Pujol Pujol is an essential landmark to me; when you go there, you go all in. It’s impressive in its perfectionism as well as the constant efforts to keep things new and interesting. In fact, I’m astounded by how chef Enrique Olvera manages to continuously reinvent himself. I often think about the way in which the staff at Pujol attend the customers: They’re precise and offer a high level of service, yet they have a warm and discrete manner. And the kitchen is obviously run with the same rigor and exacting standards. The same goes for the wine card. Actually, it goes for everything there. Pujol is planned and executed down to the very last detail. Máximo Máximo is just a few blocks from my house and restaurant—I feel right at home. Going there is a guarantee of a great dinner without all the fluffy, unnecessary elements. I admire the chef, too—Eduardo García. He has an immense passion for cooking and manages to infuse it into every single plate served at Máximo. The menu is built on a number of staple dishes alongside seasonal offerings. Amaya I like going to restaurants where their identity is reflected throughout, and Amaya is one of those spots. There’s this fresh sense of freedom that flows through the space—it’s a place where you go to hang out with your friends. The chef, Jair Téllez, is a friend of mine from years back. At Amaya, he combines dishes from Spain and Mexico; his food always blows me away on an emotional and a mental level. Plus, all their dishes are made to be passed around the table to share. Alelí Alelí is run by Osvaldo Oliva, who just returned from 2-starred Michelin restaurant Mugaritz in Spain. He’s a very sensitive character and this shows in his food. His team comes from all over Mexico—bringing their regional cuisines to the table—so the palate incorporates the flavors of the whole country. Bósforo When visiting Bósforo, you will be bombarded by flavors from the Mexican countryside with corn, beans, chili and smoke taking the lead. The menu is relatively narrow (offering about ten different plates) and it’s all fantastic. I go there for the mussel tamale, guacamole with fried grasshoppers and their itacate with hoja santa. They have an extraordinary mezcal offering too, sourced from across the country. Their bar is located next door to the restaurant; make sure to head there for post-dinner drinks. Try to arrive early: There are only about 10 tables. – Elena Reygadas was awarded the Veuve Clicquot Latin America’s Best Female Chef of 2014 and runs Rosetta in Mexico City. Rosetta Calle Colima 166, Delgación Cuauhtémoc, Col. Roma Norte 06700 Ciudad de México, CDMX Mexico TwitterFacebookPinterest Related Stories Arts & Culture Food Issue 51 Imogen Kwok The artist takes food styling quite literally, creating accessories out of fruits and vegetables. Arts & Culture Food Issue 51 Would a Cheeto Kill a Pilgrim? A vague answer to a minor concern. Food Issue 50 Sopa de Pan A Lil’ Deb’s Oasis recipe. Food Issue 48 Rose Chalalai Singh On cooking for the art world elite. Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder. Food Issue 40 Chow Mein & Jello An ode to the buffet.
Arts & Culture Food Issue 51 Imogen Kwok The artist takes food styling quite literally, creating accessories out of fruits and vegetables.
Arts & Culture Food Issue 46 At Work With: Deb Perelman The little blog that could: An interview with Smitten Kitchen’s unflappable founder.
