Moyuelo is a modern mexican restaurant in Centro Historico, Puebla.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Aguachile de jitomate tatemado con camarón, Huauzontles tempura, Pulpo a la brasa
Must 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.
Address: Avenida 7 Poniente 312, Centro, 72000 Puebla
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.
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.
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.
