Enrique Olvera is a new generation chef in Mexico City. He founded Pujol as soon as he graduated from the Culinary Institute of America. The cuisine is a fusion of contemporary ideas and ingredients with traditional Mexican flavors and recipes. The menu is constantly being revised as new creations come on the scene. Most diners agree that Pujol has invented its own unique style within the context of a long culinary tradition in Mexico. The restaurant is small -- only 48 seats -- and reservations are a must. There is a private dining room (called "an events space") called the Dom Pérignon, for up to 16 guests, with four- to seven-course menus. An example of a meal at Pujol: squash blossom soup (with coconut foam topping) and venison finished with a Yucatán oregano and dried burnt chili seasoning, over purple banana purée. The wine cellar is filled with excellent choices, many of which come from within Mexico.