Around Mexico City Restaurants
We’ve compiled the best of the best in Around Mexico City - browse our top choices for Restaurants during your stay.
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1. Fonda de Santa Clara
$ | Centro |Founded in 1965, this shrine to la comida poblana has four branches in Puebla, and has expanded throughout Mexico. Two of the Puebla branches have great locations in the center of town. The original, near the zócalo, is cozier, but the larger at Paseo Bravo still manages a nice colonial aura. The food consists of mole, mole, and more mole, but you can also get nopal (prickly-pear leaf) salad, sopa de medula (marrowbone soup), and other hearty regional fare. There's another branch at Calle 3 Poniente 920.
Calle 3 Poniente 307, Puebla, Puebla, 72000, Mexico222-242–2659Restaurant Details
Rate Includes: Credit cards accepted -
2. Las Bodegas del Molino
$$$ | |This restaurant's setting—an elegant 16th-century hacienda at the edge of town—is matched by its fine cuisine. If you're not sure about mole, give it a try here: the same woman has been making it since 1982, and her seductive, fruity blend will probably win you over. Romantics should book in advance for a private dinner in the French Room. After dining, you can request a tour of the fabulous premises.
Calz. del Bosque 2, Cuautlancingo, Puebla, 72130, Mexico222-249–0399Restaurant Details
Rate Includes: Credit cards accepted -
3. Mi Ciudad
$$ | |This longtime favorite is the place for a tasty traditional meal. The interior decoration is typical Puebla—complete with tile floors, colorful murals, and a newspaper stand inside—as is the menu. The mole is as traditional as it comes, and the sopa poblana (a cream soup with poblano chilies, mushrooms, and corn) is exceptional. This is also a great place to enjoy grilled meat.
Av. Juárez 2507, Puebla, Puebla, 72160, Mexico222-231–5326Restaurant Details
Rate Includes: Credit cards accepted, No dinner Sun. -
4. Moyuelo
$ | Col. La Paz |Moyuelo does a welcome, contemporary take on the cemita, Puebla's version of the classic Mexican torta sandwich. The arrachera (thin steak) comes with a peanut-guajillo chili salsa; the chilaquiles (tortilla chips in salsa) are garnished with watercress in avocado oil. The usually basic milanesa (breaded pork loin) has a Parmesan-garlic breading and artisanal cheese from the nearby town of Chipilo. Terrific soups and salads round out the menu. The stylish decor and hip crowd is a rarity in the overwhelmingly conservative atmosphere of Puebla.
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