Native Trails MyTrails 2025 224 Puebla 7 Restaurant El Mural de los Poblanos Duration: 02:00 h · Price: $$$ The Mexican restaurant El Mural de los poblanos lies right in the center of Puebla. The core of the kitchen are its old traditional recipes; the ingredients come from small producers and markets in the region. Naturally, the traditional mole cannot be missed here, with some Chalupas as appetisers. The chef says: “With our wide selection of Mezcal and Tequila, the murals that give the restaurant its name will become very lively.” 8 Restaurant La Casa del Mendrugo Duration: 02:00 h · Price: $$$ Discover with us, at the center of Puebla, in a magnificent colonial building, the Restaurant La Casa del Mendrugo. The elegant restaurant highlights the “Criollo”- character of the city, combining traditional Spanish cuisine with Puebla´s particular flavor. A tapas bar with such specialties as Serrano and Iberian ham as well as the home-brewed amber colored ale of the house offer the perfect appetizer for a cozy evening. On the first floor you’ll find the Museo Casa del Mendrugo, that tells the long history of the “House of the Bread Crumbs”. 9 Restaurant Augurio Duration: 02:00 h · Price: $$$ Enjoy authentic Mexican cuisine in the Augurio restaurant, presented in a contemporary and lovingly manner. You dine in the historic city center of Puebla in a convincing setting with colorful painted walls and rustic wood furniture. Chef Ángel Vázquez prepares delicious variations of the traditional mole poblano from local herbs and vegetables, served with octopus, shortribs or chicken breast. Try refreshing cocktails such as the margarita of the house with Cointreau, agave syrup and Totomoxtle salt. 10 Restaurant Itandehui Duration: 01:30 h · Price: $ The cuisine of the Itandehui restaurant is indubitably among the most spectacular and extraordinary in the state of Puebla. The region around Zapotitlán Salinas is famous for the unique cacti forests, where chef Antonio Diaz C. finds the ingredients for his extraordinary creations. Be it shrimp in saffron sauce with “tetechas” (a cactus vegetable), fried cuchamá caterpillars, reminiscent of liver paté or the fruit juice of the Garambullo, Antonio has made it his task to integrate regionally rooted plants into his dishes. Experience the most exciting variations of classic Mexican cuisine with excellent flavor shades.
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