Pujol

Olvera has done as much as anyone alive to carry Mexican cooking onto the world stage without ever cutting it loose from roots that go back thousands of years — and Pujol, now twenty-five-plus years in, is where it all started. The seasonal tasting menu is the heart of it, but the thing a lot of people come for is the taco omakase, which shares a name with street food and almost nothing else. Whatever you do, don't skip the mole madre — a sauce they've kept going and aged for well over a thousand days. Two Michelin stars and a long run on the World's 50 Best. Come hungry, come curious.