Ranked by TableJourney editorial score.
Small thick masa rounds fried in a shallow pan of lard, then dressed straight from the heat with red or green salsa, shredded meat and raw onion. Eaten four or five at a time, standing up.
Chalupas are the everyday street plate of Puebla and the fastest thing on any antojitos counter. The masa rounds are pressed a little thicker than a tortilla, dropped into hot lard and dressed in the pan rather than after, which is what separates a Puebla chalupa from the versions sold elsewhere in Mexico. Vendors work the comal behind El Parian and along 5 Norte, and the order is always plural: five for a few pesos is the standard portion. Antojitos Las Gueras on 5 Norte and La Casa del Mendrugo on 4 Sur both cook them to order rather than holding them warm.
5 editor picks for Chalupas poblanas in Puebla, ranked by editorial score. All Puebla signature dishes · Chalupas poblanas across every city.
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.
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.
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 Las Gueras works the comal on 5 Norte in Puebla, turning out chalupas in red and green salsa for a mostly local lunchtime crowd every day.
OrderChalupas, red and green, straight off the comal on 5 Norte.
TipChalupas are fried to order here rather than held warm, so give the counter a few minutes at busy times.
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.
Chalupas poblanas makes more sense with someone from Puebla explaining it. These are the classes and tours we have checked, with booking links.
Guided tour · 1 hour
Embark on a once-in-a-lifetime experience on your visit to Puebla with a morning hot air balloon ride followed by a wine toast and breakfast.
Guided tour · 12 hours
High Mountain, hiking through pine and oak forests, connection with Nature
Guided tour · 10 hours
Explore the trails that connected the Aztec empire and walk between Iztaccíhuatl and Popocatépetl, feel the power of the earth under your feet, and see an active volcano.
