Pujol, Mexico

Photographs from my meal in Mexico City, Mexico at Pujol on November 7, 2011.

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

Catrina Red Ale

Baja Black

Bread encrusted in corn with goat milk and cow milk butter

1st Course: Nopal salad, fava beans, sweet pea shoots, dehydrated nopal leaf

2nd Course: Tamal de cuitlacoche. Nata montada. Salsa de tomate verde tatemado. Polvo de recado negro. (tamal of corn smut, milk skin foam, burnt green tomato, chili powder)

3rd Course: Barbacoa slowly cooked for 24 hours, avocado cream, poblano pepper tortilla, serrano chile

3rd Course: Barbacoa slowly cooked for 24 hours, avocado cream, poblano pepper tortilla, serrano chile

4th Course: Chef Olvera serving bald pig from Yucatán, pork reduction with bean salsa, chile, radish

4th Course: bald pig from Yucatán, pork reduction with bean salsa, chile, radish

5th Course: Pig ear in mole verde served in an onion tortilla

6th Course: Panela cheese aged for 1 year, local honey

7th Course: Granizado de margarita, merengue de cointreau y limón (margarita shavings, cointreau merengue)

8th Course: Bizcocho de chocolate, ganache de miel y cacao, nieve de palomitas, agua de cacao

Petits fours: chocolate de caramelo con cacahuate, cocada, gomita de tamarindo