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The Pulque HouseBar & Restaurant
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Atmospheric dark bar interior with warm amber lighting, wooden bar top, agave plants, dramatic shadows and candlelight
// Pulquería de Alta Alcurnia
Mexico City

Mexico'smost ancientspirit, finallyelevated.

Pulque has been fermented from the heart of the agave for 3,000 years. We craft it into something worthy of the glass it's served in.

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Pulque Varietals24+
Years of Tradition3,000
Michelin Recognized2024
Covers Nightly80
Agave maguey plant fields at golden hour in Hidalgo Mexico, vast landscape, warm earth tones, ancient terroir

4th

Generation tlachiqueros supply our weekly harvest

// The Heritage

Before tequila.
Before mezcal.
There was pulque.

The Aztecs called it “the drink of the gods” — reserved for priests, warriors, and the very old. For centuries after colonization it was dismissed as a peasant drink. We disagree.

ThePulqueHouse was founded on a single conviction: pulque deserves the same reverence as champagne, sake, or Burgundy wine. We work directly with tlachiqueros in Hidalgo and Tlaxcala to source the finest aguamiel, fermented in-house in clay vessels as tradition demands.

3,000Years

Pulque predates the Aztec empire. It was the sacred drink of Mayahuel, goddess of the maguey.

8–12Years

How long an agave matures before a single harvest yields its aguamiel — the sap we ferment.

72hrsMax Fresh

Pulque begins fermenting immediately. We receive ours within 24 hours of harvest from Hidalgo.

// The Kitchen

Food that earns
its own standing.

Elegant plated bone marrow tostada on dark ceramic plate with microgreens, dramatic top-down lighting
Chef's Table
01 / Kitchen

Tostada de Tuétano

Roasted bone marrow, chipotle crema, microgreens, pickled jalapeño on tlacoyo masa.

Rich dark mole sauce over duck confit on white plate, elegant fine dining presentation, moody restaurant lighting
Signature
02 / Kitchen

Mole Negro Contemporáneo

Duck confit, 36-hour mole negro, amaranth crisp, fresh tortilla.

Vibrant green aguachile with fresh shrimp in white bowl, lime slices, dark wooden surface
Raw Bar
03 / Kitchen

Aguachile de Camarón

Tiger shrimp cured in pulque, serrano, cucumber water, avocado oil.

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// The Space

An atmosphere
worth arriving for.

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Upscale dark restaurant interior with warm amber pendant lights over wooden tables, intimate atmosphere, candlelit
Main Dining Room · Est. 2019
Bartender pouring cocktail with precise technique, dark bar backdrop, warm spotlight, dramatic shadows
Close-up of artisan cocktail glass with amber liquid, ice, citrus peel, bokeh dark bar background
// As Seen In

"ThePulqueHouse has done for pulque what the great wine bars of Paris did for natural wine — made the ancient feel urgent."

Condé Nast TravelerAna Martínez, Senior Editor · 2025

"The Obsidiana Negra alone is worth the reservation. One of the most considered cocktail programs in Latin America."

Food & Wine MéxicoRodrigo Velázquez, Drinks Critic · 2025

"In a city of extraordinary food, ThePulqueHouse stands apart — a space where history is poured into every glass."

The New York TimesPriya Nair, Travel Correspondent · 2024
Luxurious fine dining restaurant table setting, deep shadows, minimal candlelight, dark walls, intimate evening atmosphere
// Reserve Your Table

A seat at
ThePulqueHouse
awaits you.

We seat 80 guests each evening across our main dining room and intimate bar counter. Reservations are strongly recommended.

Dinner ServiceTue–Sun · 6pm–12am
LocationCalle Orizaba 92, Roma NorteMexico City, CDMX 06700
Reservations+52 55 1234 5678

We confirm within 2 hours · Cancellations accepted up to 4 hours prior