As you read in the previous blogs of our 13-day Mexico Road Trip, day 4 brought us to Puebla. After the morning drive and lunch, we toured the city, and we had a free night to explore the city’s impressive culinary scene.
We did not make any plans for dinner. We figured we would wing it. Our new friends Brian and Sheryl told us about the place that has the best mole. Puebla is known for its mole. They already had a reservation, so we tried Open Table and were able to get a reservation for 7:30 PM. The restaurant is “El Mural De Los Poblanos.” The restaurant is beautifully decorated, and besides its popularity for its moles, it is also known for its murals.
The restaurant inhabits a 17th-century mansion just a few blocks from the cathedral and right around the corner from our hotel.
The murals were designed by Antonio Álvarez Morán for the opening of the restaurant in 2007. The artist captured many of the prominent citizens of Puebla, including banker Don Manuel Espinosa Yglesias, businessman Alejo Peralta, President Gustavo Díaz Ordaz, journalist Colonel José García Valseca, politician Vicente Lombardo Toledano, businessman William O. Jenkins, journalist Don Rómulo O, Farrril, comedian Antonio Espino Clavillazo, and many others.
In addition to the moles, they had a huge selection of tequilas.
Mark ordered a glass of red wine for dinner, but Chuck can’t drink red. So he had two margaritas.
The meal started with an Amuse Bouche of crispy Tortilla and chicken Tinga with Guacamole and a sliver of Onion.
We already knew we were ordering the Mole Tasting, so the menu perusal was very quick.
Mark ordered Turkey, and Chuck ordered Chicken. Other options were Pork or Duck Breast.
And the star of the show, the Mole. The meal was also served with Rice.
Starting Left to Right:
1: Refried Beans
2: Pipián Verde is a Green Pumpkin Seed Mole with Green Tomatoes, Fresh Chilis, Spices, and regional Herbs.
3: Pipián Rojo is a Red Peanut Mole with Tomatoes, Dried Chilis, and Spices.
4: Mole Poblano is a blend of Dried Chilis, Chocolate, Nuts, Seeds, and Spices.
5: Manchamanteles is a sweet Red Mole with Ancho and Guajillo Chilis, Apple, Pineapple, Banana, Seeds, and Spices.
6: Adobo, a traditional recipe made with dried Chilis and Spices that gives this deep red sauce its unique taste and texture.
We’d have to say our favorites were the Mole Poblano and the Red Pipian Mole, but they were all delicious!
We loved the meal and the atmosphere and would definitely return during our next visit. It did not disappoint.