PUJOL 01
Pujol, Mexico City
PUJOL 01
Pujol, Mexico City
Urban Sanctuary
Photography by HENRY HARGREAVES Words by NICOLE CENTENO Conversation With AJLENDRO VERMOND
When asking for recommendations about where to eat in Mexico City nearly everyone we spoke with said 'Pujol, if you can get in...' We initially couldn't. But they did welcome us for staff meal and to speak with Chef De Cusine Ajlendro Vermond about how this revered restaurant feeds its staff.
MAKING A BETTER STAFF MEAL
We have really stepped up the staff meal since reopening. There previously wasn't room for people to sit, so the staff would have to stand to eat. Enrique really wanted to focus on improving this and allowing the staff a moment to relax. We now have a couple of tables outside where the staff can eat and mix with people from different sections of the restaurant to laugh and do what they want for a few moments.
"Today we had Mole, it's my favorite, I could eat it everyday!"
PUJOL 02
PUJOL 02
The food needs to be healthy, generally consisting of a soup, salad, protein, rice or carb and a hydrating drink option. We don't like to waste food here at Pujol and often have great quality leftovers, so we will save these for staff meal. This is then supplemented with food brought in from outside. One of the guys - his wife will often cook for us and bring in something different for the staff to eat and taste. It's really important for everyone to eat well and get as much energy as possible from this meal because they will sometimes be working up to 15 hours. Today we had Mole, it's my favorite, I could eat it everyday!
THE MEAL
chicken mole, with rice, tortillas, vegetable soup and juice.
Find them here
Special thanks to Claudio Castro.