A quarter of a century ago, on a discreet street in Mexico City, Enrique Olvera opened the doors of Pujol. What began as a personal project has now established itself as a global culinary institution, a hotbed of talent and an emblem of contemporary Mexican cuisine.
Since its founding in 2000, Pujol has maintained a firm commitment to local ingredients, seasonality and sustainability. Its menu, a living menu that transforms with the agricultural calendar, pays homage to the country’s traditional cuisines from a modern, sensitive and rigorous perspective. At the heart of this proposal is corn, the protagonist both in its iconic tasting menu and in the bar inspired by the Japanese omakase.
With two Michelin stars and a prominent place in The World’s 50 Best Restaurants, Pujol has not only raised the profile of Mexican gastronomy internationally, but has also been a launching pad for a new generation of chefs who today lead their own projects in Mexico and abroad.
This 2025, Pujol celebrates 25 years with a renovated
space and a touch of freshness from chef Daniel Núñez.
Beyond the accolades, its anniversary is an affirmation:
Mexican cuisine is not only history, but also the future,
and Pujol is its best ambassador
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