La Casa del Mendrugo is a pueblan restaurant in Centro Historico, Puebla.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Mole poblano, Pipián verde, Lasaña de huitlacoche
Must 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.
Address: Calle 4 Sur 304, Centro, 72000 Puebla
Comal looks straight at Puebla cathedral from 16 de Septiembre, cooking blue-corn chilaquiles, chanclas, pelonas and mole poblano from breakfast to midnight.
Signature: Chilaquiles de maíz azul, Chanclas, Mole poblano
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.
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.
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.
Signature: Mole poblano, Huazontles, Chiles en nogada
Order: Huazontles in season, or the house mole poblano any month of the year.
Tip: Chiles 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.
Signature: Manchamanteles con lechón, Mixiote de cordero, Chiles en nogada
Order: Manchamanteles con lechón, with a Puebla mezcal poured alongside it.
Tip: Analco 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.
Signature: Chilaquiles de maíz azul, Chanclas, Mole poblano
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.
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.
