Puebla is one of the most fascinating cities in Mexico where history is found not only on the walls of its
majestic colonial buildings, but also in the intricately hand-carved doors that open onto airy patios, richly
groomed with large earthenware pots of flowering plants and bushes and decorated with the city's treasured
Talavera tiles, renowned throughout the world. Nowhere else will the rich aromas of its traditional cuisine
transport the visitor to those intriguing days of the past when there was time and patience and imagination to
create such succulent sauces as those made from the sweet cream squeezed from fresh pine nuts, walnuts and
almonds. Indeed, it is Puebla that draws those discriminating visitors from throughout the world who wish to
be thrilled by the monuments built centuries ago.
To these monuments has been added another: the incomparable restaurant, Bodegas del Molino. Nowhere else in this
inspired city can be found such a multitude of surprises to delight the senses and stimulate the spirit. As the
name indicates, the building that now houses the dining room and, on the second floor, the Salon de la Reina
(The Queen's Room) was - since the time that it was built by the Spanish Conquistadors in the mid-sixteenth
Century until the 1960s - the storage room of the flour mill known first as El Bat�n or Our Lady of the Snow, and
later as the Molino del Puente (Mill by the Bridge).
But the fascinating surroundings that we admire today in every corner of this unique restaurant are the result
of an ambitious program of reconstruction that was begun in 1981; a year later, the main dining room was opened
to the public. Guests enter the main dining room through beautifully etched crystal doors with equally impressive
silver door handles embossed with semi-precious stones. The kitchen in the Bodegas del Molino merits capital
attention. It alone is worth a trip to Puebla. Here are created both traditional, regional and international
cuisines as well as the latest recipes inspired by the Master Chefs of the Bodega.
We recommend our guests begin their dining experience with a savory pat� made from huitlacoche,
a mushroom that grows on corn during the rainy season. For the entr�e, we suggest one of our
fish specialties such as red snapper a la sal (snapper in salt crust) or trout a las tres pimientas (three peppers).
Or if not fish, perhaps a filet with our own creamy sauce made of crushed pine nuts. Of course, our traditional
Mexican dishes are always a favorite of Mexicans and foreigners alike. Try the regional favorite: mole sauce with
raisins and almonds. Of couse we have a wine to accompany each course. The wine list includes not only the best
domestic wines but also extraordinary vintage wines from France and Spain.
Finally, for dessert select one of the delicious and original creations from our own kitchen.
Something surprising would be a sorbert made of tuna, the sweet prickley pear of the cactus plant. What more
memorable way to end your exquisite feast! We invite you to experience this fine dining combined with history
and art. Bodegas del Molino is open from Monday to Saturday, 1 p.m. to 11 pm. and Sundays 1 pm. to 6 p.m.
RESTAURANT LAS BODEGAS DEL MOLINO
Calzada del Bosque #12
Colonia Molino San Jose del Puente
Cholula, Puebla, Mexico
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