Mexico’s most celebrated restaurant is Pujol, originally designed to offer an upscale version of street food. This year it moved into new quarters, instead of simply cooking in restaurant space they have space designed for their restaurant.
The kitchen has no burners, they sear on a wood grill and finish in the oven, and everything is organized around a central island. They have a comal for making tortillas. They have an outside brick oven pit. They serve a mole that’s been aged for more than 3 years.