Made to order using fresh heirloom blue corn tortillas from the molino, these tacos feature crispy tortilla strips tossed with green salsa, topped with a fried egg, Mexican crema, queso fresco, and fresh onion. The distinctive blue corn tortillas are softer and more flavorful than industrial versions.
Tips from diners
The blue corn tortillas are the revelation here. You taste the difference when the corn is from Oaxaca and nixtamalized fresh versus industrial.
Made fresh daily, tamales are steamed corn masa made with the house heirloom corn varieties, filled with tender chicken, and topped with a rich mole sauce. The texture of the masa is noticeably different from industrial tamales.
Tips from diners
Tamales are available only until around noon. Arrive by 11am if you want them. They're one of the few non-taco items made fresh daily.
Charred corn kernels mixed with Mexican mayo, crumbled queso fresco, fresh lime juice, and the distinctive peppery notes of fresh epazote. A simple summer dish that showcases how good corn can be when treated with respect.
Tips from diners
The esquites are a great side or light meal on their own. The epazote is crucial — it's one of the few times you'll find this herb used in Mexico City.
When in season (July-September), huitlacoche (corn fungus) fills hand-pressed blue corn quesadillas. The delicate, earthy flavor pairs beautifully with melted cheese and fresh salsa. Each quesadilla is made to order on the griddle.
Tips from diners
Huitlacoche quesadillas are seasonal (rainy season, July-Sept). If available, order them — this is the restaurant's most unique preparation.
Simple and elegant — slow-roasted al pastor pork served on house-made blue corn tortillas (or your choice of yellow, white, or red corn) with fresh pineapple, white onion, and cilantro. The tortilla quality elevates what could be a standard taco into something memorable.
Tips from diners
Request a specific corn variety (blue, yellow, red, or black) — each has different flavor and texture characteristics. The staff will explain the difference.
Opened in April 2018 by renowned chef Enrique Olvera, Molino El Pujol reclaims the tradition of the non-industrial tortillería by sourcing native corn varieties from Oaxaca — black, yellow, white, and red — and nixtamalizing them using ancient techniques on-site. The tiny Condesa space produces 1,000 tortillas and 18 pounds of fresh masa daily for walk-in customers and supplies Olvera's other restaurants with 187 pounds daily. It's a quiet mission to reverse industrialization in Mexico's food system.
Molino El Pujol is in the charming Hipódromo neighborhood near Parque España. Combine it with coffee and a walk through the area.
Open 8am-5pm Monday-Saturday (closed Sunday). The kitchen operates on daylight hours. Arrive early for the full selection; items sell out by late afternoon.
Chat with the kitchen staff about corn varieties and nixtamalization — they're passionate about educating diners on why the process and sourcing matters.
You can buy fresh masa and tortillas to take home by the pound. It's the perfect souvenir and investment in your home cooking.
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