enrique olvera

enrique olvera

Enrique Olvera

Considered one of the leading proponents of Mexican gastronomy in the world. His work connects with the ingredients and ancestral techniques of regional cuisines. His bet has been to give a primordial value to the soil and to the diversity conservation, for him these elements keep a deep relation with the flavor, the human being and the conservation of the environment.

Since opening Pujol at the age of 24, Olvera has gone on to create a range of diverse projects. In Mexico City he currently has four eno restaurant outposts, the creative space and residence Casa Teo, and the tortilla and maíz workshop Molino “El Pujol.” In the United States he has Cosme and Atla restaurants in New York with Damian and Ditroit opening soon in Los Angeles, this spring will also open its doors the barra de mezcal Ticuchi, in the old location of Pujol, in Polanco. Additionally, Olvera is a partner in Criollo in Oaxaca and the creative chef of Manta in the Thompson Hotel in Los Cabos.

Enrique Olvera is also the autor of three books: Uno (2010), Mexico from the inside out (2015), and Tu casa mi casa: Mexican Recipes for the Home Cook (2019). Through the years he has headlined projects including the gastronomic conference Mesamérica, Mesa Redonda, and Mesa Abierta, which have helped position Mexico as one of the most important culinary destinations in the world.

PUJOL ( CDMX )

ENO ( CDMX )

MANTA ( BCS )

COSME ( NYC )

CRIOLLO ( OAX )

ATLA ( NYC )

MOLINO "EL PUJOL" ( CDMX )

CASA TEO ( CDMX )

TICUCHI - SOON ( CDMX )

DAMIAN - SOON ( LA )

DITROIT - SOON ( LA )