Santóua is a modern mexican restaurant in Centro Historico, Puebla.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Pueblan regional plates, Breakfast
Must 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.
Address: Avenida 2 Sur 1103, Centro histórico de Puebla, 72000 Puebla
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.
Clementina Cocina Poblana keeps a short mole and pipian list on 6 Oriente in Puebla, a daytime kitchen a block from the Calle de los Dulces.
Signature: Mole poblano, Pipián
Order: A mole plate between 139 and 195 pesos, the cheapest sit-down mole nearby.
Tip: It sits one block from the Calle de los Dulces, so finish lunch here and walk straight into the camote shops.
Antojitos Tomy on 5 Poniente is where Puebla eats cemita poblana, chanclas and chalupas at one counter, from nine in the morning until nine at night.
Signature: Cemita poblana, Chanclas, Chalupas
Order: One cemita poblana and one order of chanclas, split between two people.
Tip: Chanclas here run about 55 pesos and are milder than the version at Comal, which drowns them in more guajillo.
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.
Clementina Cocina Poblana keeps a short mole and pipian list on 6 Oriente in Puebla, a daytime kitchen a block from the Calle de los Dulces.
Signature: Mole poblano, Pipián
Order: A mole plate between 139 and 195 pesos, the cheapest sit-down mole nearby.
Tip: It sits one block from the Calle de los Dulces, so finish lunch here and walk straight into the camote shops.
La Ververa cooks chalupas, memelas and mole poblano at neighbourhood prices in Arboledas de Guadalupe, Puebla, on Saturdays and Sundays only.
Signature: Chalupas, Mole poblano
Order: Chalupas, then a mole plate that lands under 100 pesos.
Tip: Arboledas de Guadalupe is residential rather than touristy, and the kitchen only opens on Saturday and Sunday, nine until six.
Antojitos Tomy on 5 Poniente is where Puebla eats cemita poblana, chanclas and chalupas at one counter, from nine in the morning until nine at night.
Signature: Cemita poblana, Chanclas, Chalupas
Order: One cemita poblana and one order of chanclas, split between two people.
Tip: Chanclas here run about 55 pesos and are milder than the version at Comal, which drowns them in more guajillo.
