Casa Bacuuza is an oaxacan restaurant in Centro Historico, Puebla.
Editorially verified August 1, 2026 by Elliot Marsh, TableJourney editor. Source.
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Address: Avenida 3 Poniente 524, Centro histórico de Puebla, 72000 Puebla
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.
Comal looks straight at Puebla cathedral from 16 de Septiembre, cooking blue-corn chilaquiles, chanclas, pelonas and mole poblano from breakfast to midnight.
OrderBlue-corn chilaquiles at breakfast, chanclas in guajillo salsa after dark.
TipThe upstairs tables look straight at the cathedral, and they are the first to go on Saturday and Sunday mornings.
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 La Noria works the grounds of an old hacienda in Puebla, cooking mole, pipian and huazontles, plus chiles en nogada from July to September.
OrderHuazontles in season, or the house mole poblano any month of the year.
TipChiles en nogada run from July to September here, and the kitchen also teaches a workshop on how the nogada is made.
Salon Mezcalli sits in Barrio de Analco in Puebla, matching manchamanteles con lechon and mixiote de cordero with a wall of artisanal agave distillates.
OrderManchamanteles con lechón, with a Puebla mezcal poured alongside it.
TipAnalco is a fifteen-minute walk east of the Zocalo, so allow for the crossing if you are coming from the cathedral.
Comal looks straight at Puebla cathedral from 16 de Septiembre, cooking blue-corn chilaquiles, chanclas, pelonas and mole poblano from breakfast to midnight.
OrderBlue-corn chilaquiles at breakfast, chanclas in guajillo salsa after dark.
TipThe upstairs tables look straight at the cathedral, and they are the first to go on Saturday and Sunday mornings.
Intro is chef Angel Vazquez's international room on Atlixcayotl in Puebla, moving between Moroccan, Thai and French plates and a long breakfast service.
OrderBreakfast, which starts at 08:30 and is the best value on the menu.
TipIntro sits out on Atlixcayotl rather than in the Centro, so budget twenty minutes each way by taxi from the Zocalo.
