The standard-bearer for traditional Puebla cooking, in business since 1965 and still the first place most visitors should go for mole poblano. The recipe is a closely guarded house secret: a complex sauce built from four or five types of dried chilli, dark chocolate, plantain, almonds, sesame, cumin, cinnamon, and a dozen other ingredients, cooked for hours and served over turkey or chicken. It is richer and darker than most versions you'll eat elsewhere.
Chiles en nogada — stuffed poblano peppers in a walnut cream sauce topped with pomegranate seeds and parsley — are on the menu from August to October when the fresh walnuts and pomegranates are in season; this is the dish that mirrors the Mexican flag's three colours. Also good: chalupas (small fried tortillas with salsa and shredded meat), molotes, and the picadas. The setting is pleasant, service is efficient, and the prices are reasonable. It is slightly touristy, but deservedly so — the food is genuinely good.