Augurio is a pueblan restaurant in Centro Historico, Puebla.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Mole tasting, Enchiladas agustinas, Tacos de gaonera de res
Must order: The six-mole tasting menu, which is the fastest education in Puebla cooking.
Tip: Sunday service stops at 20:00, so book the mole tasting for a weekday if you want the full run of the kitchen.
Address: Avenida 9 Oriente 16, Centro Histórico, 72000 Puebla
Restaurante Casareyna holds a 2026 Michelin Bib Gourmand in Puebla, serving a four-mole tasting plate under Talavera vaults on Privada 2 Oriente.
Signature: Plato de degustación de moles, Chiles en nogada, Mole de caderas
Order: The four-mole tasting plate: poblano, pipián verde, pipián rojo and mole blanco.
Tip: Mole de caderas appears only from October, and the escamoles and gusanos de maguey only in the spring months.
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.
Signature: Aguachile de jitomate tatemado con camarón, Huauzontles tempura, Pulpo a la brasa
Order: Huauzontles tempura upstairs, with a cocktail from the ground-floor bar first.
Tip: The kitchen closes at 18:00 on Sunday and does not open on Monday, so plan around a Tuesday to Saturday dinner.
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.
Signature: Tlayuda de San Antonio de la Cal, Tasajo de Zaachila, Chocolate de Huayapam
Order: Tlayuda from San Antonio de la Cal, built on quesillo from Reyes Etla.
Tip: The produce list is Oaxacan rather than Pueblan by design, sourced from the central valleys and named by village on the menu.
Casa Barroca occupies an 18th-century house on 7 Oriente in Puebla, pairing artisanal Mexican cooking with a tapas bar and a gallery courtyard.
Signature: Cocina artesanal mexicana, Tapas
Order: Breakfast in the courtyard, which starts at eight and runs long.
Tip: The building dates from the 1700s and doubles as a gallery, so the courtyard tables fill first at weekends.
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.
Signature: Mole poblano, Pipián verde, Lasaña de huitlacoche
Order: Pipián verde, then the huitlacoche lasagne if the rains have been good.
Tip: The restaurant sits inside a former Jesuit college with its own museum, and there is live jazz in the bar on some evenings.
Restaurante Casareyna holds a 2026 Michelin Bib Gourmand in Puebla, serving a four-mole tasting plate under Talavera vaults on Privada 2 Oriente.
Signature: Plato de degustación de moles, Chiles en nogada, Mole de caderas
Order: The four-mole tasting plate: poblano, pipián verde, pipián rojo and mole blanco.
Tip: Mole de caderas appears only from October, and the escamoles and gusanos de maguey only in the spring months.
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.
Signature: Aguachile de jitomate tatemado con camarón, Huauzontles tempura, Pulpo a la brasa
Order: Huauzontles tempura upstairs, with a cocktail from the ground-floor bar first.
Tip: The kitchen closes at 18:00 on Sunday and does not open on Monday, so plan around a Tuesday to Saturday dinner.
Cultivo runs a seasonal tasting menu in a Barrio de Santiago house in Puebla, a 2026 Michelin Bib Gourmand built on zero-waste cooking and local growers.
Signature: Milhojas de camote, Cerdo con mole blanco, Ceviche de maíz
Order: The seasonal tasting menu, rewritten each season around local growers.
Tip: Cultivo only opens Wednesday to Sunday and runs a single seating pattern, so book before you travel rather than on the day.
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.
Signature: Tlayuda de San Antonio de la Cal, Tasajo de Zaachila, Chocolate de Huayapam
Order: Tlayuda from San Antonio de la Cal, built on quesillo from Reyes Etla.
Tip: The produce list is Oaxacan rather than Pueblan by design, sourced from the central valleys and named by village on the menu.
Casa Barroca occupies an 18th-century house on 7 Oriente in Puebla, pairing artisanal Mexican cooking with a tapas bar and a gallery courtyard.
Signature: Cocina artesanal mexicana, Tapas
Order: Breakfast in the courtyard, which starts at eight and runs long.
Tip: The building dates from the 1700s and doubles as a gallery, so the courtyard tables fill first at weekends.
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.
Signature: Mole poblano, Pipián verde, Lasaña de huitlacoche
Order: Pipián verde, then the huitlacoche lasagne if the rains have been good.
Tip: The restaurant sits inside a former Jesuit college with its own museum, and there is live jazz in the bar on some evenings.
