Pujol was the first project from Chef Enrique Olvera. His gastronomic project has been recognized nationally and internationally on many occasions. Since 2011, Pujol has remained among the 50 best restaurants in the world according to the San Pellegrino World’s 50 Best Restaurants list, occupying the 13th spot in the ranking.
Pujol also received The Ferrari Trento Art of Hospitality and the Chef Choice Award awarded in Latin America by The World’s 50 Best Restaurants.

In a relaxed environment, eno offers sandwiches and traditional Mexican dishes with fresh, local, and seasonal ingredients. Eno works with a network of purveyors to develop fair trade relationships and ethical commercial practices. There are currently four restaurants in Mexico City.

Inspired by one of the best views of Los Cabos, Enrique Olvera pays tribute to the traditions of the Pacific and celebrates Mexico but also Peru and Japan among others. In Manta, Olvera reiterates its commitment to local production by sourcing ingredients from Baja California Sur.

Cosme is a restaurant in New York City’s Flatiron District serving contemporary Mexican-inspired cuisine from Santiago Perez, Enrique Olvera and chef Daniela Soto-Innes. Dishes are rooted in Mexican flavors and traditions, while also celebrating local and seasonal ingredients from the Hudson Valley and surrounding region. Cosme’s beverage program focuses on artisanal spirits and mirrors its cuisine, letting the high quality ingredients shine.

Anchored in Oaxaca, this gastronomic adventure by Enrique Olvera, Javier Sanchez and chef Luis Arellano takes up the traditional dishes and ingredients of local cuisine. The tasting menu changes day by day and is defined according to the season and the products that are within reach.

ATLA, a casual all-day eatery in the heart of downtown NoHo. offer simple, yet inventive fare with an unequivocal focus on organic, sustainable, and seasonal ingredients and products from nearby markets. The name ATLA is a concept derived from the Aztec symbol atl-tlachinoli meaning the joining of opposing elements fire and water. To wit, ATLA in New York city is meant to represent this union of water (drink) and fire (food).

In this workshop, located in Condesa, Molino prepares tortillas and maiz based products grown in communities from distinct regions of the country. With Molino “El Pujol,” Chef Olvera is contributing to the promotion and conservation of Maíz through working with small-scale producers from different parts of Mexico.

Casa TEO is the result of the ongoing interactions between professionals, from the culinary scene as well as from other creative fields, that Enrique has been promoting since Pujol’s early years. Casa TEO is a space created to encourage creativity and the exchange of ideas through reflection and dialogue. Inspired by artist residences, Casa TEO offers our guests a unique place to stay and develop creative projects.

Sorry, this entry is only available in European Spanish.

Damian will be a restaurant in Los Angeles' Arts District serving Californian Mexican cuisine from chefs Enrique Olvera and Daniela Soto-Innes. Damian will focus on dishes rooted in Mexican flavors and traditions, while also celebrating local cultures
and seasonal ingredients. The beverage program will be driven by sustainability and no waste.

La Ventana del Ticuchi sigue la misma línea cualitativa que caracteriza al resto de los proyectos de Grupo Olvera. Más que cocina mexicana contemporánea, ofrece una representación culinaria de respeto hacia los ingredientes endémicos, sabores y tradiciones de la cultura mexicana. Es un rinconcito que invita a consentirse con comida bien planeada, tradicional y, lo más importante, deliciosa.

Suspended on the cliffside, let contemporary cuisine curated by celebrity chef Enrique Olvera take you on a sensorial journey – showcasing re-invented traditional cuisine with a daring sense of personality that celebrates years of travel and experience.