Quezadas based this on a recipe from a 19th-century cookbook, which he refined using family techniques. The mole combines pleasant bitterness and sweetness with savory spices. The chocolate is present but not dessert-like. Chicken is stewed until tender in the sauce. This is the anchor dish—order it first to understand what Angelopolitano is about.
Tips from diners
Ask the server about which family member's version of the recipe this iteration uses. The story adds depth to the eating experience.
If you've only had mole in casual settings, this version will change your understanding of the sauce. It's complex without being heavy.
A classic Pueblan baked dish where soft corn tortillas are stacked with shredded chicken, topped with cream and then blanketed entirely with mole poblano. The cream cools the spice slightly while the mole bakes onto the surface, creating a cohesive casserole. It's comfort food with genuine technique and ancestral spicing.
Tips from diners
This arrives hot enough to require 2-3 minutes to cool before eating. The temperature helps meld the layers together.
A lighter starter or standalone dish. Large tortillas are griddled until crispy, then topped with refried beans, Oaxacan string cheese, and toppings like chorizo or dried shrimp. The flatbread base is cooked to snap cleanly without being dry. Represents Angelopolitano's commitment to dishes beyond mole.
Tips from diners
Order tlayudas to share while you wait for main courses. The crispy texture makes it a snack rather than a heavy appetizer.
A brighter counterpoint to the chocolate poblano. Pumpkin seeds (pepitas) are toasted and ground to create the base, then combined with fresh green chiles and tomatillos for tartness. The result is earthy and herbaceous rather than sweet. Served with poached chicken, this shows the range of Pueblan mole tradition.
Tips from diners
Order both the verde and poblano as separate dishes so you can taste the difference. Most diners only try one version.
Angelopolitano rotates dessert-like mole preparations made with dried fruits, creating sweet-savory sauces that pair with pork or turkey. These represent the spectrum of Pueblan mole making—showing how fruit can substitute for chocolate while maintaining the sauce's complexity. Available seasonally.
Tips from diners
Ask if fruit moles are available before ordering. They rotate based on ingredient availability and may not be offered year-round.
Chef Gerardo Quezadas opened Angelopolitano in 2013 to honor his family's Pueblan heritage. He synthesized and refined recipes from his mother, two aunts, grandmother, and great-grandmother. The restaurant focuses exclusively on food from Puebla, particularly its legendary moles—both the chocolaty poblano and the nutty verde versions—served with confidence and precision. Located in Roma Norte near Parque México.
This is essential dining for anyone wanting to understand Pueblan cuisine. Each mole tells a story about Quezadas family history.
Closed Mondays. Book ahead for Friday and Saturday when the small space fills with people seeking authentic mole.
A light lunch here costs under 300 pesos. A complete dinner with drinks will average 400-500 pesos per person—reasonable for the quality.
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