Steemit...I think I have had the best meal of my life...

And I want to share it with you!

On our last day in Mexico City, Hive account@ucsdsu and I decided to spend a little bit of extra dough to celebrate our trip. Heck, let's be honest...we were trying to be like a certain travel blogger (sweetssj) and her posts!

We went to Pujol, a Michelin-star restaurant in the heart of Mexico City. If it sounds familiar, that's because it was on Chef's Table on Netflix!

We HAD to go.

When you arrive, you're greeted by a doorman standing by massive slatted-wood doors...

Our anticipation built as we walked up the concrete steps to the restaurant...

Upon entering and checking in, we were swiftly guided to our table and what looked like an old-fashioned letter was waiting for us.

It was the menu. I looked at Hive account@ucsdsu and we opened it with wide eyes:

We were told that we had to choose one item from courses 2, 3, 4, and 6. Here's Hive account@ucsdsu struggling to choose between what all looked like wonderful options:

The first course was "street snacks." This first snack was fried corn with suadero, a cut of meat with special spices, and an avocado on top. It was a mixture of crunchy and savory that's hard to describe:

Next was our favorite street snack: baby corn with this incredible sauce on top of it that was made of mayonnaise, chiles, and dried ant powder. We'd already eaten ant eggs on this trip, so nothing could stop us!

After the first course, I decided it was time for a mojito and Hive account@ucsdsu decided it was time for a negroni:

Hive account@ucsdsu told me to look behind me, where I saw a beautiful olive tree nestled in the middle of the restaurant. If you know me, you know I'm a HUGE gardener, so this made me happy to see:

On to course two. I chose the rice with geoduck clam and scallops, which tasted like the definition heaven. Buttery, savory, with a delicious rice texture to boot:

Jon went with the octopus, which I got to taste. Usually octopus is a bit too chewy for my taste, but this had a flaky texture and when combined with the smokiness of the chiles and sauce, it was to die for:

After seeing Hive account@gardengirlcanada and her foraging posts, I HAD to go for the wild mushroom soup in course 3:

Jon went with the lobster in a crispy shell with shaved lettuce and greens on top, which was also incredible:

Time for the fourth course! I chose the lamb with mint mole, baby potatoes and crisps. They also gave us freshly made tortillas to make little tacos. The mint mole was INSANE:

But if I'm honest, I liked Hive account@ucsdsu's choice better - crispy duck. The skin was crunchy, rich, but also a bit tart and the flavor of the duck was nuts. Once I have my futuristic farmstead going, I am going to be raising primarily ducks as they are my favorite bird for sure!

Course five was mole. However, not just any mole. It was done two ways - on the inside was new mole made that day. On the outside, mole that was 1492 days old - that's insane! They recommended that we taste the new mole, then the old mole, then a mixture of the two:

But that's not all. They also gave us tortillas fused with hoja santa, a leaf:

Here's the other side of the tortilla. We spread the mole mixture on these and mopped up our plates:

Here's a shot of the plant, grown outside in their kitchen garden:

Speaking of kitchen garden, here's a shot of the full garden:

We decided to take our dessert in the outdoor patio to soak up the beautiful scenery and plants:

Our first "dessert" was a palette cleanser of nopales (cactus) and pulque sorbet, which is made from the agave plant:

I went with a fancy dessert - in the middle you can see avocado puree with coconut flakes and macadamia. The clear balls are a coconut gel. The light-colored ones are a lemongrass custard. And to the left you can see a coconut sorbet on toasted coconuts:

Hive account@ucsdsu opted for the apple tamale, crisp, and ice cream:

Finally, AS IF THAT WEREN'T ENOUGH DESSERT, they brought out a "post dessert" of a spiral-shaped churro that was absolutely fantastic.

FIN.

You want to know the best part of this meal?

It really wasn't that expensive. Sure, it was more than your average fast-food or casual dining, but for the caliber of food that we ate, this is not a meal that breaks the bank.

Highly, HIGHLY recommend you go to Pujol if you ever venture down to Mexico City. Just tell them you're part of the Steemit crew and maybe they'll hook you up!

Thanks so much for taking this culinary journey with me - let me know what dish was your favorite down in the comments!

Thanks For Reading!

If this is your first time reading my writing, thank you! Please leave a comment so I can get to know you better.

My name is Kevin and I run Epic Gardening, a website, podcast, and YouTube channel. My goal is to teach 10,000,000 people how to grow their own food.

I'm a big believer in Steemit and decentralized platforms, so I'm going all in on Steemit, dtube, and dsound. Be sure to check me out there too! You'll find me writing about gardening, travel, health, and philosophy - I can't seem to stick to one topic :P

Thanks and happy Steeming,

Kevin