The Website “The World’s 50 Best” recently ranked the top 50 restaurants in the entire world, and Mexico’s capital, Mexico City, was featured three times on the list. Mexico City is well known for its cuisine. Many regions throughout Mexico are having a resurgence, such as Mexico City, and even Baja California Norte.
The restaurants on this list offer the finest of dining.
Coming in at number 16 on the list is Mexico City’s Pujol, located in the Polanco district. Pujol, as The World’s 50 Best writes, has just 13 tables “in an elegantly minimalist and moody monochrome setting.” Chef Enrique Olvera studied at the Culinary Institute of America and opened a restaurant in Manhattan, according to the website.
At the originally styled restaurant, tamales are made with bone marrow, not flour, tostados have octopus ink inside. For desert? How about mescal soaked in fruit and light churros with chocolate? As The World’s 50 Best writes:
Part of the appeal of Olvera’s food is that every dish is perfectly curated to the very last detail, with each individual flavour distinctly exposed and emphasised. The complexity of his sauces is phenomenal, with highlights including ‘mole madre, mole nuevo,’ where a young mole sauce is encased in an aged version, rested for more than 600 days. It is this attention to detail that has helped boost Olvera’s reputation across Latin America and beyond, with Pujol consistently voted among the top 10 restaurants in the region and top 20 in the world.
Jorge Vallejo started cooking on cruise ships and then trained under Enrique Olvera in Mexico City. In 2012, he opened Quintonil with his wife Alejandra Flores. The restaurant is No. 10 in Latin America’s 50 Best Restaurants for 2014. It makes its debut this year on The World’s 50 Best Restaurants.
The restaurant focuses on fresh seasonal ingredients, herbs and grains, as well indigenous produce. Vallejo specializes in fruit and vegetables, and serves meat dishes as well.
Quintonil aims to reduce the ecological footprint of its food, sourcing much of the produce from its own urban orchard. Quintonil picks its food on a daily basis and travels but 30 metres.
At Biko, Chefs Mikel Alonso (France) and Bruno Oteiza (Spain) combine Basque flavors with Mexico ingredients. Biko is above Mexico City’s Presidente Masaryk Avenue in upmarket Polanco, and features two menus. As World’s 50 Best writes,
Showcasing the best of both Mexico and Spain by combining flavours and textures, Biko presents a dazzling repertoire, while also focusing on fun. Foie gras candy floss and geometrical milk origami break down culinary barriers, for example, while the humble cauliflower is given a new lease of life as a truffled soup topped with radish pickles and olive spheres.
Minimalism abounds at Biko, with the kitchen’s bright and beautiful dishes serving as the main feature of the restaurant.
Check out Mex Resorts today to find the best vacation packages for Mexico City, so you too can try out these world class restaurants.