PROJECTS

Pujol, Enrique Olvera’s first project, opened its doors in 2000. Olvera’s cuisine is always transforming, drawing on ideas from here and there that he revisits and also evolve. The roots of his proposal are well rooted in high quality ingredients and the different techniques of Mexican cuisine.

Cosme is a restaurant in New York City’s Flatiron District serving contemporary cuisine inspired and rooted in Mexican flavors and traditions while celebrating local and seasonal ingredients from the Hudson Valley and surrounding region. Cosme’s beverage program focuses on artisanal spirits and mirrors its cuisine, letting the high quality ingredients shine.

Damian is a restaurant in Los Angeles’ Arts District serving contemporary cuisine rooted in Mexican culture. Inspired by the Pacific coasts’ culinary traditions, while celebrating seasonal Californian produce. Damian’s beverage program focuses on artisanal spirits and mirrors its cuisine, letting the high quality ingredients shine.

ATLA is a casual all-day eatery offering simple and traditional yet inventive Mexican dishes as we understand it: no short-cuts, authentic, yet with a global perspective and an unequivocal focus on fresh, organic, sustainable and seasonal ingredients. While relaxed in nature, the restaurant is flexible enough to gradually evolve into a sleek night-time venue to showcase the depth of our hand-crafted beverages in a lively environment.

Ticuchi means bat in Mixtec and is the name of the agave distillate bar that opened its doors in the former Pujol location. Ticuchi’s interior displays velvet, wood and concrete elements that, dimly lit by candlelight, create an intimate and elegant atmosphere. The beverage proposal is articulated around a careful selection of distillates from the state of Oaxaca and includes elegant and sober drinks that enhance the complexity of the spirits.

Criollo is a space that invites you to share and coexist around the Oaxacan cuisine of product, simple and honest, under the command of chef Luis Arellano, a chef with a spirit both attached to his roots and creative and evolutionary. Our menu changes daily, based on local and seasonal ingredients.

@damiandtla’s back alley

Neighborhood restaurants located in Mexico City. eno’s menu includes classics of Mexican cuisine for breakfast and lunch but also has a menu available all day. Its proposal turns around seasonal ingredients of exceptional quality, all the ingredients used are local, product of responsible agriculture.

Molino “El Pujol” is a mill and tortillería located in Colonia Condesa, in addition to grinding once a week the mole used in Pujol and every day the nixtamalized corn to provide corn dough to Casamata restaurants in Mexico City, Molino “El Pujol” offers its visitors tortillas and preparations made from corn: tamales, tacos, corn on the cob, esquites, quesadillas, atole and champurrado.

Inspired by the simplicity and elegance of the desert, Manta was conceived as a black box that focuses on the views from one of the most desirable and secluded playas in Cabo. Its´ name has a thoughtful double meaning: a manta ray which symbolizes the kitchen’s focus on seafood, while manta, the Spanish word for canvas, conveys the idea of freedom in artistic expression. As The Cape’s culinary centerpiece, Manta celebrates Pacific coasts cultures; taking inspiration from Mexico, Peru, Japan and beyond. Manta’s cuisine commitment is to source local and sustainable ingredients from Baja, while maintaining a casual spirit.

Located in The Madrid EDITION, Jerónimo is the first Casamata proyect in Europe. The restaurant offers cuisine inspired in the authenticity and generosity of Mexican gastronomy and the excellent quality of Madrid’s local products. The menu at Jerónimo offers classic dishes that build a dialogue between Mexico and Spain, casual and substantial plates inspired by local and seasonal produce. This culinary offering never seen before in Madrid, confidently mixes Spanish products with Mexican recipes.

Carao is a celebration of not only food, but the destination of Mandarina, the community, and its vibrant culture through music and art, sparking a connection between all of these elements and our guests