Four chefs at the heart of Mexican gastronomy

We present the chefs in Mexico City who have revolutionised the country’s traditional cuisine, with a taste of their best dishes and where to try them. Fly to Mexico City from 21,250 Avios each way.

Enrique Olvera | Leading the way

Enrique Olvera has reformulated Mexico’s complex gastronomic tradition by presenting a delicious contemporary version. His Pujol – which opened in 2000 and is considered Mexico’s best restaurant (and the 12th best in the world) by The World’s 50 Best – is located in a spectacular building in the Polanco neighbourhood. The eatery boasts a taco bar and – in line with Enrique’s sustainable cuisine – an urban herb garden and solar panels. What’s more, the chef has created loncherías (a kind of informal eatery) with four locations in the city, along with his Cosme and Atla restaurants in New York.

Try Enrique Olvera’s star dishes in Pujol

Taste Enrique Olvera’s Pujol mole, the most traditional dish in Mexican gastronomy. — The combination of dozens of ingredients results in a complex sauce that varies depending on the person who prepares it. Mole, a celebratory dish, is reheated after each use, and Pujol adds new seasonal ingredients to the sauce when reheating it. From the creation of the ‘mother’ mole in 2013, Pujol’s mole is now almost 2,500 days old

Try corn on the cob with Chicatana mayonnaise in Pujol to kick off your dining experience celebrating Mexican food led by Enrique Olvera. — Elote, tender corn on the cob with Chicatana mayonnaise, is the dish that welcomes the diner in Pujol, with the idea of fully involving them in an experience that celebrates Mexican food

Elena Raygadas | Italian influence

Elena Reygadas, winner of the Veuve Clicquot Award for Latin America’s Best Female Chef in 2014, does things in groups of five. Ten years ago, she launched Rosetta in the Roma neighbourhood, opening the doors to a new gastronomic experience in Mexico City. Five years ago, it was turn of Lardo, in the Condesa district. Her cuisine features Italian influences that – combined with the use of Mexican and seasonal ingredients – make her dishes unique. Although the décor and Mediterranean cuisine are common to both restaurants, at Lardo, all the dishes are made for sharing.

Try Elena Reygadas’ best dishes at Rosetta

Corn tamales, one of the star dishes at Rosetta by Elena Reygadas. — Corn tamale, celeriac and smoked butter

During your visit to Mexico City, be sure to try the pappardelle with chicken livers and sage by Elena Reygadas at Rosetta — Pappardelle, chicken livers and sage

Elena Reygadas’ Mamey, pixtle and taxcalate is one of the finest desserts you can eat at Rosetta. — Mamey, pixtle and taxcalate dessert

Eduardo "Lalo" García - The French Bistro

The star of Eduardo García’s cuisine is always the product. He himself selects his herbs and vegetables in Xochimilco and works with local small producers in order to obtain the finest ingredients. He cooked with Enrique Olvera as head chef at Pujol and, in 2011, he and his wife opened Maximo Bistrot in the Roma neighbourhood. Two years later, he opened Lalo! just a few steps from Maximo. This spot specialises in traditional breakfasts such as huevos rancheros and huevos con chorizo. However, if you have a sweet tooth, do sample its French toast! The last eatery to arrive was Havre 77, in 2016 – a French bistro in the Juárez locale dominated by an oyster bar that has become one of the city’s most admired.

Try these two star dishes by Eduardo García at Lalo!

If you visit Mexico City, savour Eduardo García’s French toast at Lalo! — French bread with red fruit compote in Lalo!

The crispy chicken sandwich is one of Eduardo García’s star dishes at Lalo! — Crispy chicken sandwich at Lalo!

Ricardo Muñoz Zurita | The most traditional

Ricardo Muñoz Zurita has been studying traditional Mexican cuisine for 15 years with the aim of – among other things – reproducing the grand diversity of Mexican dishes at his chain of Azul restaurants, which have four locations: Azul y Oro (at the National Autonomous University of Mexico), Azul Condesa, Azul Histórico and Azul 70 (at the Fiesta Americana Reforma hotel). The ‘anthropologist of Mexican gastronomy’ sobriquet describes him perfectly, as he is one of the chefs most recognised for his research and contributions to the country’s gastronomy, not only through his restaurants, but also through his books, conferences and culinary demonstrations at institutions, schools, local universities and gastronomic gatherings worldwide.