Regularly ranked among the very best restaurants in Mexico, Moyuelo has been making waves in the spiritual home of Mexican gastronomy since 2014.
There Fernando Hernandez artfully plays on poblano classics like ‘cemita’ (a Mexican torta, made using a local brioche-like bread of the same name) and ‘mole poblano’, a dish that’s become a staple on Mexican menus around the world. Fernando himself perfected his craft in fine dining kitchens across Mexico, the US and Europe, including a formative stretch at Martín Berastegui in San Sebastián, where he was part of the team that helped the restaurant to its third Michelin star. But it was always Fernando’s dream to open somewhere of his own in Puebla, paying homage to the region’s rich culinary traditions. Enter Moyuelo.
On the menu for Fernando’s fortnight with us: playful – and delicious – remixes of local favourites like mushroom quesabirria with marinated beans and misunas; braised oxtail with smoked plantain purée; and baked pumpkin cheesecake with cajeta (a dulce de leche-like caramel).