Photographs from my meal in Mexico City, Mexico at Pujol on November 7, 2011.
Amuse Bouche: Elotitos tatemados con mayonesa de café y polvo de chicatana (hormiga) (Smoked baby corn with coffee mayonnaise and ant powder), interior
Catrina Red Ale
Baja Black
Bread encrusted in corn with goat milk and cow milk butter
2nd Course: Tamal de cuitlacoche. Nata montada. Salsa de tomate verde tatemado. Polvo de recado negro. (tamal of corn smut, milk skin foam, burnt green tomato, chili powder)