:Pujol (restaurant)

{{Infobox restaurant

| name = Pujol

| logo = Pujol (logo).png

| logo_alt = Graphic logo with the text "Pujol".

| image = Pujol Restaurant (40553682022).jpg

| image_alt = The access to the restaurant is through a small staircase next to a small pond.

| image_caption = The restaurant's entrance

| established = {{Start date|2000}}

| closed =

| current-owner = Enrique Olvera

| manager =

| head-chef = Enrique Olvera

| chef =

| pastry-chef =

| food-type = {{flat list|

}}

| dress-code = None

| seating-capacity =

| reservations = Yes

| rating = {{michelinstar|2}} (Michelin Guide, 2024)

| street-address = Tennyson 133, Polanco IV Sección, Miguel Hidalgo

| city = Mexico City

| postcode = 11550

| country = Mexico

| mapframe = yes

| mapframe-zoom = 13

| coordinates = {{Coord|19|25|56.6|N|99|11|41.4|W|type:landmark_region:MX|display=inline,title}}

| website = {{URL|https://pujol.com.mx/eng/}}

}}

Pujol ({{IPA|es|puˈʒɔl|}}) is a Mexican restaurant in Polanco, Miguel Hidalgo, Mexico City. It is owned and headed by chef Enrique Olvera. Pujol's dishes are rooted in traditional Mexican cuisine, including maize-based food, seafood, and tacos, served in a sophisticated presentation through tasting menus or a taco omakase bar.

Founded in 2000, Pujol initially focused on Asian and American cuisine with only a few Mexican elements. After facing financial difficulties, the restaurant shifted its focus to traditional Mexican fare. The British magazine Restaurant has consistently ranked Pujol on its list of the World's 50 Best Restaurants since the 2010s. Food critics have given the restaurant mostly favorable reviews; its most iconic dish is {{lang|es|mole madre, mole nuevo}}—a black mole sauce that, by 2022, had been reheated over 2,800 times, with fresh moles regularly added to develop its evolving flavor. The restaurant has also faced complaints regarding workplace harassment.

Pujol was awarded two Michelin stars in 2024, in the first Michelin Guide covering restaurants in Mexico, tying with Quintonil—also located in Polanco—for the highest rating in the country.

Description

Pujol offers two constantly updated tasting menu options: one focused on maize-based dishes and the other on seafood. Additionally, the restaurant has a taco omakase bar, where chefs choose the courses for the diner. The tasting menu consists of seven dishes served at regular tables, while the omakase experience offers a nine- to ten-course meal that changes daily and is served at the bar.{{cite web|url=https://english.elpais.com/society/2022-07-21/what-to-eat-and-how-much-it-will-cost-at-the-worlds-new-top-five-restaurants.html|title=What to eat (and how much it will cost) at the world's new top five restaurants|first1=Enrique|last1=Alpañés|first2=Belén|last2=Hernández|first3=Beatriz|last3=Serrano|date=21 July 2022|location=Madrid|work=El País|access-date=17 May 2024|archive-date=1 January 2024|archive-url=https://web.archive.org/web/20240101143742/https://english.elpais.com/society/2022-07-21/what-to-eat-and-how-much-it-will-cost-at-the-worlds-new-top-five-restaurants.html|url-status=live}}{{cite web|url=https://www.nytimes.com/2017/02/22/t-magazine/food/enrique-olvera-pujol-taco-omakase.html|title=Sushi-Inspired Tacos, From Mexico's Biggest Chef|first=Gillian|last=Ferguson|date=22 February 2017|work=The New York Times|access-date=17 May 2024|url-access=registration|archive-date=25 December 2022|archive-url=https://web.archive.org/web/20221225110202/https://www.nytimes.com/2017/02/22/t-magazine/food/enrique-olvera-pujol-taco-omakase.html|url-status=live}} There are no à la carte options, and beverages are sold separately.{{cite web|url=https://www.elfinanciero.com.mx/buena-vida/lo-que-debes-saber-sobre-pujol-el-mejor-restaurante-de-norteamerica/|title=Lo que debes saber sobre Pujol, el mejor restaurante de Norteamérica|trans-title=What you should know about Pujol, the best restaurant in North America|first=Roberto|last=Estrada|date=25 June 2019|work=El Financiero|access-date=16 May 2024|language=es|archive-date=16 May 2024|archive-url=https://web.archive.org/web/20240516015255/https://www.elfinanciero.com.mx/buena-vida/lo-que-debes-saber-sobre-pujol-el-mejor-restaurante-de-norteamerica/|url-status=live}}

For groups, table reservations are scheduled to last between two and a half to three hours; if additional time is required, guests may continue their meal on the terrace. There is no formal dress code and reservations are required; the restaurant recommends booking five to seven weeks in advance.

The oldest plate on Pujol's menu is the appetizer: baby corn cobs served inside a gourd and dipped in chicatana sauce, a blend of coffee mayonnaise, {{lang|es|costeño}} chili, and chicatana ants. The restaurant's most iconic dish is {{lang|es|mole madre, mole nuevo}}, a mole sauce prepared with more than 100 ingredients—including tomatoes, dried fruits, fruits, and cocoa—which, as of 23 July 2022, had been aged for 2,852 days.{{cite web|url=https://www.forbes.com.mx/forbes-life/cuanto-cuesta-comer-en-pujol-el-mejor-restaurante-de-mexico/|title=¿Cuánto cuesta comer en Pujol? El mejor restaurante de México|language=es|first=Monserrat|last=Méndez|date=23 July 2022|work=Forbes|trans-title=How much does it cost to eat at Pujol? The best restaurant in Mexico|access-date=16 May 2024|archive-date=21 June 2023|archive-url=https://web.archive.org/web/20230621073923/https://www.forbes.com.mx/forbes-life/cuanto-cuesta-comer-en-pujol-el-mejor-restaurante-de-mexico/|url-status=live}} It is plated in a circular presentation with a layer of fresh mole sauce poured over the aged mole.{{cite web|url=https://www.quien.com/placeres/2023/05/31/mole-madre-un-tesoro-culinario-que-se-esconde-en-el-restaurante-pujol|title=Mole Madre: Un tesoro culinario que se esconde en el restaurante Pujol|trans-title=Mole Madre: A culinary treasure hidden at the restaurant Pujol|language=Es|first=Daniela|last=Brugger|work=Quién|date=31 May 2023|access-date=16 May 2024|archive-date=17 May 2024|archive-url=https://web.archive.org/web/20240517055630/https://www.quien.com/placeres/2023/05/31/mole-madre-un-tesoro-culinario-que-se-esconde-en-el-restaurante-pujol|url-status=live}} Other offerings served include tlayudas, lobsters, fish, aguachile, and puchero.{{cite web|url=https://www.forbes.com.mx/forbes-life/gourmet-pujol-platillos-emblematicos-que-no-puedes-dejar-de-probar/|title=Pujol: Los platillos emblema que no puedes dejar de degustar|trans-title=Pujol: The signature dishes that you can't miss|language=es|date=21 July 2022|first=Monserrat|last=Méndez|work=Forbes|access-date=17 May 2024|archive-date=20 June 2023|archive-url=https://web.archive.org/web/20230620221625/https://www.forbes.com.mx/forbes-life/gourmet-pujol-platillos-emblematicos-que-no-puedes-dejar-de-probar/|url-status=live}}{{cite web|url=https://foodandpleasure.com/pujol/|title=Así es comer en Pujol, el 5to mejor restaurante del mundo|trans-title=This is what it's like to eat at Pujol, the 5th best restaurant in the world|last=Ferrant|first=María José|date=10 April 2023|language=es|work=Food & Pleasure|access-date=17 May 2024|archive-date=17 May 2024|archive-url=https://web.archive.org/web/20240517193824/https://foodandpleasure.com/pujol/|url-status=live}} The restaurant also incorporates techniques from molecular gastronomy into some of its preparations.{{cite web|url=https://es-us.vida-estilo.yahoo.com/pujol-cumple-20-a%C3%B1os-cocina-153434267.html|title=Pujol cumple 20 años y la cocina mexicana está de fiesta|date=16 March 2020|work=Yahoo!|first=Paloma|last=García|language=es|trans-title=Pujol turns 20 years old and Mexican cuisine is celebrating|access-date=17 May 2024|archive-date=18 May 2024|archive-url=https://web.archive.org/web/20240518063544/https://es-us.vida-estilo.yahoo.com/pujol-cumple-20-a%C3%B1os-cocina-153434267.html|url-status=live}}{{cite web|url=https://www.debate.com.mx/viajes/CDMX-4-restaurantes-para-comer-comida-molecular-y-festejar-el-dia-del-Quimico-20231201-0141.html|title=CDMX: 4 restaurantes para comer comida molecular y celebrear el día del Químico|work=Debate|language=es|first=Joselyn|last=Sánchez|date=1 December 2023|access-date=17 May 2024|trans-title=Mexico City: 4 restaurants to eat molecular food and celebrate Chemist's Day|archive-date=2 December 2023|archive-url=https://web.archive.org/web/20231202055637/http://www.debate.com.mx/viajes/CDMX-4-restaurantes-para-comer-comida-molecular-y-festejar-el-dia-del-Quimico-20231201-0141.html|url-status=live}}

= Gallery =

File:1- Elote con mayonesa de hormiga chicatana, café y chile costeño (11398178486).jpg|Baby corn with coffee mayonnaise, {{lang|es|costeño}} chili and chicatana ants|alt=Baby corn served in a hollow gourd with salt for seasoning.

File:6- Aro de cebolla alcaparrada (11398167095).jpg|Onion ring with capers|alt=One onion ring served with capers on top.

File:Pujol 13.jpg|{{Lang|es|Mole madre, mole nuevo}}|alt=A plate with two types of mole served one on top of the other. They are accompanied by a Mexican pepper leaf.

File:7- Taco de ceviche de pescado, frijol y hoja santa (11398166385).jpg|Ceviche, beans and hoja santa taco|alt=A taco made of ceviche and Mexican pepper leaves accompanied by a few drops of beans.

File:Octopus at Pujol Restaurant (40596161711).jpg|Octopus in habanero ink{{cite web|url=https://www.sinembargo.mx/02-06-2017/3231020|title=Pujol, ¿verdaderamente vale lo que cuesta?|trans-title=Pujol, is it really worth what it costs?|date=2 June 2017|first=Glotón|last=Mundano|work=SinEmbargo.mx|language=es|access-date=17 May 2024|archive-date=18 May 2024|archive-url=https://web.archive.org/web/20240518063547/https://www.sinembargo.mx/02-06-2017/3231020|url-status=live}}|alt=An octopus tentacle accompanied with fine herbs.

File:Meringue at Pujol Restaurant (40596163811).jpg|Meringue|alt=Two pieces of meringue of different colors, one on top of the other, accompanied by a golden foil, and decorated with a candle.

File:Drink- Sunflower Seed Horchata (11398163305).jpg|Sunflower seed horchata|alt=A glass of horchata with ice.

History

File:Pujol 19.jpg

Twenty-four-year-old chef Enrique Olvera opened Pujol in 2000 after studying at the Culinary Institute of America.{{cite news |last=Sesset |first=Stan |url=https://www.wsj.com/articles/SB123215425094092359 |title=The World's Greatest Food City? |newspaper=The Wall Street Journal |date=17 January 2009 |access-date=17 January 2011 |url-access=subscription |archive-date=23 February 2015 |archive-url=https://web.archive.org/web/20150223171607/http://www.wsj.com/articles/SB123215425094092359 |url-status=live }} At its inception, the restaurant offered a contemporary cuisine menu focused primarily on foreign dishes, encompassing Eastern Asian and American cuisine. Olvera described the food served as having more foie gras elements than Mexican ones. During this period, the restaurant experienced financial problems, with multiple associates leaving the project.{{cite web|url=https://www.chilango.com/comida/restaurantes/restaurante-pujol/|title=Pujol: 20 años y 10 cosas que no sabías del mejor restaurante de México|trans-title=Pujol: 20 years and 10 things you didn't know about Mexico's best restaurant|work=Chilango|date=10 August 2020|first=Margot|last=Castañeda de la Cruz|access-date=16 May 2024|language=es|archive-date=17 May 2024|archive-url=https://web.archive.org/web/20240517031815/https://www.chilango.com/comida/restaurantes/restaurante-pujol/|url-status=dead}} In 2006, the restaurant underwent a renovation and the menu was reoriented toward Mexican cuisine. According to Olvera, they improved "the aesthetics on the plate" and focused on the ingredients to enhance the flavor.

In 2017, Pujol relocated from Francisco Petrarca Street to a 1950s-built house on Tennyson Street, both located in the Polanco neighborhood of Mexico City.{{cite web|url=https://www.animalgourmet.com/2017/03/03/el-nuevo-pujol-listo-para-renacer-el-6-de-marzo/|title=El renacimiento de Pujol: nuevo espacio, misma calidad|first=Mayra|last=Zepeda|work=Animal Gourmet|language=es|access-date=16 May 2024|date=3 March 2017|trans-title=Pujol's rebirth: new place, same quality|archive-date=17 May 2024|archive-url=https://web.archive.org/web/20240517041732/https://www.animalgourmet.com/2017/03/03/el-nuevo-pujol-listo-para-renacer-el-6-de-marzo/|url-status=live}} Following the move, the restaurant expanded its menu to include a wider variety of tacos. The renovation was led by architect Javier Sánchez, with interior design by Micaela de Bernardi and furniture by Eduardo Prieto, inspired by the works of Clara Porset. Inside the house, walls were removed to open up the space and connect its two sections. A sunlit atrium, which also functions as a small garden, links the areas and brings the outdoors into the refined interior. The design incorporates gray granite and parquet flooring, timber-slatted ceilings, and low-profile mid-century furniture.{{cite web|url=https://www.wallpaper.com/travel/mexico/mexico-city/restaurants/pujol|title=Pujol — Mexico City, Mexico|date=10 October 2022|first=Daven|last=Wu|work=Wallpaper|access-date=10 May 2025}}

Following the relocation, the restaurant reduced its use of meat and increased the incorporation of Mexican vegetables and ingredients. By 2019, Pujol ceased using meat due to its environmental impact, reserving it only for special events. The restaurant collects rainwater for orchard irrigation, has minimized its use of single-use plastics and gathers leftovers for composting. For its sustainability actions, the United Nations recognized the restaurant in the same year.{{cite web|url=https://www.chilango.com/comida/sostenibilidad-en-pujol/|title=¡Eso! La ONU reconoció a Pujol por estas acciones ambientales 🇲🇽🌿🌎|trans-title=Bravo! UN recognized Pujol for these environmental actions 🇲🇽🌿🌎|date=18 July 2019|work=Chilango|access-date=16 May 2024|archive-date=17 May 2024|archive-url=https://web.archive.org/web/20240517031816/https://www.chilango.com/comida/sostenibilidad-en-pujol/|url-status=live}}

In 2018, Olvera opened a gourmet tortilleria in the Condesa neighborhood called Molino Pujol.{{cite web|url=https://www.chilango.com/comida/tortilleria-de-pujol/|title=Molino Pujol: la tortillería gourmet llega a la Condesa|trans-title=Molino Pujol: the gourmet tortilleria arrives to La Condesa|work=Chilango|first=Daniela|last=Barranco|language=es|access-date=16 May 2023|date=27 April 2018|archive-date=17 May 2024|archive-url=https://web.archive.org/web/20240517062754/https://www.chilango.com/comida/tortilleria-de-pujol/|url-status=live}} It sells handmade tortillas produced with a variety of maize, along with maize-based dishes such as esquites, tacos, and quesadillas.{{cite web|url=https://www.mexicodesconocido.com.mx/molino-el-pujol.html|title=Molino El Pujol, de cuando ir a las tortillas se vuelve una experiencia gourmet|trans-title=Molino El Pujol, when going to the tortillas becomes a gourmet experience|location=Mexico City|work=México Desconocido|date=31 May 2019 |language=es|access-date=17 May 2024|archive-date=17 May 2024|archive-url=https://web.archive.org/web/20240517181629/https://www.mexicodesconocido.com.mx/molino-el-pujol.html|url-status=live}}

In 2025, Pujol closed for repairs and to remodel the restaurant's terrace.{{cite web|url=https://www.latimes.com/food/story/2025-03-19/mexico-city-pujol-la-pop-up-din-tai-fung-santa-monica-lasung-tofu|title=One of Mexico City's best restaurants is popping up in downtown L.A.|work=Los Angeles Times|first=Stephanie|last=Breijo|date=19 March 2025|access-date=10 May 2025|url-access=registration}}{{cite web|url=https://www.timeout.com/los-angeles/news/one-of-the-best-restaurants-in-mexico-city-is-popping-up-in-l-a-this-april-031925|title=One of the best restaurants in Mexico City is popping up in L.A. this April|first=Patricia Kelly|last=Yeo|work=Time Out|date=19 March 2025|access-date=10 May 2025}}

Reception and recognition

For Elle magazine, Kayla Webley Adler recommended visiting Pujol, suggesting that the restaurant contributed to the city's status as a "foodie mecca".{{cite web|url=https://www.elle.com/culture/travel-food/a46288690/mexico-city-travel-review/|title=ELLE Escapes: Mexico City|first=Kayla Webley|last=Adler|date=12 January 2024|work=Elle|access-date=17 May 2024|archive-date=26 February 2024|archive-url=https://web.archive.org/web/20240226222550/https://www.elle.com/culture/travel-food/a46288690/mexico-city-travel-review/|url-status=live}} A reviewer for Condé Nast Traveler described it is a landmark eatery in Mexico City.{{cite web|url=https://www.cntraveler.com/restaurants/mexico-city/pujol|title=Pujol|work=Condé Nast Traveler|access-date=17 May 2024|archive-date=18 May 2024|archive-url=https://web.archive.org/web/20240518063546/https://www.cntraveler.com/restaurants/mexico-city/pujol|url-status=live}} A writer from Fodor's called the experience "educational and hedonistic".{{cite web|url=https://www.fodors.com/world/mexico-and-central-america/mexico/mexico-city/restaurants/reviews/pujol-481010|title=Pujol|work=Fodor's|access-date=17 May 2024|archive-date=12 August 2017|archive-url=https://web.archive.org/web/20170812231527/http://www.fodors.com/world/mexico-and-central-america/mexico/mexico-city/restaurants/reviews/pujol-481010|url-status=live}} A critic from Bon Appétit recommended visiting Pujol and its taco omakase.{{cite web|url=https://www.bonappetit.com/city-guides/mexico-city/venue/pujol|title=Pujol|work=Bon Appétit|access-date=17 May 2024|archive-date=10 June 2023|archive-url=https://web.archive.org/web/20230610152455/https://www.bonappetit.com/city-guides/mexico-city/venue/pujol|url-status=live}} Leslie Yeh from Lifestyle Asia considered it a must-visit when in Mexico City.{{cite web|url=https://www.lifestyleasia.com/hk/travel/north-america/6-restaurants-not-miss-visit-mexico-city/|title=6 restaurants not to miss when you visit Mexico City|first=Leslie|last=Yeh|work=Lifestyle Asia|date=18 September 2018|access-date=8 June 2024|archive-date=28 December 2023|archive-url=https://web.archive.org/web/20231228012357/https://www.lifestyleasia.com/hk/travel/north-america/6-restaurants-not-miss-visit-mexico-city/|url-status=live}}

Mia Stainsby, writing for the Vancouver Sun, mentioned that she is usually not impressed by famous restaurants, but she felt contentment during her visit. She labeled the food as high-class and the ambiance as relaxed. However, she was indifferent to the lamb with mint mole and baby potatoes, finding it lacking in tenderness. Nonetheless, she recommended going to Pujol if it fits within the budget.{{cite web|url=https://vancouversun.com/life/food/local-food-reviews/restaurant-review-mexico-citys-pujol-represents-the-apex-of-mexican-cuisine|title=Restaurant review: Mexico City's Pujol represents the apex of Mexican cuisine|date=24 January 2018|first=Mia|last=Stainsby|work=Vancouver Sun|access-date=17 May 2024|archive-date=15 March 2021|archive-url=https://web.archive.org/web/20210315222412/http://vancouversun.com/life/food/local-food-reviews/restaurant-review-mexico-citys-pujol-represents-the-apex-of-mexican-cuisine|url-status=live}} Mariana R. Fomperosa of Milenio advising visitors to set aside expectations and hype when dining at Pujol. She found the food to be good but felt it was overrated.{{cite web|url=https://www.milenio.com/estilo/gastronomia/pujol-es-tan-bueno-como-dicen|title=¿Pujol es tan bueno como dicen?|trans-title=Is Pujol as good as it is said?|location=Mexico City|first=Mariana R.|last=Fomperosa|date=31 October 2018|language=es|access-date=17 May 2024|work=Milenio|archive-date=4 December 2020|archive-url=https://web.archive.org/web/20201204183251/https://www.milenio.com/estilo/gastronomia/pujol-es-tan-bueno-como-dicen|url-status=live}}

Felipe Soto Viterbo rated Pujol five out of five stars for Time Out, noting that it was unnecessary to recommend specific dishes, as the menu constantly changes and any dish might not be available when the reader visits. He emphasized that, despite the seasonal menu, Pujol "doesn't go out of style".{{cite web|url=https://www.timeout.com/mexico-city/restaurants/pujol|title=Pujol|first=Felipe|last=Soto Viterbo|date=27 April 2018|work=Time Out|access-date=17 May 2024|archive-date=29 November 2023|archive-url=https://web.archive.org/web/20231129211615/https://www.timeout.com/mexico-city/restaurants/pujol|url-status=live}} Separately, Time Out ranked Pujol as the number one restaurant in its list of the top 23 restaurants in Mexico City.{{cite web|url=https://www.timeout.com/mexico-city/restaurants/best-restaurants-in-mexico-city|title=The 23 best restaurants in Mexico City|first=Regina|last=Barberena|date=30 October 2019|work=Time Out|access-date=23 May 2024|archive-url=https://web.archive.org/web/20240221180954/https://www.timeout.com/mexico-city/restaurants/best-restaurants-in-mexico-city|archive-date=21 February 2024|url-status=live}} Arden Shore from The Infatuation praised Pujol's service, describing it as "warm and smooth", and suggesting that diners would leave "blissful and stuffed" at the end of their meal.{{cite web|url=https://www.theinfatuation.com/mexico-city/reviews/pujol|title=Pujol|first=Arden|last=Shore|date=2 May 2024|access-date=17 May 2024|work=The Infatuation|archive-date=21 September 2023|archive-url=https://web.archive.org/web/20230921134750/https://www.theinfatuation.com/mexico-city/reviews/pujol|url-status=live}} Adriana Zehbrauskas, writing for The New York Times, highlighted the "light-filled dining rooms and open spaces" of the restaurant, which she said combine a casual, neighborhood vibe with an intimate atmospher.{{cite web|url=https://www.nytimes.com/2017/01/23/dining/pujol-move-mexico-city-enrique-olvera.html|title=A Second Act for Pujol, Mexico's World-Class Restaurant|first=Shaun|last=Pett|date=23 January 2017|work=The New York Times|url-access=registration|location=Mexico City|access-date=17 May 2024|archive-date=14 April 2024|archive-url=https://web.archive.org/web/20240414071009/https://www.nytimes.com/2017/01/23/dining/pujol-move-mexico-city-enrique-olvera.html|url-status=live}}

=''Mole madre''=

File:Chilhuacle negro cut.jpg

{{lang|es|Mole madre, mole nuevo}} is a dish frequently highlighted in Pujol's reviews. Olvera said it was created for Quintonil's first anniversary in 2013. He asked chef {{ill|Ricardo Muñoz Zurita|es|Ricardo Muñoz Zurita}} to teach him how to prepare his seven-day mole sauce.{{cite web|url=https://www.elfinanciero.com.mx/food-and-drink/2021/11/23/asi-es-el-famoso-mole-del-restaurante-pujol/|title=Así es el famoso mole del restaurante Pujol|trans-title=This is what the famous mole from Pujol restaurant is like|date=23 November 2021|work=El Financiero|access-date=10 May 2025}} It is a black mole made with chilhuacle chili. Initially, the leftover mole was served at Pujol, but Olvera began experimenting by reheating it indefinitely. He noticed that its flavor evolved over time. From then on, whenever there are about {{cvt|10|l|sp=us}} of {{lang|es|mole madre}} left (approximately every two days), chefs add fresh mole made with seasonal ingredients, known as {{lang|es|mole nuevo}}.{{cite web|url=https://www.newworlder.com/mole-madre/|title=Mole Madre|first=Enrique|last=Olvera|work=New Worlder|date=19 February 2021|access-date=17 May 2024|archive-date=2 December 2023|archive-url=https://web.archive.org/web/20231202011722/https://www.newworlder.com/mole-madre/|url-status=live}} When serving, the cooks place {{lang|es|mole nuevo}} on top of the {{lang|es|mole madre}} bed and accompany it with an {{lang|es|hoja santa}} tortilla.

While Daniela Brugger called it a "culinary treasure", describing it as "a commitment to quality and tradition [with an] artisanal approach" to the restaurant's cuisine, Shore referred to it as "hypnotic". Stainsby opined it was "deep and complex and beautifully balanced". In contrast, Fomperosa said she preferred her grandmother's, perhaps because she valued love over technique. Renata Lira wrote for {{ill|Revista de la Universidad de México|es|Revista de la Universidad de México}} that the mole sauce exemplifies "the mother and the offspring—wisdom and evolution", describing it as "a tribute to deep cuisine—rural, Indigenous, conventual, Creole, European, Asian, Middle Eastern, revolutionary, street, home-style, and feminine".{{cite web|url=https://www.revistadelauniversidad.mx/articles/35317081-ed8a-4057-83fe-0a9304db6a5c/la-madre-el-mole-y-pujol|title=La madre, el mole y Pujol|language=Es|trans-title=The mother, the mole and Pujol|first=Renata|last=Lira|magazine=Revista de la Universidad de México|access-date=10 May 2025}}

=Work harassment allegations=

In 2021, Ximena Abrín applied for a job at the restaurant and was put on a five-day trial period. On the fourth day, she resigned and shared her experience on Facebook. She claimed that the working hours were twice the amount initially offered—up to 16 hours a day—with the minimum monthly salary of 14,000 pesos (approximately 700 US dollars) for a six-day workweek. She stated that the restaurant's reputation did not justify such labor conditions. Her post went viral, prompting multiple former employees to publish their own accounts of working at Pujol, including allegations of workplace harassment, racism, classism, and sexism.{{cite web|url=https://www.proceso.com.mx/nacional/cdmx/2021/6/3/restaurante-pujol-enrique-olvera-son-acusados-por-explotacion-acoso-265188.html|title=Restaurante Pujol y Enrique Olvera son acusados por explotación y acoso|trans-title=Pujol Restaurant and Enrique Olvera are blamed for exploitation and harassment|date=3 June 2021|work=Proceso|language=es|access-date=17 May 2024|archive-date=29 June 2023|archive-url=https://web.archive.org/web/20230629003206/https://www.proceso.com.mx/nacional/cdmx/2021/6/3/restaurante-pujol-enrique-olvera-son-acusados-por-explotacion-acoso-265188.html|url-status=live}}{{cite web|url=https://elpais.com/opinion/2021-06-14/el-lado-oscuro-de-los-restaurantes.html|title=El lado oscuro de los restaurantes|language=Es|first=Brenda|last=Lozano|work=El País|date=14 June 2021|trans-title=The Dark Side of Restaurants|access-date=17 May 2024|archive-date=5 July 2022|archive-url=https://web.archive.org/web/20220705101852/https://elpais.com/opinion/2021-06-14/el-lado-oscuro-de-los-restaurantes.html|url-status=live|url-access=registration}}

In this regard, Olvera said: "If at some point we have failed, we are more than willing to review it and it is part of a process. [...] I believe we can do better as an industry and we have been trying to do so for several years. [...] ] We've always liked the idea that the people who work with us not only do their job well, but are also happy. [...] It saddens us that at some point there were people who worked at Pujol who didn't have an extraordinary work experience" and added that the restaurant complies with the standards established by local laws.{{efn|Original quote in Spanish: {{lang|es|Si en algún momento hemos fallado, estamos más que dispuestos a revisarlo y es parte de un proceso. [...] Creo que podemos hacer mejor las cosas como industria y lo hemos intentado hacer desde hace varios años. [...] A nosotros siempre nos ha gustado que la gente que trabaja con nosotros no solamente haga bien su chamba, sino que estén contentos. [...] Nos entristece que en algún momento haya trabajado gente por el restaurante Pujol que no haya tenido una experiencia laboral extraordinaria"}}.{{cite web|url=https://www.proceso.com.mx/nacional/2021/6/4/enrique-olvera-si-en-algun-momento-hemos-fallado-estamos-mas-que-dispuestos-revisarlo-265253.html|title=Enrique Olvera: si en algún momento hemos fallado, estamos más que dispuestos a revisarlo|trans-title=Enrique Olvera: if at any time we have failed, we are more than willing to review it.|language=Es|date=4 June 2021|first=Rosalía|last=Vergara|work=Proceso|access-date=17 May 2024|archive-date=16 June 2021|archive-url=https://web.archive.org/web/20210616085508/https://www.proceso.com.mx/nacional/2021/6/4/enrique-olvera-si-en-algun-momento-hemos-fallado-estamos-mas-que-dispuestos-revisarlo-265253.html|url-status=live}}}}

=Awards=

Restaurant has ranked Pujol on its World's 50 Best Restaurants lists multiple times: at number

5 (2022),{{cite web|url=https://edition.cnn.com/travel/article/worlds-50-best-restaurants-2022/index.html|title=World's best restaurants for 2022 revealed|work=CNN|first=Maureen|last=O'Hare|date=19 July 2022|access-date=17 May 2024|archive-date=28 August 2023|archive-url=https://web.archive.org/web/20230828212742/https://edition.cnn.com/travel/article/worlds-50-best-restaurants-2022/index.html|url-status=live}} 9 (2021),{{cite web|url=https://www.eater.com/worlds-50-best-restaurants-awards/22710074/worlds-50-best-restaurants-2021-list-winners|title=The World's 50 Best Restaurants 2021: The Full List of Winners|date=5 October 2021|first2=Ryan|last2=Sutton|first1=Hillary Dixler|last1=Canavan|work=Eater|access-date=17 May 2024|archive-date=21 June 2023|archive-url=https://web.archive.org/web/20230621051342/https://www.eater.com/worlds-50-best-restaurants-awards/22710074/worlds-50-best-restaurants-2021-list-winners|url-status=live}} 12 (2019),{{cite web|url=https://www.eater.com/worlds-50-best-restaurants-awards/2019/6/25/18714984/worlds-50-best-restaurants-2019|title=The World's 50 Best Restaurants 2019: The Full List of Winners|date=25 June 2019|first2=Ryan|last2=Sutton|first1=Hillary Dixler|last1=Canavan|work=Eater|access-date=17 May 2024|archive-date=28 November 2023|archive-url=https://web.archive.org/web/20231128164402/https://www.eater.com/worlds-50-best-restaurants-awards/2019/6/25/18714984/worlds-50-best-restaurants-2019|url-status=live}} 13 (2018 and 2023),{{cite web|url=https://www.eater.com/worlds-50-best-restaurants-awards/2018/6/19/17475404/worlds-50-best-restaurants-2018-list-winners|title=The World's 50 Best Restaurants 2018: The Full List of Winners|date=19 June 2018|first1=Ryan|last1=Sutton|first2=Hillary Dixler|last2=Canavan|work=Eater|access-date=17 May 2024|archive-date=15 December 2023|archive-url=https://web.archive.org/web/20231215033130/https://www.eater.com/worlds-50-best-restaurants-awards/2018/6/19/17475404/worlds-50-best-restaurants-2018-list-winners|url-status=live}}{{cite web|url=https://www.eater.com/worlds-50-best-restaurants-awards/23767356/the-worlds-50-best-restaurants-2023-the-list-so-far|title=The World's 50 Best Restaurants 2023: The Full List of Winners|date=20 June 2023|first=Hillary Dixler|last=Canavan|work=Eater|access-date=17 May 2024|archive-date=5 October 2023|archive-url=https://web.archive.org/web/20231005070901/https://www.eater.com/worlds-50-best-restaurants-awards/23767356/the-worlds-50-best-restaurants-2023-the-list-so-far|url-status=live}} 16 (2015),{{cite web|url=https://www.theworlds50best.com/stories/News/the-worlds-50-best-restaurants-2015-in-pictures.html|title=The World's 50 Best Restaurants 2015 in pictures|first=Laura|last=Price|date=1 June 2015|access-date=4 September 2024|work=Restaurant}} 17 (2013),{{cite web|url=https://www.eater.com/2013/4/29/6442307/worlds-50-best-restaurants-2013-list-from-san-pellegrino|title=World's 50 Best Restaurants 2013 List From San Pellegrino|date=29 April 2013|first=Paula|last=Forbes|work=Eater|access-date=17 May 2024|archive-date=19 January 2024|archive-url=https://web.archive.org/web/20240119004653/https://www.eater.com/2013/4/29/6442307/worlds-50-best-restaurants-2013-list-from-san-pellegrino|url-status=live}} 20 (2014 and 2017),{{cite web|url=https://www.eater.com/2014/4/28/6234721/heres-the-worlds-50-best-restaurants-2014-list|title=Here's the World's 50 Best Restaurants 2014 List|date=29 April 2014|first=Paula|last=Forbes|work=Eater|access-date=17 May 2024|archive-date=24 March 2024|archive-url=https://web.archive.org/web/20240324140942/https://www.eater.com/2014/4/28/6234721/heres-the-worlds-50-best-restaurants-2014-list|url-status=live}}{{cite web|url=https://www.eater.com/worlds-50-best-restaurants-awards/2017/4/5/15184950/worlds-50-best-restaurants-2017|title=The World's 50 Best Restaurants 2017: The Full List of Winners|date=5 April 2017|first1=Ryan|last1=Sutton|first2=Hillary Dixler|last2=Canavan|work=Eater|access-date=17 May 2024|archive-date=23 February 2024|archive-url=https://web.archive.org/web/20240223045625/https://www.eater.com/worlds-50-best-restaurants-awards/2017/4/5/15184950/worlds-50-best-restaurants-2017|url-status=live}} 25 (2016),{{cite web|url=https://www.eater.com/2016/6/13/11923536/worlds-50-best-restaurants-2016|title=The World's 50 Best Restaurants 2016: The Full List of Winners|date=13 June 2016|first=Ryan|last=Sutton|work=Eater|access-date=17 May 2024|archive-date=26 April 2020|archive-url=https://web.archive.org/web/20200426060428/https://www.eater.com/2016/6/13/11923536/worlds-50-best-restaurants-2016|url-status=live}} 33 (2024),{{cite web|url=https://edition.cnn.com/travel/worlds-50-best-restaurants-for-2024/index.html|title=World's best restaurant for 2024 revealed|work=CNN|first=Karla|last=Cripps|date=6 June 2024|access-date=6 June 2024|url-status=live|archive-url=https://web.archive.org/web/20240606171153/https://edition.cnn.com/travel/worlds-50-best-restaurants-for-2024/index.html|archive-date=6 June 2024}} 36 (2012),{{cite web|url=https://www.eater.com/2012/4/30/6591439/san-pellegrino-worlds-50-best-restaurants-2012|title=San Pellegrino World's 50 Best Restaurants 2012|date=30 April 2012|first=Paula|last=Forbes|work=Eater|access-date=17 May 2024|archive-date=18 January 2024|archive-url=https://web.archive.org/web/20240118033646/https://www.eater.com/2012/4/30/6591439/san-pellegrino-worlds-50-best-restaurants-2012|url-status=live}} and 49 (2011).{{cite web|url=https://www.theguardian.com/lifeandstyle/2011/apr/18/worlds-50-best-restaurants-2011|title=World's 50 best restaurants 2011|date=18 April 2011|work=The Guardian|first=Nigel|last=Slater|access-date=17 May 2024|archive-date=18 May 2024|archive-url=https://web.archive.org/web/20240518063548/https://www.theguardian.com/lifeandstyle/2011/apr/18/worlds-50-best-restaurants-2011|url-status=live}} There was no list in 2020 due to the impact of the COVID-19 pandemic on the food industry.{{cite web|url=https://www.eater.com/worlds-50-best-restaurants-awards/2019/6/25/18714984/worlds-50-best-restaurants-2019|title=World's 50 Best Restaurants 2020: News, winners, and updates|first1=Monica|last1=Burton|work=Eater|date=25 June 2019 |access-date=17 May 2024|archive-date=28 November 2023|archive-url=https://web.archive.org/web/20231128164402/https://www.eater.com/worlds-50-best-restaurants-awards/2019/6/25/18714984/worlds-50-best-restaurants-2019|url-status=live}} For the 2022 edition, Pujol's highest year, Restaurant added, "[t]he Best Restaurant in North America 2022 boasts the best of Mexican gastronomy, with diners flocking to try the signature {{lang|es|Mole Madre, Mole Nuevo}} – plated as concentric rings and aged for a staggering 2,500 days".{{cite web|url=https://www.theworlds50best.com/stories/News/the-worlds-50-best-restaurants-2022-the-list-in-pictures.html|title=The World's 50 Best Restaurants 2022: the list in pictures|first=Chloe|last=Vialou-Clark|date=18 July 2022|work=Restaurant|access-date=17 May 2024|archive-date=29 November 2023|archive-url=https://web.archive.org/web/20231129113528/https://www.theworlds50best.com/stories/News/the-worlds-50-best-restaurants-2022-the-list-in-pictures.html|url-status=live}}

When the Michelin Guide debuted in 2024 in Mexico, it awarded 18 restaurants with Michelin stars.{{cite web|url=https://www.afar.com/magazine/michelin-guide-mexico-debuts-with-stars-for-these-restaurants|title=Mexico's First Michelin Guide Debuts With 18 Starred Restaurants—Including a Taco Stand|work=Afar|first=Katherine Alex|last=Beaven|date=7 June 2024|access-date=2 July 2024|archive-date=3 July 2024|archive-url=https://web.archive.org/web/20240703030353/https://www.afar.com/magazine/michelin-guide-mexico-debuts-with-stars-for-these-restaurants|url-status=live}}{{cite web|url=https://au.lifestyle.yahoo.com/mexico-finally-michelin-guide-first-190000155.html|title=Mexico Finally Has a Michelin Guide—Here Are the First 18 Restaurants to Earn Stars|date=15 May 2024|first=Tori|last=Latham|access-date=17 May 2024|work=Yahoo!}} Pujol and Quintonil obtained two stars each, meaning "excellent cooking, worth a detour"—and tied for the highest number of stars received in the country. The guide added: "the culinary heart of [Pujol] lies in the seasonal tasting menu. [...] The savory progression culminates with {{lang|es|mole madre}}, an effort like no other that celebrates Mexican history and cuisine in the most profound way".{{cite web|url=https://guide.michelin.com/us/en/ciudad-de-mexico/miguel-hidalgo_1999281/restaurant/pujol|title=Pujol|work=Michelin Guide|access-date=17 May 2024|archive-date=17 May 2024|archive-url=https://web.archive.org/web/20240517185303/https://guide.michelin.com/us/en/ciudad-de-mexico/miguel-hidalgo_1999281/restaurant/pujol|url-status=live}} Additionally, Molino Pujol received a Bib Gourmand rating, which recognizes "exceptionally good food at moderate prices".{{cite web|url=https://guide.michelin.com/us/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/molino-el-pujol|title=Molino El Pujol|access-date=17 May 2024|work=Michelin Guide|archive-date=18 May 2024|archive-url=https://web.archive.org/web/20240518064015/https://guide.michelin.com/us/en/ciudad-de-mexico/cuauhtemoc_1995126/restaurant/molino-el-pujol|url-status=live}}

Pujol, along with six other Michelin-starred restaurants in Mexico City, was honored by Martí Batres, the head of the Mexico City government. He presented the chefs with an onyx statuette in appreciation of their role in promoting tourism in the capital city. The statuette, inspired by the pre-Hispanic sculpture The Young Woman of Amajac, pays tribute to the important contributions of Indigenous women to both national and international gastronomy.{{cite web|url=https://www.milenio.com/politica/comunidad/batres-entrega-reconocimientos-restaurantes-estrella-michelin|title=Batres entrega reconocimiento a restaurantes de Cdmx con Estrella Michelin|language=Es|date=15 August 2024|access-date=15 August 2024|first=Azucena|last=Rangel|work=Milenio|trans-title=Batres presents awards to Mexico City restaurants with Michelin Stars|url-access=registration}}

Miguel Ángel González Barragán was named Head Waiter of the Year by the México Gastronómico guide, published by Larousse Cocina in 2025.{{cite web|url=https://foodandwineespanol.com/gastronomia/eventos/la-guia-mexico-gastronomico-los250mx-presenta-su-onceava-edicion/|title=La Guía México Gastronómico #Los250mx presenta su onceava edición|trans-title=The Guía México Gastronómico #Los250mx presents its eleventh edition|language=es|date=31 January 2025|access-date=9 May 2025}}