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Forward-looking refinement in traditional Mexican dishes

Regarded as one of the city’s finest contemporary eateries, chef Enrique Olvera’s 13-table Pujol sits as an unfussy space in which the experience of the food is left to shine. From an ever-changing prix-fixe menu, dishes such as the street-snack-inspired baby corn with powdered chicatana ant, coffee and costeño chile mayonnaise draw upon the rich ingredients central to traditional Mexican dishes – reinterpreted with modern culinary techniques to create unforgettable new flavours.


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