Augurio is a pueblan restaurant in Centro Historico, Puebla.
Editorially verified August 1, 2026 by Elliot Marsh, TableJourney editor. Source.
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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.
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.
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.
OrderHuauzontles tempura upstairs, with a cocktail from the ground-floor bar first.
TipThe 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.
OrderTlayuda from San Antonio de la Cal, built on quesillo from Reyes Etla.
TipThe 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.
OrderBreakfast in the courtyard, which starts at eight and runs long.
TipThe 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.
OrderPipián verde, then the huitlacoche lasagne if the rains have been good.
TipThe 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.
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.
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.
OrderHuauzontles tempura upstairs, with a cocktail from the ground-floor bar first.
TipThe 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.
OrderThe seasonal tasting menu, rewritten each season around local growers.
TipCultivo 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.
OrderTlayuda from San Antonio de la Cal, built on quesillo from Reyes Etla.
TipThe 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.
OrderBreakfast in the courtyard, which starts at eight and runs long.
TipThe 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.
OrderPipián verde, then the huitlacoche lasagne if the rains have been good.
TipThe restaurant sits inside a former Jesuit college with its own museum, and there is live jazz in the bar on some evenings.
