One of Mexico City’s finest restaurants, Pujol, will make its way to Los Angeles for a limited-time pop-up from April 22 to April 30. This exclusive event will be hosted at Damian in the Arts District to commemorate Pujol’s 25th anniversary, coinciding with the Mexico City restaurant’s temporary closure for renovations.
A Taste of Pujol in L.A.
Enrique Olvera, the celebrated chef and owner of Pujol, is bringing a special tasting menu that will revisit some of the restaurant’s most iconic dishes. Guests can expect to enjoy items like avocado ravioli with shrimp tartar and coconut squash blossom soup—dishes that date back to Pujol’s early days.
Each evening will feature two 90-minute tasting sessions—one starting at approximately 5:50 p.m. and another at 8:30 p.m. The tasting menus will showcase the best of Pujol’s innovative approach to traditional Mexican cuisine. A portion of the proceeds will be donated to No Us Without You, a nonprofit supporting undocumented workers in the L.A. restaurant industry.
A Unique Experience with Drinks and More
In addition to the tasting menus, guests will be able to enjoy a beverage pairing that highlights agave spirits, Mexican beer, and wine. Reservations for the pop-up will open on Friday, March 21, at noon Pacific time, via Damian’s Resy page.
Molino el Pujol: A Daytime Concept
Alongside the main tasting event, a more casual concept, Molino el Pujol, will also be available. This will take over Ditroit Taqueria, Damian’s daytime counterpart. The casual experience will include a separate à la carte menu featuring Pujol’s signature mole madre, a sauce made from a decade-old base that has been carefully nurtured, much like a sourdough starter.
A Team Effort Led by Chef Chuy Cervantes
The pop-up will feature a mix of Pujol’s kitchen team and the regular staff from Damian. The kitchen will be led by Jesus “Chuy” Cervantes, who was recently named a James Beard Foundation Emerging Chef semifinalist. Together, the team will bring Pujol’s renowned dishes to life in L.A.
Pujol’s Evolution
Pujol’s cuisine has evolved over the years. When the restaurant opened in 2000, it focused on more experimental takes on fine dining. Over time, it has shifted towards a more classically minded approach while still using local, traditional Mexican ingredients. Olvera himself notes that the restaurant has broadened its ingredient sourcing and refined its culinary vision.
For anyone in L.A. this April, the Pujol pop-up is a rare chance to experience the flavors of one of the world’s top restaurants in an exclusive setting.
Related topics: