In 2010, traditional Mexican gastronomy was inscribed on Unesco's Intangible Cultural Heritage of Humanity list. Highly diverse due to its pre-Hispanic and Spanish heritage, it has also been shaped by African, Caribbean, Asian and Middle Eastern influences.
The traditional base of this cuisine is corn, along with other foods of indigenous origin such as beans, avocado, tomato and chili, accompanied by rice, brought over by the Spanish.
Mexican cuisine is a key part of the country's culture, social structure and popular traditions. One of the most striking examples of this connection is the use of mole, a sauce made from chilies and cacao, essential for special occasions and holidays in the southern and central regions of the country. The Yucatan's culinary signature is arguably one of the richest and most varied in the country, and the habanero chili is the hottest in the country.
In Mexico City, try a taco al pastor, a local specialty, from a street corner in the Condesa neighborhood, or opt for a Michelin-starred dinner in Polanco.
Pujol is run by young and talented Mexican chef Enrique Olvera. Ranked among the world's best restaurants at the prestigious “World's 50 Best Restaurants” ceremony, Pujol has earned international critical acclaim for its contemporary Mexican cuisine.
