Growing up in Mexico city, Olvera found a passion for cooking early, leading him to pursue an education at The Culinary Institute of America (CIA) in New York. In 2000, he returned to his home in Mexico City and opened Pujol. The restaurant quickly gained international recognition for Olvera’s innovative approach to traditional Mexican cuisine, combining ancient techniques with modern gastronomy. Pujol’s expression of modern Mexican fine-dining tasting menus and Olvera's meticulous attention to detail have earned Pujol a place among the world's best restaurants, ranking high consistently on the The World's 50 Best Restaurants list. Pujol holds two Michelin stars and is considered an institution that both inspires and exists within a new and innovative era for Mexican restaurants and cuisine.
Olvera’s influence can be felt far from the plate also: with his homeland undergoing hardships and societal struggles over recent decades, Mexican food has been brought out of the shadows to lead a cultural revival. What started with a re-evaluation of food, away from stereotype and cliché, spread to other areas of culture, like film, theatre, art, and music. For Olvera, food and gastronomy has become a form of resistance against violence and crime, to forge connections between people and become a positive force in society.
Restaurants
Opened in 2000 after Olvera graduated from culinary school, Pujol has since gained legendary status as a standard bearer for modern Mexican gastronomy. An ever present on The Word’s 50 Best Restaurants list, the restaurant holds two Michelin stars. The menu is constantly changing according to the seasons. Olvera makes a point of working with and championing local Mexican producers. One of his famed innovations is Pujol’s omakase taco counter, where guests can observe chefs dedicated to the beloved Mexican tradition and see it elevated to new gastronomic heights.
Olvera's influence extends beyond Mexico City and Pujol. He is the creative force behind several other successful ventures, including Cosme in New York City, which showcases his flair for combining Mexican flavors with contemporary techniques in a new and exciting ways. One of the most sought-after reservations in New York City, the restaurant’s sleek, modern atmosphere provides a perfect backdrop for a new, innovative yet respectful Mexican cuisine. The kitchen team at Cosme features a constant stream of young talent that Olvera mentors to be the next generation to represent Mexican cuisine globally.
His restaurants Molino el Pujol, a tortilleria dedicated to the important Mexican tradition, and Eno, both in Mexico City, bring Olvera’s gastronomic excellence to casual mini franchises that are more affordable and accessible in an urban setting.
Recipes and dishes
Tradition is the main ingredient in all of Olvera’s cooking, but the chef is no slave to dogma and always innovates, looking for a higher expression of his native culture though food. At Pujol's taco omakase, guests ae invited to engage deeply with the important Mexican tradition, something Olvera also endeavors to preserve at Molino el Pujol. But the real creativity of the chef is seen in Pujol's ever-changing seasonal tasting menu where guests are invited to try traditional dishes elevated to fine-dining status, like scallop ceviche with egg salad or grilled Baja coast rockfish with butternut squash puree and sherry foam.
One of Olvera's best known expressions is his Mole Madre, Mole Nuevo dish, a traditional mole full of spices, peppers, fruit, and nuts, simultaneously simple and delicious yet incredibly complex. The dish is plated with a central ring of mole, surrounded by a darker circle of mole, aged for over a thousand days, served with fresh tortillas, perfectly encapsulating Olvera's passion for combining the ancient with the fresh and new.
In addition to his restaurants, Olvera has authored several cookbooks such as the hugely popular Tu Casa Mi Casa: Mexican Recipes for the Home Cook and appeared on various television shows including Chef’s Table and MasterChef. His dedication to celebrating and elevating Mexican cuisine continues to inspire chefs and food enthusiasts around the world. Through his innovative spirit, active mentoring, and respect for tradition, Olvera has made a huge contribution to shaping the landscape of modern Mexican gastronomy.
