Eighty miles southeast of Mexico City, Puebla is a paradise for food lovers, rich in tradition and flavors reflecting Mexico’s vibrant history. This city is a culinary treasure trove, from iconic dishes like mole poblano to the sugary delights of dulces típicos (traditional sweets).
“Puebla blends historical significance with deep-rooted gastronomy,” says Zachary Rabinor, founder and CEO of local luxury tour company Journey Mexico. “You can’t leave without sampling its authentic flavors — it’s a place where history and food collide beautifully.”
With Rabinor as our gastronomic guide, we’ve rounded up some of the must-eat specialties Pueblanos love and where to find them.
Best Mole Poblano and Pipian
Mole poblano is one of Mexico’s most iconic and complex dishes. It is a rich, dark sauce traditionally made from a blend of poblano chiles, cinnamon, cloves, nuts, dark chocolate and chile ancho, among other ingredients, creating a deep and nuanced flavor profile.
Many culinary historians claim Puebla is the birthplace of mole poblano. (Oaxaca is the other contender.) Casa Reyna and Mural de los Poblanos are two of the best places to enjoy this iconic dish while you’re in town, according to Rabinor.
“Mole is a quintessential part of Puebla’s cuisine, and at these restaurants, it’s prepared traditionally — often served with turkey, which is the most authentic way,” he says.
Additionally, both spots serve excellent pipian (green and red), a sauce made from ground pumpkin seeds, another staple of the region’s rich food culture.
Augurio and La Noria are where to find the best mole in Puebla, according to chef Fernando Rodríguez of Banyan Tree Puebla. “These places are emblematic and stand out in flavor, presentation and style without leaving behind quality,” Rodriguez says.
Also, La Distral, the modern Mexican restaurant at Forbes Travel Guide Recommended Grand Fiesta Americana Puebla Angelópolis, features an incredible mole poblano served with chicken.
If you want a hands-on experience, “Banyan Tree Puebla offers a market-to-table mole workshop, where you can learn the art of making traditional mole from scratch,” Rabinor says.
Best Bakery for Dulces Típicos
La Gran Fama is a legendary bakery known for offering an array of dulces típicos essential to Puebla’s culinary heritage. Rabinor emphasizes the importance of trying the tortitas de Santa Clara (a cookie with a pumpkin seed glaze), along with camotes (candied sweet potato), jamoncillo de pepita (a candy made from sweetened pumpkin seeds) and macarrones (Puebla’s version of dulce de leche). This bakery has been a sweet stop for locals and visitors since the 1890s and is a must for those with a sweet tooth.
Best Pelonas
While chanclas (the word for “flip-flops” in Spanish) sandwiches are popular during Puebla’s Independence Day celebrations, Rabinor suggests opting for pelonas, a sandwich made with fried bread, shredded beef, lettuce and salsa. “Pelonas are more emblematic of Puebla and loved by locals,” he says. “They’re available year-round and just as delicious.” For the best pelonas, try Antojitos Acapulco, a local favorite just off the main plaza.
Best Chalupas
Chalupas (small tortillas topped with salsa and meat) are a must-try street food in Puebla. Rabinor recommends long-time favorites near Banyan Tree Puebla, like La Selva or El Ranchito. “La Selva is known for its chalupa sampler, which lets you try different salsas, giving you a true taste of Puebla’s street food scene,” he says.
There are also plenty of street vendors in the city center market to sample a few.
Best Chiles en Nogada
For an authentic chile en nogada experience, Rabinor advises visiting Puebla when the ingredients are in season — July through September. Chile en nogada is colorful art on a plate: stuffed poblano pepper battered in egg whites and fried. It’s then filled with savory and sweet meat, topped with a walnut cream sauce and garnished with pomegranate seeds and parsley.
“The best place to try chile en nogada is at the Chile en Nogada Festival in Calpan or San Nicolas de los Ranchos, small towns near Puebla City,” Rabinor says. “The flavors are unbeatable when ingredients like pomegranates and peaches are in season.”
To master the magic of making the local specialty yourself, sign up for the fun, in-depth Chile en Nogada cooking class at Banyan Tree Puebla, taught by chef Rodriguez. “Attendees always feel excited and proud of the result once it is finished,” Rodriguez says. “They also enjoy trying a traditional dish that is unique in flavor and represents the history and culture of Puebla.”
Best Restaurant with Talavera Decor
Talavera pottery, another key aspect of Puebla’s artisanal culture, is seen in the city’s architecture and restaurants. Casa Reyna, a hotel and restaurant associated with the excellent Talavera de la Reyna workshop, offers diners an opportunity to enjoy a meal surrounded by stunning, hand-painted Talavera tiles and plateware.
Best Fine Dining in Puebla
Puebla’s fine-dining scene is steadily growing, with chefs embracing traditional Mexican flavors while pushing culinary boundaries. Rabinor recommends Custodia at the Cartesiano Hotel for its innovative takes on classic dishes. He also points to Valiente Kitchen Bar in Cholula, where chef Eduardo Luna, who has worked at chef Enrique Olvera’s Pujol in Mexico City and Cosme in New York, fuses contemporary Mexican dishes with international influences.
If you’re on the hunt for more seasonal ingredients, Semola in the nearby town of Cholula is another standout.
Best Bars for Pasita and Craft Cocktails
Licoreria San Pedrito is the place to go if you’re interested in sampling local libations. The bar is known for crafting its own spirits and reviving traditional drinks. It features a Puebla specialty: a raisin-flavored liqueur called pasita. The oldest and most famous cantina in town, La Pasita, serves shots of cheese-spiked pasita and all kinds of other intriguing local specialties, like rompope (Mexican eggnog).
For a modern cocktail bar, Attico 303 specializes in craft cocktails with views of the main cathedral and innovative drinks like the Julio Reyes made with tequila, Ancho Reyes (a local chile liqueur), cucumber, mint and lime.
Meanwhile, chef Rodriguez suggests Menjurjería Milagros for its “contemporary concept, with plenty of spaces to take photos with eye-catching cocktails.” If you like speakeasies, Destilado Urbano should be on your list. “It’s a speakeasy concept of Mexican spirits; the cocktails are seasonal,” Rodriguez says.
Best Puebla Food Tour
If you’re still hungry, book a Puebla food tour with local tour operators Journey Mexico. “Our food sampling is weaved into our Historic Center walking tour, so it’s a great way to introduce yourself to the city,” Rabinor says. Tamales, atole (a masa-based hot drink), molotes (savory pastries), tacos árabes (delectable Middle Eastern-influenced pork tacos), cemitas (a popular sandwich), chalupas and a variety of sweets from Calle de los Dulces are just a few of the delicious samplings in store.
“Once you’ve tasted Puebla’s culinary treasures, it becomes a part of you,” Rabinor says. “It’s not just a destination — it’s a flavorful journey through history.”
