Restaurant review: Mexico City's Pujol represents the apex of Mexican cuisine - new york times chinese restaurant review hot dish1

Lunch and dinner, like our famous geese, Canadians migrate to the south to defrost in winter.
Recently, when the Arctic breathed out a cold, unpleasant breath to us, we drove it out of Vancouver, and when we went to the airport, we dodged the slippery car. No orderly V-
Our shape.
Destination: Mexico City.
There, we immediately visited Pujol, the best dog restaurant in the city, the fourth best restaurant in Latin America and 20 on the list of the world's 50 Best Restaurants.
Chef and boss Enrique olvira has created a new Mexican food movement, shining brightly on exquisite food with a long history.
I'm not always touted by Michelin-starred restaurants or restaurants on the world's 50 best lists.
Sometimes the technique and artistry are amazing, but I was left out or indifferent by the stiff form on the plate and in the room.
But I am very happy in Pujol.
Olvera moved the restaurant to a new location in last March, while taking a more relaxed approach to food and dining.
An area is reserved for the slender taco bar.
The new room is very low.
The beauty of the key, a little in the middle
There is a bit of Zen in the century, with Mexican materials and furniture.
The kitchen reflects how Mexico is cooked without a stove or a cooking table.
Instead, staff use wood
Barbecue, comals (
Cooking surface of pottery or cast iron)
Used to make tortillas and make a brick oven for barbacoa outside.
The food was good but the atmosphere was relaxed. Pujol’s six-
Tasting menu-
No order-
$ CND 128 per person (
Drinks and tips are not included)
But it also includes an interesting taste-
Facial Cleanser, sorbet and post
A small, spiral cheroo dessert.
The main performance begins with "street snacks.
For Olvera, street food is just a Cinderella who needs a prince.
So, we started with an Ilot, a common street food with cotija cheese and spicy mayonnaise.
Here it is a perfect hollowed gourd, smooth as ceramic art.
The corn crust burns inside, releasing a smoke when lifting the lid.
Sleep baby corn bag chicatana Mayo (
Flying ant mayonnaise with coffee, lime and Chilean coffee).
Flying ants only appeared during the first two rains in parts of Mexico in June, and I was delighted to have had the amazing Mexican food.
In the course, I ate pickled fish with sour orange juice.
Style of sea bass (heirloom corn)
Juice and celery (
This kind of silk texture);
Cauliflower with almond salsa (
A Veracruz salsa with chili, oil, garlic, peanuts, sesame seeds)
Po in Chile also has crispy chicken skin.
Finally, duck with black reccado (achiote paste)
A gorgeous dish
My husband's choice is the octopus of habanello ink, Ayotte, and veracuna sauce (a mini-
Horrible nightmare for me, plump black tentacles stretched out under fresh herbs, but beautiful and gentle and delicious);
Burnt eggplant Tamar and chard;
And mint and potatoes.
Later, it was the only dish named "meh.
"It is cooked to medium, not medium rare, not as tender as it should be.
Everyone received the corn tray and another signature to get the tasting menu to climax --the Mole Madre.
The mole has no protein.
Basically, in addition to the blue tortillas embedded in the leaves, it is the sauce on the plate that is used to scoop it up. A black mole (mole negro)
Around a lamp
Color like a bulleye.
The mole is a mother sauce that is like a constant sourdough bread appetizer that is added every day.
It's been 1,465 days when we eat it, and as the mole and chef's bloodlines suggest, it's very deep, complex, balanced.
A lighter mole (mole nuevo)
Just made it.
I asked the waiter about the ingredients for this dish and he replied there was a deerin-headlight look.
It has more than 80 ingredients and they will change, he explained. My dessert —
An Apple tamale with paper
Apple's crispy plate --
It doesn't look like tamale (
Not packed)
But it was delicious.
My husband chose chocolate torte with caramel banana and vanilla ice cream, as well as the pennyroyal gelatin kiss and the plot of Aztec-pinole
A mix of corn, cocoa and spices is crushed.
Pujol's wine list is from Latin America to Europe, but strangely there is no wine matching option on the tasting menu.
However, this is an eye --
Tequila spirits such as puffed series mescals.
If Pujol is not within your budget, Olvera also runs a leisure chain restaurant in Mexico City, Eno.
In New York, Olvera's Cosme restaurant ranks 40 among the 50 best restaurants in the world.
Lunar New Year (Feb. 16)
Soon you will want to start the year of the dog that is well fed. Consider .
This is a very popular and clever recipe (award-
Award-winning food reporter)
Cooking instructorChing Chou. Soul-
Delicious dishes include braised beef noodle soup
Braised pork belly, dried fried green beans, garlic eggplant and pot paste. (
Anthony burden impressed her and he invited her to make it without reservation on his TV show. )“(Lunar)
"The new year is my center," she said.
This is my holiday Olympic Games.
Thanksgiving, Christmas and New Year are all one.
I like to think about the menu and what symbolic dishes I will take a few days to prepare and then taste the delicious moments that watch my big family eat up the feast.
"She recently promoted her recipes in Vancouver, passing Fong at the food festival gala on the radio at the Roundhouse.
In Seattle, she teaches at the stove society cooking school run by Seattle's famous chef Tom Douglas.
For more information about the Author, please visit her website.