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Hi.

Welcome to my blog. I document my adventures in food, travel, and coffee.

Jan 21

Jan 21 Pujol, Mexico

Photographs from my meal in Mexico City, Mexico at Pujol on January 21, 2012.

Amuse Bouche: Elotitos tatemados con mayonesa de café y polvo de chicatana (hormiga) (Smoked baby corn with coffee mayonnaise and ant powder), interior

Amuse Bouche: Elotitos tatemados con mayonesa de café y polvo de chicatana (hormiga) (Smoked baby corn with coffee mayonnaise and ant powder), interior

1st Course: Ostión ahumado - puré de lima, chile amashito, salsa verde, sal de celestón (Smoked oyster - lime purée, piquín pepper, green salsa)

1st Course: Ostión ahumado - puré de lima, chile amashito, salsa verde, sal de celestón (Smoked oyster - lime purée, piquín pepper, green salsa)

2nd Course: Cebiche de pescado marinado en jugo de coco y limón real - chile güero, aguacate (Ceviche marinated in lemon and coconut milk, güero pepper, and avocado)

2nd Course: Cebiche de pescado marinado en jugo de coco y limón real - chile güero, aguacate (Ceviche marinated in lemon and coconut milk, güero pepper, and avocado)

Casa Grande Chardonnay 2010

Casa Grande Chardonnay 2010

3rd Course: Flauta de aguacate rellena de vuelve a la vida - mayonesa de chipotle rallado, emulsión de cilantro

3rd Course: Flauta de aguacate rellena de vuelve a la vida - mayonesa de chipotle rallado, emulsión de cilantro

4th Course: Taco de robalo al pastor - guarnición tradicional (corn tortilla with seared snook, pineapple butter)

4th Course: Taco de robalo al pastor - guarnición tradicional (corn tortilla with seared snook, pineapple butter)

4th Course: Taco de robalo al pastor - guarnición tradicional (corn tortilla with seared snook, pineapple butter), up close

4th Course: Taco de robalo al pastor - guarnición tradicional (corn tortilla with seared snook, pineapple butter), up close

5th Course: Sope de erizo y papa, hoja de rábano tatemado (Sea urchin sope with potato purée, fire-toasted radish leaf)

5th Course: Sope de erizo y papa, hoja de rábano tatemado (Sea urchin sope with potato purée, fire-toasted radish leaf)

5th Course: Sope de erizo y papa, hoja de rábano tatemado (Sea urchin sope with potato purée, fire-toasted radish leaf), up close

5th Course: Sope de erizo y papa, hoja de rábano tatemado (Sea urchin sope with potato purée, fire-toasted radish leaf), up close

6th Course: Taco de bacalao negro en ceniza de cebolla, mole verde, verdolagas salteadas (Black cod taco with onion ash, green mole, and sauteed purslane)

6th Course: Taco de bacalao negro en ceniza de cebolla, mole verde, verdolagas salteadas (Black cod taco with onion ash, green mole, and sauteed purslane)

6th Course: Taco de bacalao negro en ceniza de cebolla, mole verde, verdolagas salteadas (Black cod taco with onion ash, green mole, and sauteed purslane), up close

6th Course: Taco de bacalao negro en ceniza de cebolla, mole verde, verdolagas salteadas (Black cod taco with onion ash, green mole, and sauteed purslane), up close

7th Course: Granizado de margarita - merengue de cointreau y limón (Margherita granita with cointreau meringue)

7th Course: Granizado de margarita - merengue de cointreau y limón (Margherita granita with cointreau meringue)

Mole bread

Artisanal cheeses with cold-brew concentrate from Kickstand coffee

Artisanal cheeses with cold-brew concentrate from Kickstand coffee

8th Course: Camote enmielado, guayabate, helado de yogurt - gelatina de leche, crujiente de pepitas (Candied sweet potato, guava paste, yogurt ice cream, milk ice cream, and crunchy pumpkin seeds)

8th Course: Camote enmielado, guayabate, helado de yogurt - gelatina de leche, crujiente de pepitas (Candied sweet potato, guava paste, yogurt ice cream, milk ice cream, and crunchy pumpkin seeds)

9th Course: Mousse de café de olla, salsa de caramelo, sorbet de chocolate (Cinnamon-coffee mousse, caramel, chocolate sorbet)

9th Course: Mousse de café de olla, salsa de caramelo, sorbet de chocolate (Cinnamon-coffee mousse, caramel, chocolate sorbet)

Chateau Las Collas, 1970

Chateau Las Collas, 1970

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