Travel

Enrique Olvera’s Pujol tops pretty much every list when it comes to dining in Mexico City. Using native ingredients like ant eggs and huitlacoche (a delicacy made out of corn fungus), he’s completely deconstructed Mexican cuisine molecular gastronomy style, so while some of the ingredients may be recognizable, the flavors on offer are totally new. Here, in a small, dark, and unassuming dining room decorated with white tablecloths and stark white tableware, it’s Olvera and head chef Erick Guerrero’s culinary experiments that take center stage: There might be an egg hidden in a puffed tortilla, or a taco may come in liquid form. The daily-changing prix fixe menus are full of surprises, and a must-do when in town. Photo: Fiamma Piacentini

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