlet for his unrelenting passion for Mexican ingredients and cooking. More than a decade later, that passion is still very much alive and well and manifests itself in Enrique’s ever-changing menu, which could otherwise be described as ‘Enrique’s deep exploration of the Mexico’s ingredients and culinary past’.
His curiosity with the ingredients and traditional methods of cooking of his native land means that every dish Enrique creates for his guests at restaurant Pujol is neither lacking in boldness, nor imagination. While most of his dishes use time-honoured native seasonings and ingredients, Enqrique isn’t one to shy away from innovation, incorporating modern culinary techniques into his cuisine which is deeply immersed in Mexico’s cultural legacy.
Not just a wizard in the kitchen, Enrique has also published a number of books, including UNO, which represents the history and philosophy of the work the carried out atrestaurant Pujol.
- #20| Pujol |The World’s 50 Best Restaurants, 2014
- #6 | Pujol |Latin America’s Best Restaurants, 2014
- Young Restaurateur’sAward | Mexico’s National Chamber for the Restaurant and PreparedFoods Industry
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