Part two - tucked away behind a wooden fence under a massive rubber tree from Brazil, sits @pujolrestaurant. Security guards allow only patrons with reservations behind the massive door. Staff, all dressed in black, work with precision to deliver food, explain food, clear plates, pour water and other beverages, and secure your comfort level. The mole is served with two tortillas, then a palate cleanser of creamy tamarind sorbet with diced jicama and chili powder, dessert of a coffee tamal, ginger ice cream and warm honeycomb; and a spiral of hot churros for a finale spectacle! It’s on my list of my best meals. Worth a flight to Mexico City!
The ultimate dining experience @pujolrestaurant this afternoon. Two hours of attention to detail service, and command of flavors, ingredients and presentation. This is part one of photos. #pricklypearmargarita; roasted corn on cob with mayonnaise mixed with coffee and chicataria ants; picadita; grilled octopus in habanero ink, ayocote and veracruzana sauce; softshell crab with cucumber/daikon salad; sea bass poached in hojasanta leaf, THE famous mole plate - mole madre and mole nuevo.