For years, Mexican food was thought of as street food or those comforting creamy, sauced dishes, made by the Mexican grandmother – but it’s not all the heavy plates and snack food you may be used to.

It’s been almost 20 years now since Enrique Olvera opened Pujol and helped to guide the way towards Mexican haute cuisine. He took traditional dishes and played with them, made them finer, lighter, more delicate. His restaurant wasn’t an immediate success but with time, he and other local chefs have worked to change the face of Mexican cuisine.

And they did such a good job that Mexico City now boasts two restaurants in the World’s 50 Best Restaurant List (one of which is, of course, Pujol) – so look forward to an increase in such precise, refined offerings in 2018.

Where to enjoy some of Mexico’s finest foods: Pujol, Tennyson 133, Polanco

The 5 Mexican food and drink trends you need to know for 2018