Comal is a pueblan restaurant in Centro Historico, Puebla.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Chilaquiles de maíz azul, Chanclas, Mole poblano
Must order: Blue-corn chilaquiles at breakfast, chanclas in guajillo salsa after dark.
Tip: The upstairs tables look straight at the cathedral, and they are the first to go on Saturday and Sunday mornings.
Address: Calle 16 de Septiembre 311-B, Centro histórico de Puebla, 72000 Puebla
Attico 303 crowns Hotel Casa Rosa in Puebla with a cathedral-level terrace, pouring cocktails beside Spanish plates and contemporary Pueblan cooking.
Signature: Contemporary Pueblan plates, Spanish tapas
Order: A cocktail on the terrace at sunset, with the cathedral domes at eye level.
Tip: Friday to Sunday the bar runs to 02:00, and weekend reservations are worth making because the terrace is small.
Santoua works a grand Centro building on 2 Sur in Puebla, running Pueblan regional plates and international dishes from a nine-in-the-morning start.
Signature: Pueblan regional plates, Breakfast
Order: Breakfast from nine, before the Centro tour groups reach 2 Sur.
Tip: The dining room is grand enough for an occasion but the nine-in-the-morning start makes it a workable everyday breakfast too.
Fonda Tipica la Poblana cooks mole poblano and chalupas on 8 Norte in Puebla, a plain fonda that opens at half past eight and runs until eight at night.
Signature: Mole poblano, Chalupas
Order: Mole poblano at about 150 pesos, served with rice and tortillas.
Tip: This is a plain fonda rather than a restaurant, so come at lunch when the mole has been on the heat for a few hours.
Intro is chef Angel Vazquez's international room on Atlixcayotl in Puebla, moving between Moroccan, Thai and French plates and a long breakfast service.
Signature: Mole poblano, Chilaquiles, Chiles en nogada
Order: Breakfast, which starts at 08:30 and is the best value on the menu.
Tip: Intro sits out on Atlixcayotl rather than in the Centro, so budget twenty minutes each way by taxi from the Zocalo.
Attico 303 crowns Hotel Casa Rosa in Puebla with a cathedral-level terrace, pouring cocktails beside Spanish plates and contemporary Pueblan cooking.
Signature: Contemporary Pueblan plates, Spanish tapas
Order: A cocktail on the terrace at sunset, with the cathedral domes at eye level.
Tip: Friday to Sunday the bar runs to 02:00, and weekend reservations are worth making because the terrace is small.
Santoua works a grand Centro building on 2 Sur in Puebla, running Pueblan regional plates and international dishes from a nine-in-the-morning start.
Signature: Pueblan regional plates, Breakfast
Order: Breakfast from nine, before the Centro tour groups reach 2 Sur.
Tip: The dining room is grand enough for an occasion but the nine-in-the-morning start makes it a workable everyday breakfast too.
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.
Signature: Rib eye, Tacos de carne asada, Camarones aguachile
Order: Carne asada tacos, cut from the same Sonoran beef as the rib eye.
Tip: The cellar runs past 120 labels, which is the deepest wine list in Puebla, and the kitchen serves until 02:00 at weekends.
Antojitos Mellos is the weekend mole and pipian stop in Barrio de los Remedios, Puebla, with pozole and mole de panza on the board the rest of the week.
Signature: Mole poblano, Pipián, Mole de panza
Order: Mole poblano or pipián, but only at the weekend when both are cooked.
Tip: Pozole and mole de panza cover the weekdays; the mole and pipián are Saturday and Sunday only, from one in the afternoon.
Fonda Tipica la Poblana cooks mole poblano and chalupas on 8 Norte in Puebla, a plain fonda that opens at half past eight and runs until eight at night.
Signature: Mole poblano, Chalupas
Order: Mole poblano at about 150 pesos, served with rice and tortillas.
Tip: This is a plain fonda rather than a restaurant, so come at lunch when the mole has been on the heat for a few hours.
