Around Mexico City

In the heart of the small craft market, high-ceilinged, bright and nicely furnished, here is a space dedicated to regional cuisine. Here, the freshness of the ingredients, fruit and vegetables is paramount. You can find typical meat and poultry dishes, as well as some pasta and salad proposals. The lunch menu is very cheap, but perhaps a little light to relieve big appetites. Don't hesitate to order the magnificent enmoladas. The restaurant room, which resembles an inner courtyard, is bright and pleasant.

When the English mining company employees arrived from Cornwall in 1824, they took with them a recipe for a small loaf of bread with a potato and meat filling called pasty . Over time, miners' wives throughout the region began to develop this dish, which was easy to transport to the mine, by adding local ingredients. This restaurant offers a wide variety of these traditional fritters, both savoury (potato and meat, beans, mole, tuna, chicken, vegetables) and sweet (apricot, blackberry, pineapple, strawberry, chocolate, guava, etc).

The place has two premises in the same street, this one looking like a small bistro set up under the porticos: two small tables inside and the others - all very colourful - on the terrace. The menu offers more elaborate and international dishes than elsewhere in the village: cassolettes of melted cheese, tripe and marrow bones as starters, remarkably well-cooked meats and fish (tuna, salmon), and the inevitable local trout with different sauces. The burger is very well prepared (especially since you can choose the cooking).

We can't recommend you enough to stop by this restaurant, known as the best table in the village (and we tend to agree). Locals and visitors alike come here to enjoy a good meal. The platillo del bosque offers a mix of proteins to wake the dead: arrachera, sausage, nopales, bean puree, guacamole and quesadilla. And the plato huasteco is not bad either... For the shy, the salad with snatch. The whole thing is very hearty, for an excellent value for money. Look no further.

Opened in 2014, this excellent restaurant was on a mission to push the culinary envelope around the cemita, the traditional bread roll used to make sandwiches all over the Latino continent. Here, the contemporary touch is clear, clean and precise. Mission accomplished, the chef still serves his beautiful cemitas, but also adapts and interprets the cuisine of the other Puebla: that of the mountains, the pastures, the mist, the smoke, the icy streams, the fruit, the pure air and the volcanoes.