Pujol, Mexico

Photographs from my meal in Mexico City, Mexico at Pujol on January 27, 2012.

Servietta

Minerva stout

1st Course: Taco de chicharrón de queso con guacamole y chile serrano (Plancha-grilled cheese taco with guacamole and serrano chile)

1st Course: Taco de chicharrón de queso con guacamole y chile serrano (Plancha-grilled cheese taco with guacamole and serrano chile), up close

Agua fresca de betabel

Amuse Bouche: Elotitos tatemados con mayonesa de café y polvo de chicatana (hormiga) (Smoked baby corn with coffee mayonnaise and ant powder)

Amuse Bouche: Elotitos tatemados con mayonesa de café y polvo de chicatana (hormiga) (Smoked baby corn with coffee mayonnaise and ant powder), one stalk

2nd Course: Ostión ahumado, puré de lima y elote, salsa verde, salicornia tatemada, flor de borraja, sal de celestún (Smoked oyster, lima bean purée with corn, green salsa, local flowers)

2nd Course: Ostión ahumado, puré de lima y elote, salsa verde, salicornia tatemada, flor de borraja, sal de celestún (Smoked oyster, lime purée with corn, green salsa, local flowers), up close

3rd Course: Cebiche y chicharrón de pescado, salsa de xoconostle, hierbabuena y chile habanero con aguacate

Chasselas del mogor, 2009

4th Course: Sopa de berro, papa, y chayote con chochoyotas de chicharrón prensado y crema de rancho

5th Course: Tamal de tuétano y chipilín en salsa tatemada con queso cotija

6th Course: Langostino cocinado en hoja santa, mayonesa de plátano morado con jitomate tigre

7th Course: Nieve de mandarina con eucalipto, sal de gusano, mezcal flameado (Mandarin orange ices with eucalyptus, worm salt, and flambéed mezcal)

8th Course: La Piñata (Sugar sphere of caramel)

8th Course: La Piñata (Sugar sphere of caramel)

A finished sphere

Rolling a flauta de "vuelve a la vida"

Chef Olvera's Bookshelf