Puebla cooking · Barrio del Cerrillo · out of memory
Born in the street Embraced at home
cocina para tales y cuales
Av. Cristóbal Colón 39 · Barrio del Cerrillo
San Cristóbal de las Casas, Chiapas
+52 81 3682 7368
The chile en nogada
Three things have to coincide for the dish to exist. When one is missing, there is no chile en nogada.
July to September, while it lasts.
Everything cooks in layers, slowly, with memory
Sazón is an inheritance: it is embraced, looked after, transformed and shared. What is cooked here did not begin here — it comes from hands that are gone and recipes nobody wrote down, and it keeps changing every time someone sits down at the table.
There is no chef's menu here. There is a mother's cooking.
The house · memory · sazón
friendship · loving resistance
Moradoras
cocina para tales y cuales
A small treatise on dwelling
(concerning the chile en nogada)
to dwell. From the Latin morari: to stay, to inhabit a place long enough to make it your own.
We were taught that revolutions happen in the streets. We believe some of them begin around a table.
Each season is a small act of rebellion against hurry. Each inherited recipe defies forgetting.
At Moradoras we believe a table can also be a dwelling. A place where time changes pace. Where the bread is broken before the silence is. Where the sobremesa matters as much as the meal.
And where seasons are not consumed. They are inhabited.
If it's your first time
Three to start with
La Josefa
$170Mole poblano
More than fifteen ingredients: cacao, cinnamon, bread, nuts, mild chiles. Every spoonful is a story woven by many hands. Best with a cold stout.
Las consentidas
$70Chalupas · order of 5
Little tortillas fried in lard, under red and green salsa, onion and shredded meat. A memory of Puebla's barrios in every bite.
Chile en nogada
SeasonalJuly to September
July to September. Roasted poblano chile filled with meat, seasonal fruit, almond and pine nut; covered in walnut nogada and fresh pomegranate.
How it's made →The menu
Prices in pesos
Changes with whatever is in the kitchen
Until midday
Breakfasts that hold you
Combo de barrio
$60Fruit and bottomless coffee.
Pan dulce
Straight from the oven, for the first craving of the day.
Memelas
$70Thick, hot and hand-pressed, the way they are made at home. Refried beans, salsa and quesillo.
For mornings when something simple and well made is enough.
With Arab-style meat +20
Chilaquiles
$100Fried tortilla chips under house salsa, served with cream, cheese and red onion.
Choose how you want to be spoiled today.
With chicken +10
With Arab-style meat +20
Enchiladas
$100Three filled tortillas under salsa, onion, cream and cheese.
Like the aunts who rise early to cook without being asked.
Enmoladas
$130Mole is a breakfast too. Soft filled tortillas bathed in Puebla's dark gold.
A dense, delicious caress to open the day.
Tosta de aguacate
$100Two slices of toasted bread, fresh avocado, fresh cheese, cherry tomato and sesame.
Light, nourishing and full of flavour.
With Arab-style meat +20
Molletes
$85Bolillo rolls with refried beans and melted cheese, with a lively, spicy pico de gallo.
Breakfast, memory and an embrace.
With Arab-style meat +20
Quesadilla
$95Hand-made tortillas filled with quesillo, mushroom, pressed chicharrón, rajas and epazote.
A combination that never fails.
Huevos
$70Fried or a la mexicana, with beans and hand-made tortillas.
El norteño
$120For a serious craving. The best of it wrapped up: guacamole, melted cheese and whichever you prefer — Arab-style meat or golden vegetables.
For those who wake up hungry for the world.
Tacos placeros
$95Steak, fried potato and grilled nopal in a freshly warmed tortilla.
A taco that tastes of the tianguis, of an unhurried Sunday.
To pick at, to share
Street food, brought home
Las consentidas
$70Little tortillas fried in lard, under red and green salsa, onion and shredded meat.
A memory of Puebla's barrios in every bite.
Tostadas
$65Crisp, light, made to open the appetite. House fillings that change with the kitchen: quesillo or chicken.
What matters is sharing what you have.
Molotes
$45Stuffed, fried masa with cheese and rajas.
Flavours that carry you to the market and keep the fiesta going.
Pelona
$70Fried bread, crisp outside and tender within. Filled with shredded meat, lettuce, cream, cheese and salsa.
Chileatole
$50Brothy, thick and comforting. Corn, epazote and green chile dancing in a hot cazuela.
A liquid embrace for the soul.
La China Poblana
$125All of Puebla in a crisp roll. Quesillo, avocado, pápalo and chipotle.
Tacos placeros
$95A taco that tastes of the tianguis, of an unhurried Sunday. Steak, fried potato and grilled nopal in a freshly warmed tortilla.
Elotes y esquites
From the comal to your hand, as it should be.
Dishes that taste of history
Fire, comal and culture
Tacos árabes
$90Two tacos heaped with meat marinated in spices from there, wrapped in bread from here.
A round trip between the Middle East and Puebla.
With melted cheese +10
Chancla
$90Two pieces of soft bread brought from Puebla, soaked in red adobo, filled with chorizo and avocado.
An unmatched burst of flavour.
Pozole poblano
$110Nixtamalized corn, meat, lettuce, onion and oregano.
A dish for when there is something to celebrate — or when we simply want to look after someone from the table.
Pipián rojo
$120Dried chile, sesame, cinnamon and patience. Served alone, or with chicken or pork.
Its depth honours how complex our traditions are.
Pipián verde
$130Pumpkin seed, sesame and epazote, ground with care.
Green, thick and fragrant, like the earth that holds up our kitchens.
La Josefa
$170More than fifteen ingredients: cacao, cinnamon, bread, nuts, mild chiles.
Every spoonful is a story woven by many hands. Best with a cold stout.
Enmoladas
$130Three tortillas bathed in memory: red pipián, green pipián or house mole. Filled, hot, and made with care.
Canasta de postres
Camotes, borrachitos and tortitas de Santa Clara.
The antojitos and the norteño burrito are served at lunchtime too.
What you find when you walk in
It is a house, 
Principles for dwelling at a table
In season · July to September
We cook the chile en nogada only while the season allows. Some traditions need no reinventing — only a table where they can keep being shared.
Chileatole
Before the chile came the corn. Before the corn, the earth. Young corn, poblano chile, epazote and slow broth. The season's first embrace.
Chile en nogada
Roasted poblano chile filled with meat, seasonal fruit, almond, pine nut and spices; covered in walnut nogada and fresh pomegranate. Patience feeds you too.
Nogada ice cream
Made here with walnut and a touch of raisin. Every sobremesa deserves one more conversation.
Come back
Seasons are not consumed. They are inhabited. Come back when the pomegranates do.
Sazón as inheritance
It is embraced, looked after, transformed and shared. Before the restaurant there are the molcajete, the comal and the hand that taught you to use them — and those three have been here more centuries than any menu.
A space you inhabit and share.
The seed · the comal · the hand
before any menu
Questions
What people ask before they come
What is a cemita?
A round, sesame-topped roll from Puebla, split and filled with quesillo, avocado, pápalo and chipotle, plus breaded chicken or pork, chilli-marinated meat or pata. On our menu it is called La China Poblana.
What is a taco árabe?
Meat marinated in Middle Eastern spices and served in wheat flatbread rather than a tortilla. It arrived in Puebla with Lebanese migration and stayed.
Puebla cooking in Chiapas?
Yes. Moradoras cooks Puebla food in San Cristóbal de las Casas: mole, cemitas, tacos árabes, chalupas, chancla, pipián. Most kitchens here cook Chiapanecan food. This is something else.
When is chile en nogada served?
From July to September, for as long as the season allows. We also make nogada ice cream during those weeks.
Where are you, and can I walk there?
At Av. Cristóbal Colón 39, Barrio del Cerrillo, a few streets from the pedestrian walkways and the Santo Domingo market. It is a walk from the centre.
What is mole poblano?
A sauce from Puebla built on more than fifteen ingredients — cacao, cinnamon, bread, nuts and mild chiles — ground and cooked slowly. On our menu it is La Josefa, and it also fills the enmoladas.
What are chalupas?
Small tortillas fried in lard, with red and green salsa, onion and shredded meat. They come in orders of five, and on the menu they are Las consentidas.
What is pipián?
A ground sauce: the green one from pumpkin seed, sesame and epazote; the red from dried chile, sesame and cinnamon. Both are served alone, or with chicken or pork.
What does a meal cost?
Dishes run from $45 to $170 pesos, most of them between $70 and $130. Breakfasts start at $60.
Is there takeaway?
Yes. You can eat in, or take it away.
Come and stay a while
Where
Av. Cristóbal Colón 39
Barrio del Cerrillo, 29220
San Cristóbal de las Casas, Chiapas
Hours
Today's hours are on Google Maps →