Antojitos Tomy is a pueblan restaurant in Centro Historico, Puebla.
Editorially verified August 1, 2026 by Elliot Marsh, TableJourney editor. Source.
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.
Day trip · 5 hours
Uncover the history of Cholula, home to the Great Pyramid, the largest by volume in the world! Explore its colorful streets, admire stunning churches, and savor tradit...
Private tour · 3 hours
Explore Puebla's most unusual markets with a private expert guide PhD Historian. Immerse yourself in Mexican daily life, discover local flavors, traditions and find un...
Address: Avenida 5 Poniente 145, Centro, 72000 Puebla
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.
OrderMolotes with tinga, and a pelona while you wait for them to fry.
TipPelonas here cost around 30 pesos and are fried to order, so expect a short wait at the counter rather than a rack of them.
Don Pastor works two spits on 16 de Septiembre in Puebla, al pastor and arabe, alongside alambres, cemitas and a queso fundido, running until half eleven.
OrderOne al pastor and one arabe, side by side, to taste the difference.
TipSix salsas sit on the counter and the two spits run until 23:30, which makes this the easiest late taco stop on 16 de Septiembre.
El Mural de los Poblanos on 16 de Septiembre pours three moles at once in Puebla: the 26-ingredient house recipe, mole de Xico and mole de Quimixtlan.
OrderThe house mole, 26 ingredients ground on a volcanic stone mill.
TipChiles en nogada only run from July to September, when the criollo walnut and the pomegranate are in season in the valley.
Augurio is chef Angel Vazquez's Pueblan dining room on 9 Oriente, added to the 2026 Michelin Guide selection and built around a six-mole tasting in Puebla.
OrderThe six-mole tasting menu, which is the fastest education in Puebla cooking.
TipSunday service stops at 20:00, so book the mole tasting for a weekday if you want the full run of the kitchen.
Restaurante Casareyna holds a 2026 Michelin Bib Gourmand in Puebla, serving a four-mole tasting plate under Talavera vaults on Privada 2 Oriente.
OrderThe four-mole tasting plate: poblano, pipián verde, pipián rojo and mole blanco.
TipMole de caderas appears only from October, and the escamoles and gusanos de maguey only in the spring months.
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.
OrderMolotes with tinga, and a pelona while you wait for them to fry.
TipPelonas here cost around 30 pesos and are fried to order, so expect a short wait at the counter rather than a rack of them.
Don Pastor works two spits on 16 de Septiembre in Puebla, al pastor and arabe, alongside alambres, cemitas and a queso fundido, running until half eleven.
OrderOne al pastor and one arabe, side by side, to taste the difference.
TipSix salsas sit on the counter and the two spits run until 23:30, which makes this the easiest late taco stop on 16 de Septiembre.
Mi Puebla Antigua Tacos y Cemitas keeps a small Analco dining room in Puebla, building cemitas to order in three sizes for well under a hundred pesos.
OrderA medium cemita, which lands between 33 and 45 pesos depending on size.
TipClosed on Mondays and shuts by half past six, so this is a lunch stop rather than an evening one in Analco.
El Mural de los Poblanos on 16 de Septiembre pours three moles at once in Puebla: the 26-ingredient house recipe, mole de Xico and mole de Quimixtlan.
OrderThe house mole, 26 ingredients ground on a volcanic stone mill.
TipChiles en nogada only run from July to September, when the criollo walnut and the pomegranate are in season in the valley.
Augurio is chef Angel Vazquez's Pueblan dining room on 9 Oriente, added to the 2026 Michelin Guide selection and built around a six-mole tasting in Puebla.
OrderThe six-mole tasting menu, which is the fastest education in Puebla cooking.
TipSunday service stops at 20:00, so book the mole tasting for a weekday if you want the full run of the kitchen.
Restaurante Casareyna holds a 2026 Michelin Bib Gourmand in Puebla, serving a four-mole tasting plate under Talavera vaults on Privada 2 Oriente.
OrderThe four-mole tasting plate: poblano, pipián verde, pipián rojo and mole blanco.
TipMole de caderas appears only from October, and the escamoles and gusanos de maguey only in the spring months.
