Restaurante Casareyna is a pueblan fine-dining restaurant in Centro Historico, Puebla.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Mole plates land between 205 and 245 pesos, which is what the 2026 Bib Gourmand is recognising more than the dining room.
Address: Privada 2 Oriente 1007, Centro Histórico, 72000 Puebla
Moyuelo is a 2026 Michelin Bib Gourmand on 7 Poniente in Puebla, a first-floor cocktail bar under a bright upstairs room of seasonal Pueblan plates.
Tip: Book upstairs rather than the bar if you want the full seasonal menu, and note the kitchen is closed all day Monday.
Casa Bacuuza brings Oaxaca to Puebla on 3 Poniente: tasajo from Zaachila, quesillo from Reyes Etla and tlayudas brought in from San Antonio de la Cal.
Tip: The produce list is Oaxacan rather than Pueblan by design, from Zaachila tasajo to Reyes Etla quesillo, named by village on the menu.
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.
Tip: The mole here runs about 190 pesos and the ticket includes the museum, which is a rare pairing in the Centro Historico.
Casa Barroca occupies an 18th-century house on 7 Oriente in Puebla, pairing artisanal Mexican cooking with a tapas bar and a gallery courtyard.
Tip: The courtyard tables are the ones to ask for, and the tapas bar runs later than the main dining room on Friday and Saturday.
Moyuelo is a 2026 Michelin Bib Gourmand on 7 Poniente in Puebla, a first-floor cocktail bar under a bright upstairs room of seasonal Pueblan plates.
Tip: Book upstairs rather than the bar if you want the full seasonal menu, and note the kitchen is closed all day Monday.
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.
Tip: From July to September the hacienda fills with chiles en nogada bookings, so reserve at least a week out in August.
Casa Bacuuza brings Oaxaca to Puebla on 3 Poniente: tasajo from Zaachila, quesillo from Reyes Etla and tlayudas brought in from San Antonio de la Cal.
Tip: The produce list is Oaxacan rather than Pueblan by design, from Zaachila tasajo to Reyes Etla quesillo, named by village on the menu.
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.
Tip: The mole here runs about 190 pesos and the ticket includes the museum, which is a rare pairing in the Centro Historico.
Casa Barroca occupies an 18th-century house on 7 Oriente in Puebla, pairing artisanal Mexican cooking with a tapas bar and a gallery courtyard.
Tip: The courtyard tables are the ones to ask for, and the tapas bar runs later than the main dining room on Friday and Saturday.
Mochomos Puebla cooks Sonoran-style beef and seafood in Angelopolis, pouring from a list of more than 120 wine labels beside the carne asada tacos.
Tip: Expect 600 to 1,000 pesos a head with wine, and note the kitchen runs to 02:00 from Thursday through Saturday.
