Pujol

 

An ode to micro gastronomy, EnriqueOlvera’s workshop/restaurant is the kind of place you would go to if you wantedto try something very, very different. Think quesadilla foams in plastic tubes, which you have to suck out and mini huaraches(corn toasted on a griddle with beans and meat)twisted around with kobe beef or the sea bass,which is prepared with a pineapple purée. Try the tasting menu to get a goodsense of what is on offer here. If a cooking class is also what you intend ondoing in Mexico City, Olvera also organises themed courses that run for half aday and involve purchasing ingredients before taking them to his kitchen tocook.