A journey guided by cravings, the most intense flavors of the state, and a Magical Town where the cuisine is unmatched
If you are one of those who plan to travel with your stomach as a guide and let a dish tip the scales when choosing a destination, Puebla will surely enter your list of places to visit. There, the gastronomy weighs as much as the landscape, and the options are never exhausted. Therefore, today we are going to tell you which is the best place to eat mole cemitas within the state, the Magical Town of Puebla, where this craving finds its best version.
The mole cemita was born as a much-loved variation of the Puebla cemita, one of the most representative sandwiches of Puebla. The round bread with sesame seeds, generously sized, is a classic of the state, as is the intensity of its ingredients. Its history dates back to colonial times, when European bakery techniques, such as the Sicilian Semolina, were crossed with native products to create, in the hands of experts from Puebla, this dish.
Among all the possible versions, the mole cemita is one of the most loved. It is commonly prepared with shredded chicken or turkey, bathed in thick mole and accompanied by quesillo, onion, avocado, and, sometimes, papalo. Everything is contained in traditional bread, achieving a powerful, spicy, and very comforting balance.
In the 12 Magical Towns of Puebla, you can get cemitas in different versions, in addition to many other classic dishes of Mexican cuisine. However, there is one Magical Town that stands out from the rest when it comes to cemitas: Atlixco. Do you know him?
Atlixco: a must-see for cemita lovers
Atlixco has a very active gastronomic scene and a special relationship with the cemitas. Although it is not known only for mole, here it is common to find proposals that revolve around this dish. In addition, events are organized where cemitas cross with regional flavors and more elaborate proposals, especially during gastronomic festivals such as Sabores Puebla or the Cemita Poblana Festival.
The most recent edition of the Poblana Cemita Festival in Atlixco, held in September 2025, was a magnet for curious people of all kinds. The giant cemita to share, which reaches up to eight and a half kilos already prepared, along with gourmet versions, caught the eye. Prices ranged from 25 to 900 pesos, and the event brought together picanha cemitas, smoked products, grill, a version of chile en nogada, sweet options and unusual combinations.
If you want to visit Atlixco, you will have a lot to see: the town visually coexists with Popocatépetl, which appears in the distance with its cloud of smoke, both from a terrace and from the top of Cerro de San Miguel. The weather remains pleasant much of the year, allowing fruit trees, plants, and flowers to grow year-round. That relationship with the land has marked local life, from commerce to celebrations with floral rugs.
The proximity to the volcano made Atlixco an important agricultural area during the Viceroyalty, a stage in which many of the churches that are still standing today were built. On the slopes of Popocatépetl, some spas take advantage of the medicinal waters of the region. Among the basics are climbing the Cerro de San Miguel at dawn or in the evening, touring the murals of the Municipal Palace, and contemplating the volcano from a terrace.
Getting to Atlixco from Mexico City
If you want to get to the Magical Town from Mexico City by car, the trip takes about two hours and forty minutes along the Mexico-Oaxtepec highway and the Siglo XXI Highway, considering an expense of 273 pesos in booths. By public transport, the bus leaves from the TAPO to Atlixco and the trip takes around four hours. Once in the town, the Zócalo is a good starting point to walk, eat a mole cemita, and confirm that, at least in this case, the craving chose the destination well.
Source: Escapadah
