Good poblano cooking is hard to find in the capital. So we were happy to discover Poblanerías, a cute restaurant featuring sidewalk seating at the corner of Córdoba & Guanajuato. The menu is small but select. Several moles are on offer. And the cemitas - those multi-layered tortas indigenous to Puebla - are great: the pierna adobada, fragrant with the oddly perfumy herb pápalo, is a good choice. The other carefully prepared poblano specialties, moles, both the chocolaty and green versions as well as manchamanteles, a meat stew that incorporates fresh and dried fruits, are exemplary.

Proprietor/chef Ana García de Yta explains that "Everything on the menu is what we cooked in our house in Puebla for generations"

"I have eaten these dishes since I was born, so cooking them is something natural and sharing something that I enjoy, because in every bite there is something of me and my family."

"Behind all recipes there is history; so we seek to recover traditional Puebla cuisine from its roots, supporting small Mexican producers and creating something completely Mexican .”

Prices are are more than reasonable: the "menú godín" that includes a soup, main dish (though not a cemita) and drink, is, at $139, a fair deal.

Poblanerías Artesanía Culinaria
Córdoba 132, Colonia Roma see map
Open daily 10 a.m. - 8 p.m.