A split roll filled with seasoned pork or chorizo, lettuce, onion and avocado, then drowned in a warm guajillo broth until the bread gives way. Eaten with a fork, never a hand.
The name means sandal, which is roughly what the flattened, sauce-soaked roll looks like on the plate. Chanclas are a Puebla speciality that almost never travels: a pambazo-style bread is filled with pork or chorizo, lettuce, onion and avocado, then ladled with a thin guajillo sauce until it collapses. They are usually served in pairs. Antojitos Tomy on 5 Poniente runs a milder version at about fifty-five pesos, and Antojitos Mellos out in Barrio de los Remedios serves them next to its molotes and pelonas.
3 editor picks for Chanclas poblanas in Puebla, ranked by editorial score. All Puebla signature dishes · Chanclas poblanas across every city.
Comal ★ 4.4
centro-historico · Calle 16 de Septiembre 311-B, Centro histórico de Puebla, 72000 Puebla
Comal looks straight at Puebla cathedral from 16 de Septiembre, cooking blue-corn chilaquiles, chanclas, pelonas and mole poblano from breakfast to midnight.
Antojitos Tomy ★ 4.3
centro-historico · Avenida 5 Poniente 145, Centro, 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.
Antojitos Mellos ★ 4.2
los-remedios · Avenida Don Juan de Palafox y Mendoza 2008, Barrio de los Remedios, 72377 Puebla
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.