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To celebrate the restaurant’s 25th anniversary (and Mexico City’s original is closed for repairs), Pujol is coming to LA for a stint of a 10-day tasting menu within Damien, the Arts District.
As first reported in Forbes, between April 22 and 30, chef owner Enrique Orvera is set to reclaim the early classics of two Michelin Star restaurants, including a potential ravioli-style avocado with shrimp tartare and coconut squash blossom soup.
As first reported in the Los Angeles Times, there are two separate tasting menus each night (approximately 5:50pm and 8:30pm). A portion of the pop-up’s revenue will benefit local nonprofit No Us without you providing support to undocumented workers in the LA restaurant industry. A separate drink pairing featuring agave spirit and Mexican beer and wine are also available. Bookings for Puyol Pop-up will be available on Damian’s Resy page, Friday, March 21st, at noon Pacific Time.
Photo: Courtesy Damian Pujol appeared in Damian earlier for the restaurant’s big year day party in 2021.
Periodically, the April pop-up also includes Morino Elphol, another a la carte concept that takes over Damien’s more casual daytime counterpart, Ditroit Takelia. The more formal six-course experience, with pricing yet to be decided, undoubtedly offers Pujol’s famous mole madre. The dish uses a nearly 10-year-old mother sauce at Phnom Penh Noodle Shack in Long Beach, which Orvera has continuously added in a live sourdough starter or Cambodian pork and beef-based soup style.
Some of the Pujol teams are in the kitchen, but Damian’s regular staff will be the main staff who will revive Pujol’s biggest hit and tweak them. The kitchen is led by Chef De Cuisin Yes “Chuy” Cervantes, who was recently appointed by the James Beard Foundation as a semi-finalist for the National Emerging Chef Awards.
Compared to when Pujol first opened in 2000, Orvera told The Times that the restaurant expanded its sourcing of ingredients from strictly local, traditional Mexican ingredients. Conversely, early Puyol menus offer a more experimental interpretation of fine dining, but over time it has become “classically hearted.”
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