Moyuelo is a modern mexican fine-dining restaurant in Centro Historico, Puebla.
Editorially verified August 1, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Book upstairs rather than the bar if you want the full seasonal menu, and note the kitchen is closed all day Monday.
Day trip · 6 hours
Explore Mexico’s central valley: the world’s largest pyramid, Italian heritage in Chipilo, and Atlixco’s climate and flowers. History, artisan cheeses, and volcanic vi...
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
Address: Avenida 7 Poniente 312, Centro, 72000 Puebla
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.
Book2 to 5 days ahead
TipThe 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.
Book2 to 4 days ahead
TipThe 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.
Book2 to 4 days ahead
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.
Book3 to 5 days for weekends ahead
TipAsk for a terrace table when you book: the interior room has none of the cathedral view that makes this worth the climb.
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.
Book1 week in nogada season ahead
TipFrom 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.
Book2 to 5 days ahead
TipThe 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.
Book2 to 4 days ahead
TipThe 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.
Book2 to 4 days ahead
TipThe 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.
Book1 week at weekends ahead
TipExpect 600 to 1,000 pesos a head with wine, and note the kitchen runs to 02:00 from Thursday through Saturday.
Attico 303 crowns Hotel Casa Rosa in Puebla with a cathedral-level terrace, pouring cocktails beside Spanish plates and contemporary Pueblan cooking.
Book3 to 5 days for weekends ahead
TipAsk for a terrace table when you book: the interior room has none of the cathedral view that makes this worth the climb.
