El Mural de los Poblanos is appropriately named sure to the numerous murals by local artists covering the walls. Local folks of fame are featured in some, and others are more abstract, but quite interesting even though we did not know the meaning behind them. Here the décor is a colonial style room with fine linens and crystal; very upscale compared to everything else which is quite casual.
The servers were attentive handsome young men, but never invasive, like the evening prior.
We enjoyed and amuse of mini-open-taco with shredded beef, crema, cheese, lettuce and a dab of refried beans which was yummy.
Will & I enjoyed Casa Madero 2V, and excellent Mexican white blend of Chardonnay and Chenin Blanc which worked superbly to cut the spice of my starter:
Totritas de Camaron con nopales romentos en salsa de chile pasilla, which was like a floury shrimp cake in salsa with both seaweed and the nopales cactus steamed on the side, again to cut the spice on occasion. This was a rare special from the holiday menu featuring items made only at Xmas.
Samuel had a superb chicken consommé to which a number of fun items were added as he requested them and Will had the Quesadillas de Mercado con tlalitos which were corn tortillas with squash blossoms, mushrooms & Oaxaca cheese.
For the main course we switched to a yummy bottle of red Rivero Gonzalez Tinto 2012 from Valle de Parras in Coahuila, another famous wine region. Cabernet Sauvignon, Merlot & Cab France was a superb blend for a great foil to my Sliced grilled Duck in Mole Poblano which was perhaps the best mole ever. It came with carrots, string beans, rice and of course more tortillas, but I could not eat any more starch.
Samuel went for a famous local special, Tacos Arabes de cordero made with spicy lamb, olive oil and jocoque which is a Lebanese sour cream all in a spicy chipotle sauce, none of which he would share.
Will had the spectacular Cecnina de Tepeaca which is top quality (strip loin) salted and dried beef with grilles nopal cactcus, refried beans, grilled gooey Panela cheese(think mozzarella), guacamole and white chorizo.
We were full but had clearly found the best food in all of Puebla..today onto Mexico City.