At Pujol ($$$$), our food critics consistently recommend: Mole Madre, Mole Nuevo, Elote en Vaso, Mixiote de Conejo. Mole Madre, Mole Nuevo scores 99.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Two moles side by side: the 2,000+ day-aged mother mole and a fresh new mole. The contrast is the dish.
"The mole madre is the most technically demanding thing in Mexican cooking. Over 2,000 days of continuous layering — no other kitchen has done this at this level."
Street-style corn in a cup — grilled corn, mayonnaise, chile, lime — elevated with truffle and aged cheese.
"This is the moment Pujol bridges street food and fine dining without apologizing for either. It works completely."
Rabbit slow-cooked in maguey paper with achiote and herbs. Technically flawless, deeply Mexican.
"Perfect maguey paper cookery. The moisture retention is exact — not a trace of dryness. Technically this is one of the hardest preparations in traditional Mexican cuisine."
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