29 editor picks across Mexico.
29 pueblan restaurants worth the trip across Mexico, editor-ranked. All cuisines in Mexico.
Augurio is chef Angel Vazquez's Pueblan dining room on 9 Oriente, added to the 2026 Michelin Guide selection and built around a six-mole tasting in Puebla.
OrderThe six-mole tasting menu, which is the fastest education in Puebla cooking.
TipSunday service stops at 20:00, so book the mole tasting for a weekday if you want the full run of the kitchen.
Augurio is chef Angel Vazquez's Pueblan dining room on 9 Oriente, added to the 2026 Michelin Guide selection and built around a six-mole tasting in Puebla.
TipSommelier Gina de la Mora runs the wine list, and the six-mole tasting is the reason to sit here rather than anywhere else.
El Mural de los Poblanos on 16 de Septiembre pours three moles at once in Puebla: the 26-ingredient house recipe, mole de Xico and mole de Quimixtlan.
OrderThe house mole, 26 ingredients ground on a volcanic stone mill.
TipChiles en nogada only run from July to September, when the criollo walnut and the pomegranate are in season in the valley.
El Mural de los Poblanos on 16 de Septiembre pours three moles at once in Puebla: the 26-ingredient house recipe, mole de Xico and mole de Quimixtlan.
TipMole plates run between 245 and 395 pesos, and the Encuentro de Moles in May adds guest recipes from outside Puebla.
Restaurante Casareyna holds a 2026 Michelin Bib Gourmand in Puebla, serving a four-mole tasting plate under Talavera vaults on Privada 2 Oriente.
OrderThe four-mole tasting plate: poblano, pipián verde, pipián rojo and mole blanco.
TipMole de caderas appears only from October, and the escamoles and gusanos de maguey only in the spring months.
Restaurante Casareyna holds a 2026 Michelin Bib Gourmand in Puebla, serving a four-mole tasting plate under Talavera vaults on Privada 2 Oriente.
TipMole plates land between 205 and 245 pesos, which is what the 2026 Bib Gourmand is recognising more than the dining room.
Restaurante La Noria works the grounds of an old hacienda in Puebla, cooking mole, pipian and huazontles, plus chiles en nogada from July to September.
OrderHuazontles in season, or the house mole poblano any month of the year.
TipChiles en nogada run from July to September here, and the kitchen also teaches a workshop on how the nogada is made.
Restaurante La Noria works the grounds of an old hacienda in Puebla, cooking mole, pipian and huazontles, plus chiles en nogada from July to September.
TipFrom July to September the hacienda fills with chiles en nogada bookings, so reserve at least a week out in August.
La Casa del Mendrugo cooks mole poblano and pipian verde inside a former Jesuit college on 4 Sur in Puebla, with a museum and a jazz room attached.
OrderPipián verde, then the huitlacoche lasagne if the rains have been good.
TipThe restaurant sits inside a former Jesuit college with its own museum, and there is live jazz in the bar on some evenings.
Salon Mezcalli sits in Barrio de Analco in Puebla, matching manchamanteles con lechon and mixiote de cordero with a wall of artisanal agave distillates.
OrderManchamanteles con lechón, with a Puebla mezcal poured alongside it.
TipAnalco is a fifteen-minute walk east of the Zocalo, so allow for the crossing if you are coming from the cathedral.
Comal looks straight at Puebla cathedral from 16 de Septiembre, cooking blue-corn chilaquiles, chanclas, pelonas and mole poblano from breakfast to midnight.
OrderBlue-corn chilaquiles at breakfast, chanclas in guajillo salsa after dark.
TipThe upstairs tables look straight at the cathedral, and they are the first to go on Saturday and Sunday mornings.
Comal looks straight at Puebla cathedral from 16 de Septiembre, cooking blue-corn chilaquiles, chanclas, pelonas and mole poblano from breakfast to midnight.
OrderEnchiladas de tres moles: pipián verde, pipián rojo and mole poblano.
TipBreakfast starts at eight and the kitchen runs to midnight, which makes Comal the one Centro address that covers both ends of a day.
La Casa del Mendrugo cooks mole poblano and pipian verde inside a former Jesuit college on 4 Sur in Puebla, with a museum and a jazz room attached.
TipThe mole here runs about 190 pesos and the ticket includes the museum, which is a rare pairing in the Centro Historico.
Salon Mezcalli sits in Barrio de Analco in Puebla, matching manchamanteles con lechon and mixiote de cordero with a wall of artisanal agave distillates.
TipBudget 500 to 600 pesos a head, and let the bar pour the agave flight rather than ordering mezcal by the label.
Casa Barroca occupies an 18th-century house on 7 Oriente in Puebla, pairing artisanal Mexican cooking with a tapas bar and a gallery courtyard.
OrderBreakfast in the courtyard, which starts at eight and runs long.
TipThe building dates from the 1700s and doubles as a gallery, so the courtyard tables fill first at weekends.
Antojitos Tomy on 5 Poniente is where Puebla eats cemita poblana, chanclas and chalupas at one counter, from nine in the morning until nine at night.
OrderOne cemita poblana and one order of chanclas, split between two people.
TipChanclas here run about 55 pesos and are milder than the version at Comal, which drowns them in more guajillo.
Antojitos Tomy on 5 Poniente is where Puebla eats cemita poblana, chanclas and chalupas at one counter, from nine in the morning until nine at night.
OrderCemita poblana, chanclas and chalupas ordered as one round.
TipThe cemita poblana here is genuinely large, so order one between two before adding the chalupas.
Casa Barroca occupies an 18th-century house on 7 Oriente in Puebla, pairing artisanal Mexican cooking with a tapas bar and a gallery courtyard.
TipThe courtyard tables are the ones to ask for, and the tapas bar runs later than the main dining room on Friday and Saturday.
Attico 303 crowns Hotel Casa Rosa in Puebla with a cathedral-level terrace, pouring cocktails beside Spanish plates and contemporary Pueblan cooking.
OrderA cocktail on the terrace at sunset, with the cathedral domes at eye level.
TipFriday to Sunday the bar runs to 02:00, and weekend reservations are worth making because the terrace is small.
Antojitos Mellos is the weekend mole and pipian stop in Barrio de los Remedios, Puebla, with pozole and mole de panza on the board the rest of the week.
OrderMole poblano or pipián, but only at the weekend when both are cooked.
TipPozole and mole de panza cover the weekdays; the mole and pipián are Saturday and Sunday only, from one in the afternoon.
Antojitos Mellos is the weekend mole and pipian stop in Barrio de los Remedios, Puebla, with pozole and mole de panza on the board the rest of the week.
OrderWeekend mole poblano at 135 pesos, or pipián on the same days.
TipBarrio de los Remedios is a taxi ride from the Zocalo, which is exactly why the queue is local rather than visiting.
Attico 303 crowns Hotel Casa Rosa in Puebla with a cathedral-level terrace, pouring cocktails beside Spanish plates and contemporary Pueblan cooking.
TipAsk for a terrace table when you book: the interior room has none of the cathedral view that makes this worth the climb.
Fonda Tipica la Poblana cooks mole poblano and chalupas on 8 Norte in Puebla, a plain fonda that opens at half past eight and runs until eight at night.
OrderMole poblano at about 150 pesos, served with rice and tortillas.
TipThis is a plain fonda rather than a restaurant, so come at lunch when the mole has been on the heat for a few hours.
Fonda Tipica la Poblana cooks mole poblano and chalupas on 8 Norte in Puebla, a plain fonda that opens at half past eight and runs until eight at night.
OrderMole poblano at 150 pesos, with rice and hand-made tortillas.
TipOpen from 08:30 to 20:00 daily, so the mole is freshest between one and four in the afternoon.
Clementina Cocina Poblana keeps a short mole and pipian list on 6 Oriente in Puebla, a daytime kitchen a block from the Calle de los Dulces.
OrderA mole plate between 139 and 195 pesos, the cheapest sit-down mole nearby.
TipIt sits one block from the Calle de los Dulces, so finish lunch here and walk straight into the camote shops.
Clementina Cocina Poblana keeps a short mole and pipian list on 6 Oriente in Puebla, a daytime kitchen a block from the Calle de los Dulces.
OrderA mole or pipián plate between 139 and 195 pesos.
TipSits on 6 Oriente, the sweet street, so the natural order is lunch here then camotes two doors down.
La Ververa cooks chalupas, memelas and mole poblano at neighbourhood prices in Arboledas de Guadalupe, Puebla, on Saturdays and Sundays only.
OrderChalupas, then a mole plate that lands under 100 pesos.
TipArboledas de Guadalupe is residential rather than touristy, and the kitchen only opens on Saturday and Sunday, nine until six.
La Ververa cooks chalupas, memelas and mole poblano at neighbourhood prices in Arboledas de Guadalupe, Puebla, on Saturdays and Sundays only.
OrderChalupas at 35 pesos the order, or the mole poblano at 89.
TipOpen Saturday and Sunday only, from nine until six, so this is a weekend lunch rather than a dinner.
Cemitas y Tortas La Poblanita cooks a mole poblano worth ordering alongside its cemitas, at the corner of 5 Oriente and 4 Sur in central Puebla.
OrderA cemita, then the mole poblano at around 158 pesos.
TipOne of the few cemita counters in Puebla that also cooks a mole worth sitting down for, at the 5 Oriente corner.
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