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Nicholas Gilman is a renowned journalist and food writer based in Mexico City.

Nicholas Gilman es un renombrado periodista gastronómico radicado en la Ciudad de México.

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A Taste of Puebla: Poblanerías

A Taste of Puebla: Poblanerías

 A cemita of pierna adobada

A cemita of pierna adobada

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.

 Chef Ana and her dad….generations of cooking

Chef Ana and her dad….generations of cooking

Uno, dos, Terraza Cha Cha Chá

Uno, dos, Terraza Cha Cha Chá

Le Chique Honors Mexico

Le Chique Honors Mexico