The new-money district of towers and malls southwest of the city, home to the steakhouses, the wine cellars and the chef spin-offs.
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.
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.
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.
Tip: Expect 600 to 1,000 pesos a head with wine, and note the kitchen runs to 02:00 from Thursday through Saturday.
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.
Wine focus: More than 120 labels, heavy on reds for beef
Food: Sonoran cuts and seafood
Tip: The deepest cellar in the city sits out in Angelopolis rather than the Centro, so plan a taxi rather than a walk.
Intro is chef Angel Vazquez's international room on Atlixcayotl in Puebla, moving between Moroccan, Thai and French plates and a long breakfast service.
Order: Chilaquiles or huevos, which is where this kitchen is strongest.