Comal is a pueblan restaurant in Centro Historico, Puebla.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: Enchiladas de tres moles: pipián verde, pipián rojo and mole poblano.
Tip: Breakfast starts at eight and the kitchen runs to midnight, which makes Comal the one Centro address that covers both ends of a day.
Address: Calle 16 de Septiembre 311-B, Centro histórico de Puebla, 72000 Puebla
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.
Order: Cemita poblana, chanclas and chalupas ordered as one round.
Tip: The cemita poblana here is genuinely large, so order one between two before adding the chalupas.
Antojitos Acapulco is a narrow 5 Poniente counter in Puebla frying molotes and pelonas, plus tacos de canasta, from mid-morning until eleven at night.
Order: Molotes filled with tinga, plus a pelona for around 30 pesos.
Tip: It is a narrow hole-in-the-wall on 5 Poniente with a handful of stools, so expect to eat standing at busy 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.
Order: Mole poblano at 150 pesos, with rice and hand-made tortillas.
Tip: Open 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.
Order: A mole or pipián plate between 139 and 195 pesos.
Tip: Sits on 6 Oriente, the sweet street, so the natural order is lunch here then camotes two doors down.
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.
Order: Cemita poblana, chanclas and chalupas ordered as one round.
Tip: The cemita poblana here is genuinely large, so order one between two before adding the chalupas.
Antojitos Acapulco is a narrow 5 Poniente counter in Puebla frying molotes and pelonas, plus tacos de canasta, from mid-morning until eleven at night.
Order: Molotes filled with tinga, plus a pelona for around 30 pesos.
Tip: It is a narrow hole-in-the-wall on 5 Poniente with a handful of stools, so expect to eat standing at busy hours.
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.
Order: Weekend mole poblano at 135 pesos, or pipián on the same days.
Tip: Barrio de los Remedios is a taxi ride from the Zocalo, which is exactly why the queue is local rather than visiting.
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.
Order: Mole poblano at 150 pesos, with rice and hand-made tortillas.
Tip: Open from 08:30 to 20:00 daily, so the mole is freshest between one and four in the afternoon.
La Ververa cooks chalupas, memelas and mole poblano at neighbourhood prices in Arboledas de Guadalupe, Puebla, on Saturdays and Sundays only.
Order: Chalupas at 35 pesos the order, or the mole poblano at 89.
Tip: Open Saturday and Sunday only, from nine until six, so this is a weekend lunch rather than a dinner.
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.
Order: A mole or pipián plate between 139 and 195 pesos.
Tip: Sits on 6 Oriente, the sweet street, so the natural order is lunch here then camotes two doors down.
