选址建议
建议以圣安德烈斯社区为中心，这里原住民氛围浓厚，拥有众多装饰精美的殖民时期教堂，适合喜欢深度文化体验的旅客。
会籍计划覆盖
住店前先看
交通连接
距普埃布拉市仅8公里，距墨西哥城122公里。虽无直达机场数据，但依托普埃布拉交通枢纽可便捷往返主要城市。
最佳季节
全年适宜访问。建议避开雨季高峰，以便充分探索户外历史遗迹和教堂建筑群，感受独特的印第安巴洛克艺术魅力。
附近景点与去处
乔鲁拉大金字塔
墨西哥建筑
乔卢拉
important city of pre-Columbian Mesoamerica
San Francisco Acatepec church
Catholic church
International Museum of the Baroque
Museum in Puebla City, México
Iglesia de Nuestra Señora de los Remedios
church building in Cholula, Mexico
San Gabriel Convent
church in Mexico
Museo de Historia y Antropología de Cholula
museum in Cholula, Mexico
Cuexcomate
tourist attractions in Puebla
La Constancia Mexicana
museum in Mexico
Estrella de Puebla
Tourist attraction in Puebla, Mexico
Conventual Temple of Our Lady of Mount Carmel
church in Mexico
餐饮
Valiente Kitchen Bar
On the outskirts of Puebla in the town of Cholula, this restaurant looks to chart its own path in a region rich with traditional recipes. The setting is the first surprise: a sleek warehouse with moody lighting, exposed brick, flickering candles and metal beams. Chef Eduardo Luna’s contemporary Mexican tasting menu matches the lofty space, and he makes a striking impression with smart ideas and refined presentations. Think beef tartare with serrano on brioche, puffy tortilla with mushrooms and mole poblano or a particularly satisfying strawberry salad with vanilla cream and lemon ice cream. Sh
官网Cultivo
Set in a vintage house in Puebla’s Barrio de Santiago neighborhood, this little restaurant has lofty ambitions. There are only a handful of tables, resulting in an experience that is intimate and carefully choreographed. Chef Chriss Marin is the mind behind this experience, which acknowledges regional ingredients and traditions like pita bread, peanuts, mole and tamales and prepares them in creative, imaginative ways. The generous Mexican tasting menu is fast-paced and delivers inspired cooking that may start with a series of bold snacks like goat brain taco or rabbit barbacoa. An ambitious co
官网Moyuelo
It is not every day in Puebla that one finds Chinese buns filled with pork belly and glazed in salsa matcha and hoisin or golden, tempura-fried huauzontle served with sweet potato puree. Since 2014, Chef Fernando Hernández has been cooking with global, often Asian, inspiration that is far different from the typical cuisine of the region. Dishes are as delicious as they are pretty. The grilled pork jowl with lentils, which is almost too good to share with anyone else at the table, is especially memorable. While the bar downstairs shakes up wonderful cocktails, the upstairs dining room is airy,
官网Jacinto y Yo
Cute as a button, this charming breakfast nook is a sweet way to start the day. Royal blue walls, patterned tile floors, greenery and old-time music make for a cozy, relaxed atmosphere. Start with a warm pastry filled with sweet cream and jammy fruit. Chilaquiles with chicken and enmoladas with plantains offer plenty to share. Served with chimichurri and excellent house pickles, cemitas are hearty and stacked to the sky with the likes of avocado, stringy Oaxacan cheese and seasoned pork. Further in, find a patio and bar that comes alive in the evening.
Restaurante La Noria
Located in what was formerly the San Miguel La Noria hacienda from the 1920s, Restaurant La Noria opened in 1993. The setting is a sprawling space with well-preserved features. Seats outside are plentiful, while the interior feels just right for celebrations with tiled flooring, a sloped, beamed ceiling and linen-draped tables. The expansive menus cover all bases, offering breakfast, lunch and dinner with everything from mole Poblano, tacos and pasta Bolognese to chicken Cordon Bleu. Despite the broad array, local specialties are impressive, as in the battered and fried parcels of huauzontles,
官网Casa Bacuuza
Located near Puebla's historic center, Casa Bacuuza is headed by Chef Osiel Solórzano and Chef Abraham Serug. The menu features Mexican cuisine focused on the region of Oaxaca with some open fire cooking (bacuuza translates to "embers" in Zapotec, the indigenous language of Oaxaca). The setting is simple but pleasant with tiled flooring, plaster walls hung with woven handicraft embellishments and wood shelves lined with glazed ceramics. Specialties here include the house mole negro; a risotto of huitlacoche; and pulpo Chintextle, dressed with a paste made from ground chili peppers. The menu is
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