Puebla is known throughout Mexico for mole poblano, a spicy sauce with more than 20 ingredients, including chocolate. Another regional specialty, pipián, is similar to mole but based on ground, toasted pumpkinseeds. July through September is the season for chiles en nogada, and the city goes crazy for them. You'll see them as daily specials on all the menus. This is a dish of contrasts involving a poblano chile; a spicy-sweet filling made of pork, chicken, and sweetmeats; and a walnut cream sauce.
In addition to the restaurants listed here, try the one in the Mesones Sacristía. I've enjoyed the mole there. Also, I've eaten well in the museum restaurant at the Casa de los Muñecos. It has a good reputation and a menu that features several local foods. For a steak, try Chimichurri (tel. 222/249-1534), at the corner of Avenida Juárez and Calle 27 Sur, in the restaurant district (take a cab).
Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.
